Don’t be afraid of the name. This is way simple to do.
Start with a whole chicken on a cutting board. You don’t need to rinse it yet unless it is really nasty- because you will rinse it later.
Flip it over and get out your kitchen shears.
Using the shears, cut along the backbone, beginning at one side of the tail.
Cut all the way through to the neck
Cut along the backbone again, just on the other side.
Remove the backbone, and save it in your freezer until you have enough bones to make chicken stock.
Flip the chicken back over and spread it open like a cookbook.
Use the palm of your hand to press down on the breastbone until it flattens.
When finished, your chicken should be able to lie perfectly flat.
Now that’s out of the way, let’s get grilling!
Allow yourself about 20 minutes of lead time to prepare your jerk sauce, and also your jerk mop/baste.
Yeah, I use Splenda, not because I love unnatural things but because I am a diabetic.
If you can, knock yourself out and use sugar.
I would recommend brown sugar, palm sugar or jaggery for the sauce recipe.
But use whatever you are comfortable with, even if it is something like agave nectar.
Jamaican Jerk Sauce
Jamaican Jerk Sauce
- 1 cup tomato sauce
- 3 tablespoons soy sauce
- 2 tablespoons Pickapeppa sauce
- 2 tablespoons molasses
- 2 tablespoons cider vinegar
- 1/2 cup brown sugar (or Splenda brown sugar, If you like a sweet sauce increase to 3/4 cup)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground ginger
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons ground allspice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon habanero pepper sauce (use 1 tsp. for less spicy)
- 1 tablespoon liquid smoke
- Whisk together in a saucepan and simmer for 20-30 minutes or until thick.
Prep Time: 5
Cook Time: 20
Yield: About 1-1/4 cups
from the kitchen of palatablepastime.com
Apply the mop/baste to meats and vegetables while grilling. A few minutes before removing food from the grill, apply a finishing sauce, like the sauce above. I don’t recommend using sauce from start to finish, because the sugars in it will burn, especially on meat, which has a long cook time over indirect heat.
- 1/2 cup cider vinegar
- 1/4 cup beer (Red Stripe beer or lager beer)
- 2 tablespoon fresh lime juice
- 2 tablespoon olive oil
- 1 teaspoon habanero hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon all-purpose seasoning
- 1/8 teaspoon ground allspice
- Whisk together and use as a baste or mopping sauce when preparing jerk meats on the grill.
From the kitchen of palatablepastime.com
Notes on Grilling the Chicken and Vegetables:
Chicken is cooked using an indirect grilling method, where the wood chunks are placed to one side.
You can put a drip pan directly beneath the chicken for easy clean-up.
You can smoke wood chips and wrap in foil with holes punched or use a wood chip smoking box for added smoke flavor. I did not use chips on this recipe.
Cook until the internal temperature on the thickest part of the thigh reaches 165F. using an instant read thermometer. If you don’t have one, buy one. They are cheap and nobody likes bloody chicken you thought was done.
For the vegetables split the ripe plantain and cook it skin side down until the edges start to curl and it softens. Finish flesh side down just long enough to caramelize it. The corn is shucked and cooked with the mop until tender, turning occasionally. Baby zukes the same way- you just don’t have to shuck those, of course. I dabbed the corn with a bit of jerk sauce when it was done and let it cook a moment to set, although my sauces are generally thick and ready to use, unlike that crap in the bottle.
Want to try something else?
Use this sauce to dip your hot wings in. Ah-may-zing!
You might also like:
Fig Glazed Bacon-Wrapped Grilled Pork Tenderloin
Brined Mesquite Grilled Turkey Breast
German Sauerkraut Roll
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