My Jerk Recipe to SHARE

Hell Fire Grill · Posted: Mar 10 2010 Post subject:

With all the talk about jerk here the last couple of years I been kinda interested in trying it. Maybe copying this recipe will motivate me to give it a try. Thanks for the post Reggae.

BUGSnBBQ · Posted: Oct 18 2010 Post subject:

Just made jerk wings again last night using this recipe, and thought it needed a 'bump' so more people would see this kick-a$$ stuff and give it a try! I always used Walkerswood, but this is far better - and cheaper - I made it 8x and I got 4 pints that I put in Mason jars.

Cheers!
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darylb · BBQ Fan Joined: 02 Jan 2010 Posts: 154

I had recently had some jerk chicken from a food truck and prior to that I had it at a pot luck type party I went to. In both cases, the cooks were not giving up any recipe secrets.

So lately I've been on a quest to find a jerk recipe that would get me close to those examples. I found a recipe and made some chicken thighs a few weeks ago and while good, it wasnt what I was looking for. I only used two or three scotch bonnets but the flavor really dominated the dish. I dont mind spicy but I dont like when one ingredient takes over. I had saved this recipe for the next time I gave it a go.

This weekend I decided it was time and set out to make some jerk wings. My original plan was to keep to the recipe and then make adjustments later but decided 6 or so peppers with seeds would definitely be overpowering. Using the last attempt as a benchmark, I only used 2 peppers and I took the seeds and membranes out. I also adjusted the salt. I saw that you had scaled it back a little so I added a bit less than a tablespoon.

The results were fantastic. This is exactly the flavor profile I was looking for. They were a bit too hot for my wife but I thought they were perfect. I was surprised they were so hot considering how much pepper I used but I am thinking that maybe it was due to using wings and the marinade may have been laid on a little thick. Either way, it was perfect. I couldnt stop eating them.

I think next time I might make a batch with only one pepper or even less. Maybe just a touch to add a hint of the flavor. That way, those who dont like the heat can enjoy the flavors. I had 18 whole wings (minus the tips) so that would be 36 in restaurant count and made a single batch of the recipe. Maybe I could have also stretched the marinade a little fartehr too.

Again, perfect for what I was looking for and my neighbor loved them as well. Thanks again for posting.

lantern · Posted: May 29 2013 Post subject:

Very few things I love more than good jerk. So I went a lookin for the wood Reggae was talkin bout and saw that they now have lump pimento charcoal........for 50 bucks before shipping. Laughing

I reckon I'll enjoy this recipe without the special wood! Thanks for the recipe bud!

ComradeQ · Posted: May 31 2013 Post subject:

Just whipped up a batch with a few changes. 6-7 scotch bonnets is just way too much for me, and I love heat. I only used 3 and I seeded and removed the membranes. Also, I hope you don't hate me, I added 2 cloves of garlic and about a teaspoon of fresh ginger with a splash of vinegar. I tasted it and I have to say, wow, delicious!

The only thing I would advise is to reduce the salt by half as I find it a bit high.

I will update tomorrow when I grill these up over some mesquite.

mactoo · Posted: Jun 01 2013 Post subject:

Here is a link to my recipe that I've been using for sometime now with great results.

http://www.thesmokering.com/forum/viewtopic.php?t=51413&highlight=jerk+chicken

ComradeQ · Posted: Jun 01 2013 Post subject:

Big thanks Reggae Q and Rocko-la!! I made this tonight, the jerk chicken was amazing!! I did make those small variations but I have to apologize, I thought it was too salty but after marinating it was perfect! Also, the 3 scotch bonnets was perfect heat, I think 6-7 might have been a bit too spicy for me.

Also made the coconut rice and beans and it is my new favourite!

Served it all with the swiss chard cooked with thyme, green onion, shallots, butter, salt and pepper and water. With some homemade mango chutney and some grilled pineapple ... all I can say is the reviews were very good! Thanks again guys!

Canadian Bacon · Posted: Jun 01 2013 Post subject:

Good looking plate ...even though you wimped out on the peppers Wink

... Whatever is comfortable for you....i like it hot and spicy.
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ComradeQ · Posted: Jun 01 2013 Post subject:

Canadian Bacon · Posted: Jun 01 2013 Post subject:

Would be intrested in your pepper results...never tried pimento peppers before....be sure and keep us posted.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25