Slow Smoked Jerk Chicken Recipe - Jerk Marinade Recipe - Glen And Friends Cooking
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- Опубликовано: 23 авг 2024
- Slow Smoked Jerk Chicken Recipe - Jerk Marinade Recipe - Glen And Friends Cooking
Every family, every Chef has their own secret jerk marinade recipe... passed down through generations; and every family believes that their recipe is the only way.
Yeah Ok sure; but the rest of us want a home made jerk marinade recipe too! This is your starting point. We cover the basics, and you can round it out with the extra flavours and heat intensity that you like. Use this same recipe for jerk pork, jerk fish, jerk ribs, etc etc etc.
Ingredients:
6 scallions
10-14 sprigs thyme
1-2+ scotch bonnet peppers
15 mL (1 Tbsp) allspice powder
30 mL (2 Tbsp) brown sugar
5 mL (1 tsp) ground cinnamon
8 cloves garlic
1-2 onions
30 mL (2 Tbsp) oil
30 mL (2 Tbsp) vinegar
30 mL (2 Tbsp) soy sauce
Juice of 1 lime
Juice of 1 lemon
Juice of 1 orange
1 thumb of ginger
1 tsp salt
**Extra ingredients:
½ tsp grated nutmeg
2 tsp black pepper
½ tsp ground cloves
½ tsp coriander seed
Method:
Place all ingredients into a blender or food processor, and blend until smooth.
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L1S 0E9
“Obviously, you want to measure those things extremely carefully” 🤣😂🤣😂🤣😂
Measure with a micrometer, mark with a piece of chalk, cut with a hatchet.
@@SeanMacLennan😂
It immediately reminded me of Chef Jean Pierre: "Measure carefully friends, always measure very carefully!" As he is sloshing a random amount of something into the mix.
I'm a Jamaican and I give this recipe a thumbs up! You have it right that every Jerk recipe is going to be different, but the main touch of flavor is going to be the Scotch Bonnet. If you don't have at least one of those, and the fresh thyme, it's not going to be Jamaican Jerk. Scotch Bonnets can be very hot... but it's their FLAVOR that makes the difference.
The Jamaica way is the only way when it comes to scotch bonnets for me. Dont know why but i cant stand them any other way.
I'm making this recipe today, but I can't find ANY Scotch Bonnets in my area. Habenaro's everywhere though. Online it says Hab's are a good 1:1 replacement. What's your take? How much is this going to change the flavor of the recipe?
Habenaro is very similar, but not the same. It's a decent replacement.
I love seeing Glen outdoors!
When Julie goes quiet and starts wagging her finger you KNOW it's going to be really good
Wow, that looks dynamite! Good work.
Also, bonus points for that "obviously, you want to measure those things extremely carefully" line. I got a chuckle out of that.
Love this! Thank you for making this accessible on your community page. Hope you're enjoying your well-deserved vacation. - Marilyn
Nice recipe, Glen. America’s Test Kitchen has a grilled jerk chicken recipe (gas or briquettes) that uses a foil smoking pouch with hickory chips, rosemary, thyme and allspice berries. It totally mimics the flavor of the pimento wood. Gets you even closer to the original from Jamaica
Mmmmm. I'm drooling just a little.😊
All I can say is, that looks fantastic!
It sounds as wonderful as it looks. Thanks for sharing your technique.
I knew that allspice was a single spice, but I had no idea of where it was originally from. Very interesting. I have never had jerk chicken. I kept hearing about places near me, but they kept closing down before I could get there. Thanks a bunch for the recipe video Glen.
This is probably the first cooking video I‘ve seen where someone had to replace garlic … But still great stuff - 🎉as always.
This looks absolutely beautiful
I will definitely be doing this ASAP!
Looks very simple and very delicious.
That’s a really smart way to spatchcock
I would say that all of your ingredients are very common in almost all Jerks, with the exception of Oil and Onions (as you have Scallions). I have also heard of Rum and Worchester Sauce. As well as Black Pepper!
Thanks for another great video.
that looks FABULOUS!!! and yes, i like a bit of heat that has flavor...not just heat for heat's sake!
I had to chuckle about 5 minutes in, when Glen was squeezing the citrus.
