Roblé’s Jerk Chicken
This is a very approachable and easy way of making jerk chicken using a pre made jerk marinade. I make my own but that’s a whole other exercise so with this I’ll make it easy for you. My favorite brand of ready to use jerk marinade is by a company called Walker’s Wood. I recommend using the mild as opposed to the hot because when you’re using the wild you have the freedom to adjust the heat using cayenne powder or the more traditional scotch bonnet pepper which you can purée it into the marinade using a blender. I find the “hot” to be too hot for most people. But if you like it really spicy go ahead and try to hot. The link to purchase on Amazon is below. Here is the marination method:
1. Place your cleaned chicken pieces in to an amply sized Ziploc bag.
2. Add enough of the jerk seasoning to generously coat all of the chicken
3. Add about 1 teaspoon of vegetable oil per piece of chicken.
4. Push all of the air out of the Ziploc bag and seal it up.
5. Use your hands to mix the chicken marinade and oil together. Act like you’re massaging the bag LOL 😂.
6. Let the chicken marinade for a minimum of four hours. In a perfect world you’d let it marinate overnight.
7. Using a colander or strainer in your sink pour the chicken to marinate out of the bag and straight off the excess marinate and oil.
8. Line up your chicken by cut. Meaning keep your legs together, your wings together, your thighs together etc.
9. Set your Weber Smoke Fire grill or whatever grill you have to 400°. If you’re using a charcoal grill make sure you have a hot side and a not so hot side.
10. On the Weber Smoke Fire, brown all of your chicken on both sides. As individual pieces of chicken are nicely browned, move them to the upper level so they don’t burn. Once all of your chicken is nicely browned, turn the temperature down to 225° and activate Smoke Boost mode. Cook the chicken to 165 minimum to 200° maximum internal temperature. At this point your chicken is done and ready to serve. If using a gas grill you could use this same approach but you won’t get that smoke flavor which is essential to authentic jerk chicken. If using a charcoal grill, the trick is to see her on the hot side of your grill and once everything is browned make sure your temperature is between 275 and 300°. Come to the same temperature as indicated above and you’re good to go.
Walkerswood Mild Traditional Jamaican Jerk Seasoning (Set of 2)
https://www.amazon.com/dp/B0184B2CJS/ref=cm_sw_r_cp_api_glt_fabc_5GNRJNH1CTB0BD0CHAG4