Jerk Chicken on the Barbecue. Ainsley blends together the ingredients for this famous marinade and is overjoyed at the lip smacking prospect of his favourite jerk chicken. Authentic Jamaican jerk chicken recipe by Steven Raichlen. Because there's so much flavor from the seasonings, this is a great dish to smoke on a gas grill.
It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and. Jerk chicken is one of my favourite things to barbecue. You can have Jerk Chicken on the Barbecue using 6 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Jerk Chicken on the Barbecue
- You need 1 1/2 kg of Chicken.
- Prepare 3 tbsp of Honey.
- You need 3 tbsp of Grated onion.
- Prepare 3 of cloves' worth Grated garlic.
- You need 1/2 of lemons' worth Lemon juice.
- It’s 75 grams of Jerk chicken seasoning.
Bring your barbecue to life with a great jerk chicken recipe from James Martin. It's hot and sour with plenty of Scotch bonnet chillies. Squeeze over the juice of one lime. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side.
Jerk Chicken on the Barbecue instructions
- 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..
- Next, rub in the lemon juice, onion and garlic. When it's thoroughly coated, add the seasoning..
- 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 ..
- 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!.
- 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?.
- Soak 1 cup of smoke chips (I used hickory chips) in water for 30 minutes..
- 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..
- 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..
- Cover with a lid, if your barbecue has one. If it doesn't have a lid, cover it with foil..
- It's done. Cutting it up with kitchen scissors seems easiest. Oh my word…it's sooo good!.
- I cooked this one in a frying pan, skin-side down and covered it with a lid halfway through..
Place the chicken in a medium bowl, and coat with the marinade. Aluminum foil is great for vegetables as your vegetables can be wrapped and placed directly on the coals or the rack. Put you vegetable in the center on the foil with. 'Jerking' is all about maximising flavour. Master the perfect balance between smoke and spice. On hot summer afternoons, it's not unusual to smell a whiff of smoke in the air wafting from a backyard barbecue.