Jerk Chicken on the Barbecue
I'm a "jerk chicken"beginner, and I've been checking out all kinds of ways to make it. By the way, it says on the Gaban brand jerk seasoning package that I used that you don't need to add anything else, but to me that sounded kind of boring, so I made it sweeter and more fragrant. My next assignment is to give it a deeper flavor.
- Marinate the meat whole without cutting it up. However, it's better to butterfly the chicken breasts, since they are uneven in thickness, in order to cook them properly.
- The spiciness of this recipe is about the same as medium-spicy curry. Recipe by Homard Ebiko
Jerk Chicken on the Barbecue
I'm a "jerk chicken"beginner, and I've been checking out all kinds of ways to make it. By the way, it says on the Gaban brand jerk seasoning package that I used that you don't need to add anything else, but to me that sounded kind of boring, so I made it sweeter and more fragrant. My next assignment is to give it a deeper flavor.
- Marinate the meat whole without cutting it up. However, it's better to butterfly the chicken breasts, since they are uneven in thickness, in order to cook them properly.
- The spiciness of this recipe is about the same as medium-spicy curry. Recipe by Homard Ebiko
Cooking Instructions
- 1
I bought the seasoning at a store that sells imported foods. Cut off the white fatty part of the chicken thighs and leave them whole. Butterfly the chicken breasts. Put both parts in a plastic bag, add the honey and rub it in.
- 2
Next, rub in the lemon juice, onion and garlic. When it's thoroughly coated, add the seasoning.
- 3
Rub it some more! Let it chill in the fridge from anywhere from one hour to ovenight. Then, all you need to do is barbecue it, or cook it in a frying pan, in the oven, or on a .
- 4
You can also put the bag of chicken in the freezer after coating it with the seasoning, and defrost it in time to barbecue. It'll be spicy!
- 5
In Jamaica they use a steel drum made into a kind of grill and steam-cook the chicken. How about trying the following way of cooking it, to simulate the real thing?
- 6
Soak 1 cup of smoke chips (I used hickory chips) in water for 30 minutes.
- 7
Drain the smoke chips and wrap them up in a double layer of aluminum foil. Leave a hole in the top for steam to escape.
- 8
Put the package of smoke chips on top of the hot charcoal. Lay the chicken skin-side down on the grill. Steam and smoke will rise up as the charcoal burns.
- 9
Cover with a lid, if your barbecue has one. If it doesn't have a lid, cover it with foil.
- 10
It's done. Cutting it up with kitchen scissors seems easiest. Oh my word...it's sooo good!
- 11
I cooked this one in a frying pan, skin-side down and covered it with a lid halfway through.
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