![]() If we don't have access to a grill, what's another way to cook the chicken? You could cut out any salt other than the soy. Was hot enough for me and mine.Īlso, this recipe is quite salty. Does recall the wonderful jerk from neighborhood cooks in Albert Town, Trelawny. To get the hardwood flavors in this, think this can be cooked over a wood fire pit? Next time (and there will be a next time soon), we will use skin-on, bone-in dark meat cuts for the added flavor. We grilled boneless, skinless breasts and they turned out well. Used habaneros (our grocery doesn't stock scotch bonnets) and dark Barbados rum - otherwise, stayed true to the recipe. We have also substituted apple cider vinegar for the malt vinegar and it was really good. We cooked it in the over for a while because we didn’t have a grill and it was excellent, but it is even better with the grill. We save the marinade and cook it down and serve it with fries as a dipping sauce. ![]() We have been making this recipe for several years and it is fantastic. Transfer chicken to a platter and let rest 10 minutes before serving. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165☏, 20–25 minutes longer. ![]() Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day. Turn thighs and drumsticks several times to coat. Place chicken in a large bowl and pour jerk marinade over. If you’ve tried any of these jerk seasonings, and have a favorite, please chime in and let us know.Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. We’ve not tried that yet, as our taste-test was to be strictly out of the jar, rubbed on spices. Note: The bottle of McCormick’s Caribbean suggests something we’ve not tried yet…įor a Jerk Marinade – Combine 3 T. (We’ve tried McCormick’s Gourmet Jamaican Jerk Seasoning a few times in the past, but neither of us like it at all. Use some oil to help spread the dry seasoning around. It’s the most readily available and reasonably priced with great jerk flavor and moderate heat level depending on how much you sprinkle on. If you’re trying jerk for the first time, go with this one. Wifey and I both rated this as our second favorite Surprise! I would like to experiment with this seasoning along with the other “wet” rubs. McCormick: sugar, spices (including red pepper, thyme, and allspice), salt, onion, and turmericīrian sez: Nice overall flavor, not as hot as the others, but great taste. I was really torn between this one and the McCormick Caribbean, but this was my top pick. Wifey sez: Nice heat and great balance of flavors. It was well rounded with nice heat (and you know I like HOT!) Neera’s: lemon juice, malt vinegar, chile peppers, allspice, garlic, onion, salt, black pepper, spices, habanero chileīrian sez: Neera’s was surprisingly the best all-around flavor profile, with the best taste. Wifey sez: Salty, with lots of allspice flavor… not my taste. Out of the 4, this is probably the most authentic recipe, spice-wise. Salt, apparently, is a very important and prominent ingredient in traditional jerk recipes. Walkerswood: scallions, Scotch Bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, sugar, thymeīrian sez: This rub was very fragrant and salty. Wifey sez: I think this was the juciest meat of the 4, and I thought the heat level was very hot. But ultimately, out of the four, I rated it last. I was really rooting for this one to be the best. Especially so, as I love their Pickapeppa Classic Sauce and Pickapeppa Red Hot Sauce. Pickapeppa: onions, sugar, cane vinegar, raisins, salt, pepper and spicesīrian sez: A very chunky rub because of the raisins, the Pickapeppa had a nice, fruity flavor, but was disappointing in the heat department. Here’s what we thought about each of the spices/rubs… The next day, it was time to grill these spicy jerk chicken pieces, and see which we liked best. We began by rubbing each seasoning on a pair of skinless chicken thighs the night before. McCormick Caribbean Jerk Seasoning Sweet & Spicy McCormick Jamaican Jerk Seasoning – Not tasted ![]() Walkerswood Traditional Jamaican Jerk Seasoning Neera’s Hot Jamaican Jerk Spice Grilling Paste We rubbed some chicken thighs with 4 different jerk seasonings to see how they compare, then grilled them to jerk-perfection!
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