Best 2 Smokey Joes Negril Beach Jamaican Jerk Chicken Recipes
Get ready for a tantalizing gastronomic adventure as we explore the art of creating Smokey Joe's Negril Beach Jamaican Jerk Chicken. This iconic dish, originating from the vibrant island of Jamaica, promises an explosion of flavors that will transport your taste buds to the sun-kissed shores of the Caribbean. Embark on a culinary journey as we unveil the secrets behind this succulent and aromatic chicken dish, tantalizing your senses with each step. From selecting the perfect ingredients to mastering the art of jerk seasoning, let's uncover the secrets to crafting an unforgettable Jamaican Jerk Chicken that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKEY JOE'S NEGRIL BEACH JAMAICAN JERK CHICKEN
This can also be adapted for pork, seafood or even tofu. For the best flavor, try using whole allspice berries and black peppercorns and crush them with the bottom of a heavy pot or in a coffee mill before adding to the food processor.
Provided by JackieOhNo
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients except oil and chicken in a blender or food processor. With the processor running, slowly add a thin stream of oil until the mixture becomes thick. Save 1/2 cup of the marinade for drizzling over chicken during cooking.
- Place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
- Prepare the grill.
- Remove chicken from marinade, discard marinade. Place chicken on the grill, searing the first side (about 3-5 minutes). Turn, drizzle with reserved marinade, and sear the other side. Move chicken to an area of indirect heat (such as the grate above the grill or off to the side) and cook until it reaches an internal temperature of 165 degrees. Use a grill pan on the stovetop, if preferred.
JERK CHICKEN
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
- Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
- Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- For the best jerk flavor, use a combination of Scotch bonnet peppers, allspice, thyme, scallions, and ginger in your marinade.
- Be generous with the marinade and let the chicken soak for at least 4 hours, or overnight.
- If you don't have a grill, you can cook the chicken in a skillet over medium heat.
- Serve the jerk chicken with rice and beans, or your favorite sides.
- For a more authentic Jamaican experience, enjoy your jerk chicken with a Red Stripe beer.
Conclusion:
Smokey Joe's Negril Beach Jamaican Jerk Chicken is a delicious and flavorful dish that is perfect for a summer cookout or party. The jerk marinade gives the chicken a unique and smoky flavor that is sure to please everyone. With its easy-to-follow recipe and delicious results, this dish is a must-try for any Jamaican food lover.
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