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Jerk Chicken Facts

The Best Wood Chip for Jerk Chicken

Chicken is delicate meat yet you can turn it into various recipes. You can pan roast it, cook it in the oven, braise it, and grill it to create an awesome meal.

However, one of the tastiest ways to have nicely cooked jerk chicken for your backyard parties is to smoke a whole chicken. 

The procedure is a little involved and you certainly need to understand a few important points before you begin getting really good at it. Jerk chicken can stand up well to strong, robust flavors while still maintaining its own natural flavor.

To obtain the best results from making an authentic jerk chicken, the first thing you need to get right is your type of wood. With the proper wood, the cooking temperature, and the best cook-time, your jerk chicken can come out of your smoker juicy, flavorful, and enhanced with the flavor of wood smoke. 

The process begins with pieces of chicken that are infused overnight in a densely seasoned marinade flavored with fiery Scotch bonnet peppers and allspice.

You’ll also need long, thick stalks of fresh pimento wood that are absorbed and placed in a parallel pattern above a charcoal fire. Finally, the marinated chicken is placed directly on top of the greenwood and encased up with a metal lid.

It ends up cooking via a mixture of smoking and steaming. The vapors coming off the pimento wood keep flavorful compounds on its surface before it starts to smolder slightly, adding a layer of smokiness. Not only that, but it draws flavorful oils from the wood through its direct contact during the process.

The whole procedure takes over an hour from start to finish.

Now, let’s take a look at some of the wood chips you can use for creating your jerk chicken.

Hickory

Hickory is probably the all-time favorite when it comes to smoking various kinds of meat. It possesses a strong, robust natural flavor that is savory and resembles bacon.

While it depicts the signature taste of Southern BBQ when smoking red meat, you can achieve excellent results by joining hickory with chicken.

Some people believe that the hickory is the best wood for smoking chicken wings as it compliments most of the chicken wing seasonings. Unlike other common choices, like oak or mesquite, hickory is less likely to overcome the natural flavor of the chicken or interject unpleasant components to the taste. When applied correctly, it can help produce layers of complex flavors over the natural flavor contour of the chicken and make a self-sufficient chicken dish your friends can enjoy.

For beginners, it is prescribed to start off with smaller amounts and slowly arrive at the appropriate balance of temperature and cooking time. You have to begin somewhere!

Apple

Fruitwoods are very popular when it gets to smoking chicken. These possess mild, sweet, fruity flavors that do not flood the natural flavors of the chicken while adding the appropriate mild smokiness and sweetness that can really make the bird-rich.

Applewood is a famous example of this. It is a lot more genial than most other fruitwoods and can be the ideal foil for your whole chicken or jointed chicken pieces. The refined nature of the smoke flavor also presents itself perfectly to applying a marinade or dry rub for your chicken and finishing it with a rich glaze or sauce.

Since the flavor is mild, this is also an excellent alternative for BBQ beginners.

Maple

Maple is frequently paired with pork cuts. It can also obtain excellent results for smoking chicken. The key here is the rich, sweet kick that can penetrate your chicken and the right golden color that can make your bird ready for elevated presentation.

If you are intending to pair your chicken with sweet sauces and sides, smoking with maple can be a great choice.

Maple is also quite lenient when it gets to temperature and cooking times. However, since the flavor is more powerful than something like an apple, you need to be a little cautious.

Cherry

Smoking with cherry wood can be an excellent way to cook your chicken, particularly if you are looking for that excellent balance between great taste, a powerful aroma, and a pleasing aesthetic finish. Cherry wood presents a lovely dark red finish to your chicken making it spontaneously ready for presentation.

The flavor is evocative of the fruit itself—deep, rich, and luxuriously sweet while being very mild. So, it surely won’t overpower the chicken.

If you are intending to smoke your chicken over cherry wood, it can be a remarkable idea to brine it thoroughly first, making it ready to absorb and assimilate all that smoke for the best results.

