Oohhh this is so good. The best barbecue! I used chicken legs and thighs, and marinated for about 30 hours. Also used mesquite chips that had soaked in water for lots of smoke.
I've eaten a fair amount of jerk in my time. I've had jerk from roadside jerk joints on the north shore of Jamaica and I've eaten a lot of it in Toronto's jerk joints. There are a lot of Jamaican restaurants in Toronto. So I have a really good idea of what jerk dishes ought to taste like. Unfortunately this recipe, while tasty on its own merits, just doesn't cut it as jerk seasoning; it's way too mild. On a positive note though, I used some of this recipe as a shrip dip which worked out just fine.
I'd never had jerk chicken before and I was pleasantly surprised with the flavour. We ran out of gas for the BBQ so I ended up having to bake the chicken in the oven and the taste was great. This will be a regular dish at our BBQ's from now on.
This is a very good marinade but is missing the key ingredient in a true Jamaican jerk. That ingredient is the Scotch Bonnet/Habenero pepper. While adding heat it adds fruitiness and flavor that a jalopeno can not add. You don't need to slice and chop if you don't like a lot of heat just pierce it with a fork while your cooking the sauce to add the flavor and heat. Taste the sauce as you go and remove It when the heat is right for you.
This was enjoyed by all at our house. We marinated it for 24 hours. Made for Name that Ingredient Tag.
This is so yummy. A lot of flavors from all the spices. The pork was in the marinade almost 48 hours. Thanks Gingerbear :) Made for Name that ingredient tag game
This marinade was incredible! We used the marinade with chicken and then used the chicken for a mojo broth fondue. I can't wait to experiment more with pork, grilling, roasts, smoker, etc.
This was delicious. I was only able to marinate the chicken for a few hours, but I'd love to try this again and have it working overnight. Baked these in the oven and it was great. Thanks!
Lovely, tasty marinade with complex flavours! Will add more heat and cut down on the sweetness a little the next time - and there will definitely be a next time! Thank you for sharing!