Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
Whipped up two jerk chickens and put them on my pellet pooper for an hour at 160 for a little hickory smoke. The rub:
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 tablespoon soy sauce
2 tablespoons lime juice
I rubbed the chickens with the soy sauce and lime juice, let drip dry, then put on the run.
Then I put them in the Big Easy until the breast read 170F.
And here they are, completed. They were tender, juicy, but no jerk zazoom! I think it is the smoke. Jerk chicken really needs the wood put to it. These just had too little smoke. In Jamaica they use GREEN pimento wood over coals, so you know it is getting some heavy smoke.
Now I am on a quest to recreate jerk chicken like Carole and I had in Montego Bay. I read tonight that real Jamaican jerk chicken needs to marinated in a Scotch bonnet sauce, which is made up of allspice berries, thyme, Scotch bonnet peppers, green onions, soy sauce, and sugar.
I am also going to cut up the chicken into parts next time. I hope this will let the marinade and smoke work better.
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 tablespoon soy sauce
2 tablespoons lime juice
I rubbed the chickens with the soy sauce and lime juice, let drip dry, then put on the run.
Then I put them in the Big Easy until the breast read 170F.
And here they are, completed. They were tender, juicy, but no jerk zazoom! I think it is the smoke. Jerk chicken really needs the wood put to it. These just had too little smoke. In Jamaica they use GREEN pimento wood over coals, so you know it is getting some heavy smoke.
Now I am on a quest to recreate jerk chicken like Carole and I had in Montego Bay. I read tonight that real Jamaican jerk chicken needs to marinated in a Scotch bonnet sauce, which is made up of allspice berries, thyme, Scotch bonnet peppers, green onions, soy sauce, and sugar.
I am also going to cut up the chicken into parts next time. I hope this will let the marinade and smoke work better.