Pecan

If you want a strong, assertive flavor profile that can flawlessly complement the true flavor of the chicken, look no further than pecan wood. Pecan wood presents a unique savory, nutty flavor to the meat that can be the excellent foil for chicken.

Pecan is also an excellent way to start your journey towards producing your own signature flavor. You can combine one or more fruitwoods with a pecan to produce a unique, layered flavor profile that you can call your own.

How to Choose the Right Type of Wood

Smoking meat is an enjoyable activity that can supplement a lot of great flavors to achieve the most out of your meat. It can be viewed as an art form and science all coiled into one tasty gourmet meal.

Obtaining the best wood for smoking creates a difference in the smells, tastes, and flavors of your meat. Different wood gives different outcomes and attaining the right match for you and your tastes is necessary. Knowing the correct type of wood for smoking and understanding how that will influence the burn and smokiness of your meat is crucial.

It is all fun and games until what you craved, turns out to be the exact opposite of what you achieve. Hopefully, these insights will help you determine what types of wood offer distinct values.

Pellets, Chips, Chunks, or Logs 

There are 4 main varieties of wood shapes. These different shapes offer lots of variety in your smoking activity. 

The first variety we will delve deeper into is pellets. Pellet wood is available in an assortment of different kinds and qualities and is quick to light and smoke. In terms of their shape, they seem small, almost like dog food. They are in the form of tiny cylindrical pellets that can smoke instantly and are convenient to handle.

Pellets need pellet smokers, which are particular to taking care of how pellets burn.

The second variety is the chips. Chips are much thicker than pellets and present around ¼ inch thick to about 1-inch-thick in width and length. This indicates they are more square rather than round compared to the pellets. Chips are easy to find and store and much like the pellets, they generate heat quickly.

Chunks are the third variety of wood. Averaging to about the size of a fist, chunks can be applied in smaller offset smokers, water smokers as well as gas grills and charcoal grills. Chunks are comparable to chips and pellets, where they can provide smoke quickly and don’t need long burn times.

Lastly, the biggest one of them all is the logs. Many of you are probably accustomed to logs in a fire pit and sitting around them. Well, they can be utilized for smoking too. However, logs are most compatible with bigger commercial settings when attempting to smoke mass amounts of meat at once. Logs are the largest smoking wood of them all averaging anywhere from 12 to 18 inches.

Cherry, Apple, Hickory, Maple, or Oak 

These aromas accompany several of the different shapes we talked about above. The wood applied for smoking has a flavor that transpires from the wood onto the meat.

Deciding on a specific type of “flavor” is necessary for your desired smoking outcome.

Cherry gives a hint of sweetness with buzzes of wild fruit flavoring. Cherry pairs excellently with poultry; like chicken and duck, as well as pork. 

Apple has a more profound flavor than cherry. It gives a thicker flavor with a hint of sweetness to it. This pairs favorably with beef, chicken, pork, and duck.

Hickory compliments a variety of meats and poultry, as well as cheese. This aroma gives deep pungent flavors with hints of meatiness to it in the character itself. You can also use hickory with your homemade smoked mac and cheese.

Maple is mild and gives a dash of sweet aroma. It pairs perfectly with poultry. Cheeses make an awesome duo with maple as well.

Oak is similar to hickory, and gives the palate a more robust genuine smoky flavor but isn’t quite as pungent as hickory. It is a flavor that mingles flawlessly with many different varieties of other flavors and can improve them for a more elaborate taste. You can also use oak with your smoked brisket.

Besides, out of these five main flavors, there are surely several more out there. They get even more exciting the more you pair together. Understanding which type of flavor suits your meat and which flavors combine well together can help you smoke the ultimate creation.

The Best Wood Chip for Jerk Chicken

Jerk chicken is probably the very well-known Jamaican dish to have been exported from the island. Moist parts of poultry that are full of soaked-up marinated flavor, with burnished skin and crispy, darkened parts of meat courtesy of the grill the bird is cooked on.

But if you’ve never had the opportunity to visit the small nation that jerk chicken hails from, then you’ve never genuinely had the authentic dish. That’s because the wood from the pimento tree, which is local to the Caribbean, provides another very great jerk chicken ingredient. These are allspice berries that you can add to your marinade.

