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.
Sit your barbecue jerk chicken on a beer can for the ultimate moist, spicy flavours. Start the Jerk Barbecue Sauce prior to making the burgers. Place ground chicken in a medium size bowl. You can cook Jerk Chicken on the Barbecue using 6 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Jerk Chicken on the Barbecue
- You need 1 1/2 kg of Chicken.
- It’s 3 tbsp of Honey.
- You need 3 tbsp of Grated onion.
- It’s 3 of cloves' worth Grated garlic.
- You need 1/2 of lemons' worth Lemon juice.
- Prepare 75 grams of Jerk chicken seasoning.
Add finely sliced green onion, Worcestershire sauce Add leaf lettuce followed by a slice each of red onion and tomato. Top with a grilled chicken burger and close bun. Serve extra sauce on the side. Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked.
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..
There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour’s yard, unless you are prepared to cook a second batch. Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You’ll want to make this all year round!