Malcom Reed is back, and just in time for your tailgate this weekend! Here is his take on jerk chicken. Malcom marinates his chicken in a jerk chicken marinade overnight, then grills the chicken on a Weber kettle grill with dual-zone cooking for searing / slow cooking the bird.
He tops is off with a glaze made from a ‘secret’ recipe. But he’s sharing with you … SCORE!
Jerk Chicken Marinade
When preparing jerk chicken, it’s all about the marinade.
- 3-4 green onions (diced)
- 1-2 scotch bonnet pepper (depending on how hot you like it)
- ¼ cup fresh lime juice (about 3 limes)
- 2T soy sauce
- 3T olive oil
- 2T salt
- 1T brown sugar
- 2t cracked black pepper
- 1 Heaping Tablespoon Jerk Seasoning
- Place the cut-up chicken in a gallon size ziplock bag and pour the marinade over the chicken.
- Remove the air, mix the bag around to make sure all the pieces are covered.
- Place it in a shallow dish and refrigerate overnight (or for at least 4 hours). Reed also likes to mix the bag around every couple of hours to make sure it’s all getting marinated evenly.
For the glaze, here’s what you’ll need:
- 3-4 scallions sliced thin
- 3 cloves of garlic chopped
- 1 scotch bonnet pepper finely chopped – once again I stress safety with these peppers
- 1T fresh thyme minced
- 1T Jamaican Jerk seasoning
- 2 limes juiced
- ½ cup ketchup
- ½ cup pineapple juice
Place all ingredients in a food processor and pulse it a few times … chunkier the better.
*Malcom Reed has a blog, y’all! Go visit http://howtobbqright.com/
Originally posted 2013-08-28 21:48:19.