I have never had Jamaican Jerk Chicken before. My daughter recently returned from a vacation to Jamaica and she raved about the BBQ Jerk Chicken she had there. She also went crazy over their curries. So another recipe is in the works for down the road….I just need to find Tamarind paste….so far no luck but will keep looking.
Mercy….was this ever good. I found this recipe from Philly Boy Jay and mostly followed it. If you read my blog you know I am a serious wimp when it comes to heat. So, the only change I made was to use 2 Tblsp. chopped Anaheim Pepper (remember my other post where I did not know what to do with the rest of the Anaheim Pepper ?….well, in it went) and I also included the zest of 1 lime as well as the juice of 2 limes. Other than that the recipe was the same. The original recipe uses scotch bonnet peppers and no lime zest.
What we did in terms of our BBQ was: Heat on full heat, once at temperature, oil the grills and lay the chicken down, skin side down, lid off, and sear the meat for about 8-10 minutes. Turn over, and cook another 5 minutes. Keep the chicken on one side of the BBQ, skin side down, and turn off the other side, then lid down keeping at a temperature of 325 degrees for 1 hour or until the chicken has reached 165 degrees, turning over 1/2 way through cooking time.
There was so much flavor to this BBQ Jerk Chicken. Marinating it for 24 hours (actually mine marinated for 27 hours) really infused the flavors of the marinade into the chicken. So so good!
If you have never tried Jamaican Jerk Chicken this recipe is well worth a try….trust me you will love it! Thanks Jay your recipe is a keeper!