quote:
When I was on a cruise I had some jerk fish tacos in Grand Cayman that were awesome. Could you use this same recipe on fish?
Not sure. The fish might fall apart if you marinade it.
Worlds Best Jerk Chicken
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Last: 14 days ago by Shumba
Not sure. The fish might fall apart if you marinade it.
Milwaukees Best Light
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AG
bump
Pretty funny how just seeing this thread makes me overcome with nostalgia. I was in grad school in Tucson, just married 9.5 years ago when I found AC's thread and made this recipe in our little one bedroom back house. Had my Aggie buddy who was in school with me and his wife over for dinner and our wife's couldn't even touch this stuff! Good times!
Marinating tonight but doubled the recipe for 10 lbs of chicken.
Question: am I supposed to take the skin off the chicken??
Question: am I supposed to take the skin off the chicken??
^^^No sir! That's what gets crispy and tastes awesome!
Worthy bump. I'm definitely going to have to send my wife back to HEB for this.
Got mine marinating in the fridge. Can't wait for tomorrow 
Thanks for the recipe.
Thanks for the recipe.
20 lbs for a cook off this Saturday.
In honor of the 10 year anniversary of this thread?
AggieChemist
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quote:
By the way, my new neighbor is from Jamaica and he says my recipe is authentic and that the fruity versions are just served in touristy places to American hausfraus. FWIW.
For posterity and FTW.
I've made this 2-3 times. It's legit. Hard to believe this thread is 10 years old!
I just googled this thread to "TTT" it and say its on my menu for next week - only to discover it's already been bumped.
Great minds think alike I suppose.
Great minds think alike I suppose.
Now that my kids are eating more foods, I have changed my recipe up a bit.
I now do a half batch with 6 jalapenos, and not only do I seed them, I scrape out all of the insides of the pepper with a spoon or with my fingers (wear latex gloves when doing this)! The result is a sauce that is mild enough most small children will eat it.
After I reserve enough for them, I add in 6 scotch bonnets and the paprika so that the colors of the marinade are different.
One important thing that I noticed is not explicit in the recipe is the use of ALL of the green onion. Only cut off parts of the top if they are brown or soft, and use as much of the onion as you can.
I have also added some cinnamon and some nutmeg to my recipe.
It is the bomb, and still gets rave reviews.
I now do a half batch with 6 jalapenos, and not only do I seed them, I scrape out all of the insides of the pepper with a spoon or with my fingers (wear latex gloves when doing this)! The result is a sauce that is mild enough most small children will eat it.
After I reserve enough for them, I add in 6 scotch bonnets and the paprika so that the colors of the marinade are different.
One important thing that I noticed is not explicit in the recipe is the use of ALL of the green onion. Only cut off parts of the top if they are brown or soft, and use as much of the onion as you can.
I have also added some cinnamon and some nutmeg to my recipe.
It is the bomb, and still gets rave reviews.
Tabasco
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TTT for the superbowl
Yet to try this. I will now. Good bump
Ive made this recipe a couple times. It is legit.
What do you typically serve with this? Rice?
Whatever you usually serve with grilled meat.
4Th of july
BowSowy said:
What do you typically serve with this? Rice?
In Jamaica it is traditionally served with rice and peas (red beans).
We usually make a white rice with coconut milk/thyme/scotch bonnet pepper(whole), then add some red beans (drained).
Showed wife the recipe. We are making wings with it next weekend. I may cut down habanero in half and add some chile pequines as I have them in plenty from garden. Will report bsvk
Are we peeling back the skin and coating the chicken as well?
noMookieBlaylock said:
Are we peeling back the skin and coating the chicken as well?
Made the recipe exactly how the OP said (well, I used ground ginger from the bulk spice section of HEB)
Fantastic. Loved it.
Left seeds in 4 habaneros and took half the seeds out of the jap. Pretty warm.
Fantastic. Loved it.
Left seeds in 4 habaneros and took half the seeds out of the jap. Pretty warm.
I love this recipe. It's different than what I have had in Jamaica, though. Maybe because they were catering to tourists, but it was much more of a sauce consistency rather than the salsa consistency that I get with this recipe. I do normally *******ize the original op by adding brown sugar.
BCO07 said:
I love this recipe. It's different than what I have had in Jamaica, though.
As I posted a few years ago in this thread, my neighbor across the street is from Jamaica. We have compared jerk recipes. He loves mine, by the way, and has declared it authentic. He makes his with a dry rub he orders from Jamaica because he's lazy (his words, not mine). He told me that the fruity/sweet jerk stuff is just sold in touristy places to American hausfraus.
Take that for what it's worth.
That was my guess
I cooked this for the first time for lunch today. It was great but I over did the chicken a bit. I think I might try it with some thighs next time in addition to some wings.
The bone yard is in the InstantPot making stock right now.
The bone yard is in the InstantPot making stock right now.
I'm finally gonna try this... all I had was some boneless skinless breasts so I pounded them out and will grill them off tomorrow. Also I didn't have all the requisite habenaros so I just used what I had (3). It won't be as spicy I know but I'll get an idea of what it's like.
Should give me an idea anyhow.
Should give me an idea anyhow.
Skinless is not the best way to let this recipe shine... but I'm sure it will still be good.
Yeah my current iteration is not ideal, I know this.
If the wife can handle the heat we'll do bone in, skin on thighs with the full house recipe and see how that goes.
I love chicken thighs...
If the wife can handle the heat we'll do bone in, skin on thighs with the full house recipe and see how that goes.
I love chicken thighs...
Made one for lunch today...
Aside from lessening the number of habenaros quite a bit, i did the recipe exactly as described. I guess I'll be the first to say I'm not totally taken with it. The ginger and onion kind of over power everything. And that's ok, I love ginger and onion, but I think I'll have to tweet the marinade about to suit me.
It's certainly a great base of flavors though! Thanks AC for sharing this... what? 12 years ago?
Aside from lessening the number of habenaros quite a bit, i did the recipe exactly as described. I guess I'll be the first to say I'm not totally taken with it. The ginger and onion kind of over power everything. And that's ok, I love ginger and onion, but I think I'll have to tweet the marinade about to suit me.
It's certainly a great base of flavors though! Thanks AC for sharing this... what? 12 years ago?
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