Classic, bog-standard juicer, and happy to see Glen doesn't bother engaging that silly tab that locks the top from the base!
That's a very nice and sharp knife, goes right through the bone!
I came back to this video to talk about the method of spatchcocking the chicken. I had seen you do this before and I was convinced that you were wrong. That this isn’t how you spatchcock a bird. I had been spatchcocking chickens whole for years and I thought that was the best way to do it. Then today I tried this method and HOLY COW! All the struggling with cutting the backbone around the thighs was GONE! I was done in under a minute and I will never go back to the other method! Thank you, Glen!
Looks very tasty. I love meat that is slow roasted to the point where you can pull the bones out clean. It works very well with chicken & lamb shoulder.
Yum yum sauce as I say. Good show as always thank you kindly. I was eating the chicken with you. Fantastic
Thank you for pointing out the elements that are the hallmark of the sauce. That helps as I make the necessary modifications to the recipe. I react poorly to capsaicin (imagine a chemical burn in your mouth and tasting only metal) and I LOVE flavorful foods. I know the scotch bonnet is required but at least I can move forward with what I trust to be an otherwise FLAVORFUL marinade I'll be able to taste and without pain. I'll have plenty of all spice, thyme, and the other ingredients to enjoy.
This would taste amazing the next day stuffing into the Pasties that you made!!!
Rum works in the marinade also.
You are so authoritative, and so kind.
What a sweet and accurate thing to say.
@@lbh002 Thank you 💓
Tell us what's in your allspice 😂😂😂😂 hilarious
So good we have the internet ^^ First time I heard about allspice, I had to google it, here in Germany it just goes by Piment and is not so common in use here :D
I work retail in the south east US and I get people looking for Allspice and they are looking for some spice blend and not ground allspice drives me crazy
That looks really good
This looks so different from what I'm used to...which is fairly bland in comparison. Looks delicious ❤
Sweet !
I appreciate your presentation sir.
That orange really wanted to be a grapefruit!
Jerk chicken! Yay!
I got a suggestion on a way to use up left over jerk chicken, if you have any. You know those Chinese steamed pork buns? Replace the pork filling with jerk chicken.
Jerk chicken is great with a nice soft bread and the steamed bun is soft and steamed Cooking of the bun and the gentle reheat will keep it nice and moist.
Looks delicious Glen! It is not something I'm familiar with, but is is on my to cook/grill list. What can I serve with the chicken ?
Soo...I'm guessing there's no need for added salt in the marinade since the soy should take care of that? I've never made Jerk before and this sounds good!
❤ great video!!
If you don't have pimento wood you can use allspice berries on the fire or in the smoker box to impart flavor
I need to try this out at some point. I'm well familiar with all of those flavours, but not mixed together at the same time and put on chicken. Worst case scenario, it will taste like christmas chicken! =D
Easier mid week cook, grab a large pack of drumsticks (from local club if you have one). They are even cheaper then wings these days. Use a leg rack and you won't deal with sticking at all. They cook up very fast.
You can even keep the bones to cook up for stock if you want to be ultra frugal
Scotch bonnets are the best pepper in the world, so fruity
With the lack of pimento wood available, what I'll do when I make jerk chicken is throw all spice berries in a tinfoil pouch or a smoker tube.
Good one.
*reads the title* After being around chickens on my grandparents' farm, I can confirm: Chickens are jerks. *watches the video* Ok, that makes sense too.
If one does not have a smoker, how would you cook this in a normal oven? Time, temperature, etc
Now I'm going to have to buy a smoker.
This is more looking like pan chicken in Jamaica.
Has this been verified/ affirmed by any actual Jamaican chefs/cooks?! But I did learn what allspice actually is!😅
That looks beautiful. Where's the sides? Where's the accompanying beverages? Come on Glen!
Glen - the chicken is marinating as we speak. About how long did you smoke for at 275°? Imagine you went for a 165° internal? Cheers.
So at 8:18 what's that around the corner, a bake oven?
Glen can you tell us what, until it is cooked means and how long it took.
Looks good. What was the temp on the grill? I have the same Yoder.
He mentions the grill was at 275. I assume F.
