Jamaican Jerk-Style Barbecue Recipes

Over the years I have spent hours fiddling with Jamaican jerk rubs and sauces in my own kitchen, trying to duplicate the delectable offering I have enjoyed over the years. Here's Little David's Jerk Chicken and Grilled Salmon Jerk Style recipes

A few years ago during a stay in Negril, Jamaica, at the lovely Tree House Resort, I was reminded of the many jerk variations while peering over the shoulder of the chef there as he fired up the jerk pit. And just like my Uncle John, who would ban everybody from the kitchen when he was making his "secret" barbecue sauce, the Tree House chef wouldn't give me his exact recipe either, but he got me started with the basics.

Right away I learned that all jerk experts agree -- and not on much else -- that the marinade or rub must have four primary ingredients: the tiny berries Jamaicans call pimento (we call it allspice here in the States), scallions, thyme, and the hot, hot chili peppers known as Scotch Bonnet.

Scotch bonnets pack a lot of heat, similar in firepower to the habanero, which is popular in Latino markets and is also fine in jerk, too. If you can't stand the heat of very hot peppers, use jalapeno, manzana or poblano peppers, which aren't as fiery but still provide a bracing flavor

Once the basic ingredients are in hand, imagination comes into play. Try adding ground or grated fresh ginger, lots of crushed garlic, and spices such as cinnamon, paprika, nutmeg and cloves. You can also add a splash of vinegar, cane juice, rum or beer, or a squeeze of lemon or limejuice, as well as a dab of dark molasses, brown sugar or soy sauce, or a couple tablespoons of oil for a smooth texture.

The jerk sauce can be simmered for a few minutes to blend flavors, or you can simply whirl all the ingredients in a blender or food processor until smooth and start swabbing away. Similarly, while some jerk lovers marinate the chicken or meat for several hours or overnight, others do so for only 30 or so minutes or not at all.

Chicken and pork are the preferred meats for jerk, but I often brush a whole fish or a slab of salmon or wild Pacific trout with jerk sauce and grill in my kettle smoker.

"When I am cooking, I swab the chicken with the jerk sauce, put on the grill and turn and swab the chicken every five minutes or so. I cook the chicken for about 30 minutes or until it is done. Other people do jerk their way and I do my jerk my way: healthy, natural and full of flavor."

Little David's Jerk Chicken

    Prep Time: 45 minutes (Plus 4+ Hours to Marinade)

    Cook time: 50 minutes

    Yield: Serves 4

Little David's Jerk Chicken Ingredients

    3 to 3 1/2 pounds whole chicken

    1 teaspoon salt

    Little David's Jerk Sauce

      2 cups chopped scallions (8 or so), both white and green parts

      2 or 3 hot chilies, or to taste, minced

      3 to 4 cloves garlic, crushed

      1/3 cup tablespoons allspice berries, crushed, or ground allspice

      2 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried thyme leaves, crumbled

      2 to 3 tablespoons chopped fresh ginger, or 1 1/2 tablespoons ground ginger

      2 or 3 tablespoons paprika

      2 tablespoons ground cinnamon

      1 teaspoon ground nutmeg

      1 teaspoon salt

      1 to 2 teaspoons freshly ground black pepper

      1/2 cup water or beer or cider vinegar, or more if needed

    Oil for greasing grill or broiler pan

Little David's Jerk Chicken Recipe Instructions

    For Little David's Jerk Sauce

      Pour all of the above ingredients into a blender or food processor.

      Whirl on high speed or process until very smooth, adding a little more water or beer if needed to make a smooth juicy paste.

      If not ready to use, spoon the sauce into a jar and store in the refrigerator.

      Little David's Jerk sauce will keep for several months.

    Split the chicken lengthwise down the middle into two pieces. Trim away and discard excess fat and overlapping skin. Rinse the chicken with cold water and place in a colander to drain for about 30 minutes.

    Don't dry off the chicken. Sprinkle the chicken all over with the salt. (You can brush a little oil all over the chicken, if desired.)

    Place the chicken in a large glass bowl or casserole and pour over about 1/2 cup of the Jerk Sauce. Using your hands, rub the chicken all over with the marinade, including under the skin. (Wear disposable plastic gloves, if you have sensitive skin.)

    If desired, cover the container and marinate the chicken in the refrigerator for about 4 hours or overnight, rubbing briskly two or three times as it marinates to intensify flavor. When you are ready to fire up the grill, have on hand about 1 1/2 cups water-soaked wood chips or 2 or 3 fist-size wood chunks. I use a 22-inch kettle smoker, which fits perfectly on my patio.

