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Worlds Best Jerk Chicken

74,169 Views | 215 Replies | Last: 1 mo ago by Shumba
MEENag
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11:26p, 2/21/20
AG
Wife and daughter are out of town tomorrow, so I'm marinading my first batch tonight for my son and me. The soy sauce we have is low sodium so I added a little salt. The only other variance from the original recipe is that I only had half a teaspoon of ground allspice. I tasted the marinade before adding the chicken thighs and expected it would have a stronger flavor, but with all of the praise here I'm sure it will turn out great.
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zooguy96
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5:30a, 2/22/20
AG
Marinade was horrid. I didn't like it at all.
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Brazos1865
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5:13p, 2/22/20
AG
The pork loin was a little disappointing; not enough surface area, I suppose. It turned out kind of bland even after a vacuum packed marinate.

Picked up some thighs today for supper tomorrow; they'll be amazing.

BTW AC, a belated "thanks" for the recipe!
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rilloaggie
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In reply to zooguy96 • 5:23p, 2/22/20
AG
zooguy96 said:
Marinade was horrid. I didn't like it at all.


I'm betting on the poblano addition. That flavor profile might be funky compared to the habanero base.
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MEENag
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7:13p, 2/22/20
AG
Eating mine now. They do not disappoint. The taste is fantastic! I seeded all peppers and it has a decent amount of heat. Will make again for whole family. I can't imagine any other cut of chicken being better than these bone-in thighs.

Thanks ten year old Texags recipe!
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AggieChemist
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9:31p, 2/22/20
AG
*changes the recipe significantly*
*****s on it*

Never change, texags
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normaleagle05
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In reply to AggieChemist • 9:53p, 2/22/20
AG
I'm gonna bet you're safe on this particular change front.
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Log
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In reply to AggieChemist • 10:40p, 2/22/20
AG
AggieChemist said:
*changes the recipe significantly*
*****s on it*

Never change, texags
Log approves of this message.
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doctorAg13
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10:18p, 3/1/20
AG
Ran across this thread a few days ago and made it tonight. Seeded only 2 of the habaneros giving a nice heat but not overwhelming for my family since we like things hot. This recipe is legit! Thanks for sharing OP.
No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment. See full Medical Disclaimer.
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RCR06
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12:44p, 4/8/20
AG
Got a bunch of chicken legs marinating right now. First time I made these I must have done something wrong, they were ok. Been excellent everytime since.
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BurrOak
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In reply to MEENag • 5:39p, 4/8/20
AG
MEENag said:
I can't imagine any other cut of chicken being better than these bone-in thighs.


I do like these, but my favorite chicken thing to cook is cast iron skin on chick thighs. Basically cook the thighs skin side down in the cast iron for around 10 min, flip, then stick the skillet in a 450 deg oven for about another 10 min or so, watching it for the perfect level of skin doneness.

I think I'll incorporate the 2 together next time around.
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rootube
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6:16p, 4/8/20
AG
Have you considered substituting the ginger for a Joe Diffie greatest hits collection?
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normaleagle05
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8:27p, 5/16/20
AG

Still good.
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HillcountryAg97
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10:22a, 6/7/20
AG
Got chicken breasts marinating now! Followed the recipe exactly. Will post review tonight. Thanks AC!
No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment. See full Medical Disclaimer.
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CrawfordAg
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3:29p, 6/8/20
AG
If you're looking for a quick option I just found out about Reggae Spice Co and was not disappointed. Its a wet marinade that goes a long way (roughly 2 T per lb of meat). The heat is spot on and is better than any other commercial option I have tried out. That being said you really can't beat fresh ingredients and a 24 hour marinade.


https://www.reggaespicecompany.com/
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AggieChemist
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9:52a, 2/6/21
AG
ttt for the Superb Owl.
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HTownAg98
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9:17p, 5/30/21
I'm going to make this to go along with a side of pickled bananas that I found on the New York Times recipe for jerk chicken.