I do it the easy way.Go to bulk barn and pick up the pre mixed spices.And after seeing this i`ll do it again.Lot easier.
Easier doesn’t always mean better… ;)
I have used other watered down and boiled marinade on buttered rice or pasta. Are there any recommendations for sides with this dish?
Make yourself some rice and peas plus some mango chutney...magic in your mouth.
I'm out in the yard smoking a rack of ribs. I'm going to have to try smoking chicken soon
Was it me or did your orange refuse to be juiced lol. Great recipe as always Glenn thx.
Does the term 'Jerk' mean the same in North America as it does here in Australia?
Yes and no. Jerk can mean an annoying, badly behaved person, but also is a Jamaican term for this style of seasoned meat, or can mean a sudden pulling motion. There is Beef Jerky which is dried, spiced meat, suitable for travel, too.
I made this today....it is good but I used two Scotch Bonnet peppers but honestly I couldn't detect much heat.....
A Blendtec blender? You forgot the magic incantation "Will it blend?" before you startet it! 😂😂
Just fyi onions aren’t listed in marinade description below vid
I love jerk seasoning. I think I know what I'm doing with the chicken in the freezer.
I thought Spatchcocked chicken stayed in one large piece. Do you cut it in half for ease or is the one piece thing not really a thing? No criticism, of course. Just curious since you've actually been through cooking school and know stuff.
He always does his spatchcock this way. Separates the dark from white meat so no overcooking.
I also use this method but for some reason never cook a whole chicken. I do the Thanksgiving turkey and its not as easy as this looks.
Never knew you had a smoker
Go back a year or so. Glen did a whole series of videos on smoking meats!
Don't breathe this!
I know you have to cater to all kinds, but eating chicken (finger food) with a knife and fork?🤨😁
Nice video. I brought back some jerk seasonning fro jamaica and it's great.
Nutmeg? *18th century intensifies*
you did not really like the yoder smoker. or does my memory fail me here?
It’s convenient and easy to use - but it doesn’t produce enough smoke.
Does the Yoder have a super smoke option? My Traegar does, and I find it to be sufficient, especially considering the ease of use. It can only be used sub 225(F, I'm US), which is where I start most of my cooks anyway.
And the pizza oven in the upper left corner???🤔🧐 Hmmmmmmmm....
… I would have been unable to keep myself from eating the skin…
Where's the Red Stripe beer?
Thanks, now I need to do a beer run! Haven't had a red stripe in years.
Red Stripe! The beer in the short, ugly bottle! When you hold a red stripe, you look beautiful!- I may be paraphrasing, but I'll never forget the spokesman's smile
It's always the limes that seem to be in the best citrus shape.
Is this worth trying if I don't own a smoker? And no, I'm not going to trigger my smoke alarm with smoking wood chips in my kitchen.
Baking in an oven will still give you a nice result. You could buy a bottle of liquid smoke and add that to the baste at the end. Or alternatively you could add some smoked paprika.
Buddy! You're grass is liable to catch fire, almost to the height of the smoker!
this aint the lawn care channel, glen has way too many important matters to take care of than mow the lawn 😂
Was wondering what happen to this guy. After the KFC thing I thought he gave up
the problem with anything smoked is that is just for very previledge people. First you have to have a patio, then you have to have the space for a smoker, then you have to have an smoker, an item that you use about 5% of the year. I guess that for 80% of people leaving in urban spaces this is not a luxury that is common. Specially in a place like TO.
improvise with a kettle type bbq, or any gas bbq with a cover
it still makes an awesome marinade for roast chicken. Try adding smoked paprika or liquid smoke if you really feel you want the smokiness.
@@bradmcmahon3156, which liquid smoke is closest to the pimento wood chips, or which wood?
Seems a shame to waist all that zest. I bet they would combine with cilantro and rice to make a nice side dish.
!ALGORITHM!
I hate RUclips posts reactions from one video to another
I have no clue what you’re talking about - what am I reacting to?
@@GlenAndFriendsCooking You did nothing. I was just frustrated that I typed out a long comment on a previous video and it posted it to this one because I was two seconds too late... but hey engagement so I just typed out my frustration rather than deleting the comment. Recipe looked really good btw.