Grilled Jerk Chicken
This post is all about how to make a Jamaican Jerk seasoning. It’s a spicy rub sauce traditionally used on pork and goat, which is then smoke grilled.
Here’s the recipe:
- 1 big bunch of green onions or a couple smaller bunches
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp salt
- Juice of 1 lime
- 1/2 tsp dried thyme, or 1 Tbls fresh thyme
- 1 tbsp allspice
- 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
- 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
- 3 cloves of garlic
- 1/2 a small onion
- 2-3 tbsp of brown sugar
This sauce if you make it right will taste pretty salty. Don’t worry though, it won’t make the meat salty. It will taste awesome when you’re done with it!
It’s gonna brine the meat while it marinates. After it’s done marinating, throw some woodchips in your webber grill, grill up the meat and you’re good. I like this recipe best with a good chicken breast.
If you’re not sure how to smoke or smoke-grill on your charcoal grill, I will be covering that in an upcoming post.
