294042 Wed Sep 10 08:41:17 -0700 2003 12 27 General Chowhounding Topics 0 1611444 A year or two ago I ate at Jamerica in Madison Wisconsin. LOVED the jerked chicken! (BTW, Jolly Bob's across the street couldn't hold a candle.) It was very tender and falling off the bone, but in a dry way. No sauce, just the coating on the chicken, as I remember there was no(or very little) skin, but the flavor was deep into the meat. Afterwards, I bought some Jerk Spice Rub at D&D and gave it a whirl. It turned out pretty good, reasonably similar. Problem is, I didn't write down how I did it, and now I cannot replicate. My last several attempts have been mediocre. The D&D rub seems to be about the right flavors, it's the cooking of the chicken I'm screwing up, I think. What I remember about the time I did it (close to) right is: I dry rubbed the chicken, cut into pieces, and let it sit overnight. I mixed together some lime juice,sugar, and olive oil and poured that over at some point in the cooking process. I remember baking it a fairly long time, sometimes covered, sometimes uncovered. Details of time,temperature, and timing of the liquid and cover vs. uncover have left my feeble brain. Anyhow, can anyone make a suggestion? I really want to start w/ the D&D dry rub 'cause that's the only thing I'm pretty sure I liked. Many thanks Wed Sep 10 08:41:17 -0700 2003 0 danna 1 1611449 I'm not sure how this would work with dry rub (I use Walker's bottled Jerk Marinade) but I've found that using yogurt (mixed with the marinade) helps tenderize the meat and keep it tender even if it gets a bit overcooked, as in, when I make vast quantities for a party and reheat. Wed Sep 10 10:01:21 -0700 2003 1611444 0 GretchenS 1 1611481 I make jerk often, using Walkerswoods jerk rub. Used to use 911, but it's not available anymore. Make sure to buy rub, not sauce. I always cook mine outside on the grill over low heat. Wed Sep 10 13:28:04 -0700 2003 1611444 0 sbp 2 1611486 That's all you do? Just rub and grill? How long, approx. on low heat? Skin or no skin? Thanks Wed Sep 10 13:45:27 -0700 2003 1611481 0 danna 3 1611725 You can just rub it in and grill: I make jerked salmon (an amazing combination)with virtually no marinating time. For chicken, you can let it marinate in the rub for a few hours. I leave skin on. Grill on low to medium heat. You want to barbecue it, but not burn the jerk seasoning. Outdoor cooking is also closest approximation to cooking over allspice branches like they do in Jamaica. Fri Sep 12 10:51:26 -0700 2003 1611486 0 sbp 3 1611726 You can just rub it in and grill: I make jerked salmon (an amazing combination)with virtually no marinating time. For chicken, you can let it marinate in the rub for a few hours. I leave skin on. Grill on low to medium heat. You want to barbecue it, but not burn the jerk seasoning. Outdoor cooking is also closest approximation to cooking over allspice branches like they do in Jamaica. Fri Sep 12 10:51:27 -0700 2003 1611486 0 sbp 3 1611727 You can just rub it in and grill: I make jerked salmon (an amazing combination)with virtually no marinating time. For chicken, you can let it marinate in the rub for a few hours. I leave skin on. Grill on low to medium heat. You want to barbecue it, but not burn the jerk seasoning. Outdoor cooking is also closest approximation to cooking over allspice branches like they do in Jamaica. Fri Sep 12 10:51:29 -0700 2003 1611486 0 sbp 1 1611491 Try this recipe from Food and Wine magazine that I've linked below - it is flavorful and fiery, and I think just perfect. I use legs and thighs, and have used the same marinade on pork with great success. I cook the pieces with hot,indirect heat on the grill, lid down, turning occasionally, and am rewarded with crispy bronzed, delicious chicken. Link: http://www.foodandwine.com/search/Recipe_Search_Results.cfm?sb Wed Sep 10 14:40:04 -0700 2003 1611444 0 Heidi Claire 1 1611517 I make jerk chicken and/or pork quite frequently. I use either Walkerswood Jerk Marinade, or I make my own. I find the keys are to let it marinate for at least a couple of hours, and to cook at a low temperature for a fairly long time. I usually use my charcoal smoker, adding apple wood or oak, or sometimes cook indirectly on my Weber kettle. 1 1/2- 2 hours ususally does it. I never baste it during cooking Wed Sep 10 16:18:29 -0700 2003 1611444 0 AlanH 1 1611523 One other note, no need to buy jerk rub. 1 cup chopped scallions 1/4 cup seeded deveined jalapenos 1/2 to 1 teaspoon allspice (add more to taste) 1/4 cup fresh thyme (or 4 tablespoons dried) Throw the whole lot in a food processor and blast til it is paste. Add a little olive oil if necessary. You can vary the proportions of the ingredients a whole lot and it does not really matter. Like it hot, add more peppers, etc. If you like it really really hot, leave the seeds and veins in the peppers. The key is to marinate for a few hours at least, and cook at low heat for a long time. Best results are in a smoker, or a webber with coals on one side and chicken on the other. You can bake it in the oven as well. I guess I would do 2 hours at 275 or so and then crisp it up at the end if neccessary. Wed Sep 10 16:44:11 -0700 2003 1611444 0 StriperGuy 2 1611531 Nice. Similar to mine, but I also add some cider vinegar and some black pepper, and I skip the oil, although I don't do the food processor part. Wed Sep 10 17:53:47 -0700 2003 1611523 0 AlanH 1 1611540 I like lots of super-crispy jerked skin. This works with skin, right? (I've only eaten it in restaurants--never tried it, but I'm game.) Wed Sep 10 19:47:35 -0700 2003 1611444 0 tralala 1 1611649 Over at epicurious.com, there is a jerk chicken recipe that was published in Gourmet, 2002. Just do a jerk chicken search and it's the first on the list. Really bold and delicious. Think I read that it is one of their most popular recipes ever. Enjoy. Thu Sep 11 18:00:23 -0700 2003 1611444 0 Toby