Combine all ingredients except the bananas. Boil for ten minutes, and chill. Once the pickle has cooled, add the sliced bananas.
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HTownAg98
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7:58p, 5/31/21
Results were fantastic again. One thing I like is that there's enough natural sugar in the marinade that the meats chars nicely at the end.

The bananas were very good too. Next time I need to use bananas that have a little green in the skins.
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MosesHallEnforcer
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10:54a, 7/4/21
AG
Cooked this last night and it was a huge hit. I took all the credit and didn't reference Texags or OP. Sorry not sorry
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Mark Fairchild
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12:52p, 7/4/21
AG
Is it possible to use fewer Habaneros for those for whom it might be TOO spicy?
Gig'em, Ole Army Class of '70
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RCR06
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In reply to Mark Fairchild • 7:41p, 7/4/21
AG
Mark Fairchild said:
Is it possible to use fewer Habaneros for those for whom it might be TOO spicy?


Yes, however I would suggest leaving the number of peppers the same and deseeding/removing the white inside of more habaneros.

I usually leave the seeds in half of the habaneros, but if you deseed all of them that would cut the heat down quite a bit
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HTownAg98
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In reply to RCR06 • 10:10p, 7/4/21
I seeded and deveined all the peppers in the last time I made this, and there was still some good hit of heat.
Spicy heat is a fine balance of too hot to eat, and enough heat that you want to keep eating it at a slower pace.
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DTP02
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In reply to HTownAg98 • 9:24a, 7/5/21
AG
HTownAg98 said:
I'm going to make this to go along with a side of pickled bananas that I found on the New York Times recipe for jerk chicken.

Combine all ingredients except the bananas. Boil for ten minutes, and chill. Once the pickle has cooled, add the sliced bananas.


Curious how the bananas turned out as a side.
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HTownAg98
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In reply to DTP02 • 11:26a, 7/5/21
The flavor was great, but the texture was weird because the bananas were too ripe. They need to have some green in the skins.
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RCR06
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In reply to HTownAg98 • 12:29p, 7/5/21
AG
HTownAg98 said:
I seeded and deveined all the peppers in the last time I made this, and there was still some good hit of heat.
Spicy heat is a fine balance of too hot to eat, and enough heat that you want to keep eating it at a slower pace.


Everyone's spicy tolerance is different. My overall point was deseed more if you're leaving the seeds in some, before cutting back on the number of peppers. If it's still too spicy for you or guests then cut back on the amount of peppers.
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texag06ish
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In reply to AggieChemist • 9:56p, 7/11/21
AG
So p1 is the current version? It's been updated?
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Jabin
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5:38a, 7/12/21
Where is AggieChemist? Haven't seen him post in a while. Hope he is OK!
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Badace52
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11:42p, 7/12/21
AG
He posted 7/1/21 on the business board. That is a bit of a hiatus for him. I'm going to choose to believe he is on a trip of some sort having a blast and not even thinking about TexAgs.
No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment. See full Medical Disclaimer.
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DTP02
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4:47p, 7/13/21
AG
Someone needs to let Gus and Shawn know about this.
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texag06ish
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12:43p, 8/23/21
AG
Made this for the 3rd time last night. Very solid recipe.
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big ben
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5:02p, 8/24/21
AG
Do these every couple weeks, good for a sinus and colon cleanse
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dr_boogs
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In reply to big ben • 10:08p, 8/24/21
AG
Getting ready for another truck box sale eh?
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Mule_lx
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10:17a, 9/4/21
AG
Was wondering what I was going to make for the game all week. Wednesday a coworker brings in a bunch of habs to share and here we are.
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Ornlu
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8:26a, 9/5/21
AG
I had a coworker give me a bag of peppers from her garden, and it had about a dozen habaneros in there. So this is what's for dinner tonight.
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Mule_lx
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In reply to Ornlu • 10:26p, 9/5/21
AG
Mine were delicious. Left the seeds on one hab and it was a nice even heat. How were yours?
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