    Build a cooking fire starting off with 40 to 50 briquettes or 3 pounds or so of lump charcoal. Remove the chicken from the refrigerator and let warm up for about 30 minutes -- no longer -- while the charcoal is heating up.

    The charcoal is ready for cooking when it turns grayish white, and you can hold your hand above the rack for 3 or 4 seconds. Then, spread out the charcoal a bit, but not all the way to the side of the kettle. Spoon 1/2 cup more of the jerk marinade into a bowl and thin with a little vinegar or water or beer to use or oil for swabbing, mixing well. Have available a brush and long handled tongs.

    Generously oil the grilling rack and place the chicken on the rack, skin side up, the two halves not touching. Set the rack of chicken in the kettle or on the grill.

    Grill the chicken uncovered for about 25 minutes, turning it over every 4 or 5 minutes and swabbing lightly with the marinade. Don't skimp on turning the chicken; if you do, the chicken will char and the skin will turn black. If the charcoal flares up, sprinkle or squirt with a little water.

    After 25 minutes of cooking, using the tongs, push the charcoal to the edge of the kettle or grill, forming a ring or sort. Top the charcoal with the water soaked wood chunks or chips. If more charcoal briquettes or lump charcoal are needed, add 8 to 10 briquettes or two or three cups of lump charcoal and push into the ring around the edge of the kettle.

    Cover the kettle with the lid and cook the chicken, turning over and swabbing every 5 minutes or so, for 20 to 25 minutes longer, or until the chicken is fully cooked and its juice runs clear when cut at the bone with a knife.

    When the chicken is done, transfer to a serving platter.

Grilled Salmon Jerk Style

This Grilled Salmon Jerk Style recipe is also delicious made with trout. The jerk sauce imparts a lovely burnished flavor to fish, and should be brushed on right before it is grilled -- the fish should not be marinated in the spicy sauce, which can "cook" seafood.

    Prep Time: 30 minutes

    Cook time: 13 minutes

    Yield: Makes 4 servings

Grilled Salmon Jerk Style Ingredients

    1 1/2 pound slab of salmon, wild or domestic, or Tasmanian ocean trout

    1 teaspoon salt

    1/2 cup jerk sauce garnish

    2 or 3 tablespoons olive or grapeseed oil

    8 to 10 thin lemon or lime slices

    Parsley or watercress for garnish

Grilled Salmon Jerk Style Recipe Instructions

    Brush or rub the salmon or trout all over with the salt and about half of the jerk sauce.

    Brush a grill pan or fish pan that is at least 13 by 9 inches with about half of the oil, saving the remaining oil. Scatter on about half of the lemon slices. Place the fish in the pan on top of the lemon or lime slices. Top with the remaining lemon or lime leaves and the remaining oil.

    Build a cooking fire using about 40 charcoal briquettes or about 2 1/2 pounds hardwood lump charcoal.

    Once the charcoal is ashy, spread out in single layer but keep briquettes touching so fire doesn't go out.

    Add a large handful of well-drained, water-soaked wood chips or a couple chunks of wood.

    Set the pan of salmon or trout on the cooking grill in the kettle. Cover the kettle, leaving the bottom and lid vents open.

    Grill the fish 6 to 8 minutes.

    Using large metal spatula and mitten, carefully turn the fish over. Brush the fish with the remaining jerk sauce.

    Cook the fish for 5 or so minutes longer or until done.

    To check for doneness, cut into fish with a sharp knife. It is done when flesh is no longer translucent but opaque and juicy. Don't overcook; the fish will continue to cook once off the heat.

    Transfer the fish to a warm serving platter and garnish with parsley or watercress.

    NOTE: If you grill fish often, you may want to buy a fish basket, a flat gadget designed for holding fish in place on the grill. A cast iron grill pan, rectangular in shape also works. In Jamaica, many chefs place the fish on a piece of oiled mesh that looks like a door screen and fire up.

Joyce White is a New York-based freelance writer and author of two cookbooks, "Soul Food: Recipes and Reflections from African-American Churches ," and "Brown Sugar: Soul Food Desserts from Family and Friends"

 

Subscribe to Receive our Gourmet Recipes


Jamaican Jerk-Style Barbecue - Little David's Jerk Chicken & Grilled Salmon Jerk Style Recipes

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Joyce White

 

 

 

Explore Easy-to-make Gourmet Recipes