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I am looking for an authentic Jamaican jerk chicken recipe. I am not impressed by Al Rochers recipe.?
I have no access to pimento wood. I like hickory. I am after flavor not too much heat. i am cooking on a charcoal smoker grill with hickory low and slow.
here it is..
Authentic Jamaican Jerk Chicken
Ingredients:
2 chickens (approximately 3 1/2 pounds each) cut into serving pieces
1 1/2 cups Jerk Marinade (recipe below)
To prepare rub the chicken with the marinade and marinate in the refrigerator for at least 4 hours.
For authentic flavor, build a fire in the grill with a combination of coals and allspice (pimento) wood. If you don't have allspice wood, substitute apple wood or hickory, or build a fire with charcoal.
Place the chicken pieces on the grill over white hot coals, skin side down. This will grease the grill and prevent the chicken from sticking. Baste frequently and turn the chicken every 10 minutes or so.
Over a slow fire, which is preferred, the chicken will cook in approximately 1 1/2 to 2 hours. Over a hotter grill, the chicken will take 30 to 40 minutes. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork.
Yield: 6 servings
Jamaican Jerk Chicken
2 cut-up chickens
1 1/2 cups Jerk Marinade (recipe follows)
Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours.
Arrange chicken on prepared grill*, skin side down. Baste frequently** and turn chicken about every 10 minutes. Over a slow fire (which is preferred), the chicken will cook in approximately 1 1/2 hours. Over a hotter grill, it will take about 40 minutes. Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.
Makes 8 servings.
* For authentic Jamaican flavor, allspice (pimento) wood is added to the coals. Apple wood or hickory may be substituted. Coals should be white when chicken is placed on grill
** The National Chicken Council recommends dividing the marinade, using a portion for marinating chicken and reserving a portion for basting.
Jerk Marinade
1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
Mix together all ingredients in blender or food processor, processing to combine well.
Makes about 1 1/2 cups.
Recipe provided courtesy of the National Chicken Council. Used with permission.