Yes you should always keep the skin on chicken headed for the grill. If you marinate this stuff too long it might be hard to keep the skin on, though.
Jerk Chicken, because super bowl
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Last: 7 yr ago by tamc1956ag
Made it tonight and it was ridiculously good. Wish I would've made more wings however. I must've had some mild habs. I thought I was going to be in for a some real heat by only deseeding two of them, but it was the perfect amount, without being overbearing. Not a fan of chicken, but this was good. Thanks for posting. A good blender made it easier, I just threw everything in whole and it was liquid in less than 30 sec.
Have a pork shoulder I was going to roast tomorrow, think I'm going to marinate it in this first.
If you don't use scotch bonnet pepper, it ain't jerk.
Congratulations! You're THAT GUY of the thread!oklaunion said:
If you don't use scotch bonnet pepper, it ain't jerk.
technically, you're supposed to cook over pimento wood as welloklaunion said:
If you don't use scotch bonnet pepper, it ain't jerk.
since scotch bonnets and pimento wood aren't the easiest things to source, habaneros and mesquite substitute rather nicely
I'm going to make a variation of this tonight, seeing as I won't get to marinate it.
It sounds amazing and I will certainly follow up with the marinated version.
It sounds amazing and I will certainly follow up with the marinated version.
Been my go-to jerk chicken recipe since I read about it on outdoors long time ago.
Ok so I tried it last night.
I am guessing that I misinterpreted the measurements.
I am guessing that I misinterpreted the measurements.
I read the "T" to be tablespoons instead of teaspoons and the ginger and allspice were overwhelming.Quote:
2 T ginger
1 t whole allspice
4 T soy sauce
T tablespoon
t teaspoon
Recipe is correct. Did you use fresh ginger? I've always used fresh. Can't vouch for any other ginger.
t teaspoon
Recipe is correct. Did you use fresh ginger? I've always used fresh. Can't vouch for any other ginger.
Fresh.
It was probably the combination of too much allspice with the ginger together. I like ginger so with the corrected measurements, it will likely balance.
It wasn't bad though. It was really good in fact. Just the overwhelming spice flavor needed toning down.
Thanks for the follow up and the recipe. I will be using it again as I love jerk chicken!
It was probably the combination of too much allspice with the ginger together. I like ginger so with the corrected measurements, it will likely balance.
It wasn't bad though. It was really good in fact. Just the overwhelming spice flavor needed toning down.
Thanks for the follow up and the recipe. I will be using it again as I love jerk chicken!
For clarification, I didn't know that T = Tablespoon and t = Teaspoon. I've seen it abbreviated at Tsp and tbsp and used a tablespoon of Allspice.
A tablespoon of allspice? Might as well call that allspice chicken.
So is the OP calling for Tablespoons or Teaspoons? Looking to do this recipe this weekend and would like to know. THX
T = tablespoonBtron said:
So is the OP calling for Tablespoons or Teaspoons? Looking to do this recipe this weekend and would like to know. THX
t = teaspoon
only allspice is a teaspoon, the rest are tablespoons.
Yeah, my bad.
Say Chowdah said:
For clarification, I didn't know that T = Tablespoon and t = Teaspoon. I've seen it abbreviated at Tsp and tbsp and used a tablespoon of Allspice.
Bruce Almighty said:T = tablespoonBtron said:
So is the OP calling for Tablespoons or Teaspoons? Looking to do this recipe this weekend and would like to know. THX
t = teaspoon
only allspice is a teaspoon, the rest are tablespoons.
This has been my go-to wing recipe since I pulled it from the OB years ago. Great stuff AC!
Made it! very tasty...a little warm for some guests...