Best homemade jerk chicken


YOU'LL NEED

Jerk Marinade 
1 1/2 tablespoons whole coriander seeds
1 tablespoon whole allspice berries
1 tablespoon whole peppercorns
8 scallions, chopped
6 garlic cloves, peeled
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons finely grated lime zest
juice of 2-3 limes 
extra lime wedges, for serving
2 tablespoons yellow mustard
1 tablespoon dried thyme
1 tablespoon ground ginger
1 tablespoon packed brown sugar
2 1/4teaspoons salt
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon ground nutmeg
1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using 

Chicken
3pounds bone-in chicken pieces

Wood chips
2 tablespoons whole allspice berries
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons water
1 cup wood chips, soaked in water for 15 minutes and drained

HOW TO MAKE IT:

FOR THE JERK MARINADE: 
Grind coriander seeds, allspice berries, and peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer spices to blender jar. Add habanero(s), scallions, garlic, oil, soy sauce, lime zest, mustard, thyme, ginger, brown sugar, salt, basil, rosemary, and nutmeg and process until smooth paste forms, 1 to 3 minutes, scraping down sides as necessary. Transfer marinade to gallon-size zipper-lock bag.

FOR THE CHICKEN: 
Place chicken pieces in bag with marinade and toss to coat; press out as much air as possible and seal bag. Let stand at room temperature for 30 minutes while preparing grill, flipping bag after 15 minutes.

Combine allspice berries, thyme, rosemary, and water in bowl and set aside to moisten for 15 minutes. Using large piece of heavy-duty aluminum foil, wrap soaked chips and moistened allspice mixture in foil packet and cut several vent holes in top.


Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips begin to smoke, 15 to 25 minutes. Turn primary burner to medium and turn off other burner(s).

Clean and oil cooking grate. Place chicken, with marinade clinging and skin side up, as far away from fire as possible, with thighs closest to fire and breasts furthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 30 minutes.

Move chicken, skin side down, to hotter side of grill; cook until browned and skin renders, 3 to 6 minutes. Using tongs, flip chicken pieces and cook until browned on second side and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 12 minutes longer.

Transfer chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.

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