There’s also sweetwood, the Jamaican title for the laurel tree.

In Jamaica, the wood of these trees is necessary to the jerk process. To prepare the chicken (or the pork), it all begins with the wood. It comes in the form of charcoal, placed under huge metal grates, and constantly stoked to stay roaring hot.

Then, big pieces of pimento wood or allspice wood are placed on top of the grates. The meat is set directly on top of the greenwood, then closed with big sheets of metal.

As the chicken cooks, it consumes oils straight from the surface of the wood and also gets tinged with the fragrant steam and smoke created by the greenwood and the charcoal underneath. Once the chicken is heated it’s lifted from the grill, shredded from the bone, and chopped up

Take note that it takes about two hours per side for a butterflied chicken. And it is best served with fiery-hot Scotch bonnet sauce.

Pimento Wood Chips are used to smoke jerk chicken, fish, pork, or shrimp during grilling. The pimento chips can be set in a smoker, smoker box, or you can even create a tinfoil pouch and punch small holes in it to form a smoking station for your foods.

During the first steps of the cooking or grilling method, it is essential to cook the meats with smoke and this can easily be done with the pimento wood chips. If you have never had authentic Jamaican Jerk before this is a feast that will leave your friends and family pleading with you to make it over and over again.

Pimento wood is what provides true jerk BBQ its unparalleled flavor. Pimento wood is the actual wood that Jamaicans apply to jerk chicken. The pimento wood tree also provides us pimento berries, which is also known as allspice, pimento wood for smoking, sticks to create a grill, and leaves to add extra smoky aroma to jerk cooking.

Jerk captures its flavor from pimento wood. The chicken grills on a row of wet pimento leaves and sticks. The smoking wood cooks the meat, to the bone, with a strong flavor. Aromatic with deep citrus and smoky tones, the wood creates all the difference in the world.

Substitutes for Pimento Wood

Allspice is one of Jamaica’s trademark flavors. It is a homegrown spice that’s broadly used in jerk seasoning and other traditional dishes.

Interestingly, the allspice tree, also known as pimento wood, is also an essential flavoring ingredient.

Jamaican chefs cut the wood into chips and spread moistened pieces over the charcoal in their grill. The chips present a distinct flavor to authentic Jamaican jerked meats, one that has no primary substitute.

Necessity of Substitution

Most of the world’s allspice trees originate in Jamaica, though several other Caribbean countries have decent plots.

As stated by the researchers at the University of the West Indies, attempts to grow allspice trees on other continents failed due to low potency. That geographic scarcity, combined with the trees’ high market value, means the wood is in short supply outside of its homeland.

If you reside in an area with a large Caribbean community you might see it in ethnic shops. Otherwise, you’ll be required to improvise.

Fruit Wood Chips

The best alternatives to pimento wood are frequently fruit woods, which are similarly light but pungent. Applewood chips are an easy substitute. They’re affordable and readily obtainable in most parts of the country.

Feel free to explore with other fruitwood chips, to discover if there’s an option that works exceptionally well with your personal jerk seasoning. Pear, peach, cherry, and other fruit woods all give subtle, savory flavors.

Pecan Wood Chips

Pecan chips also make an excellent option, when pimento wood isn’t available.

Pecan serves to be somewhat more expensive than fruit woods since it also grows in a restricted geographic range like the pimento wood. If you reside in the South, you might have the indulgence of reaping pecan wood from your own backyard or local groves. But pecan chips are also available everywhere through barbecue-oriented retailers.

Pecan supplements a slightly nuttier flavor than most fruitwoods, carrying the brighter tones in your jerk seasoning.

Other Hardwoods

If you don’t have pecan or fruit woods, try to look for chips of mellow-flavored woods like alder or birch.

Some of the most traditional woods for smoking, including hickory, oak, and mesquite, are far too sour to use with jerk chicken or other authentic recipes. They’ll overwhelm the spicy flavors, even when combined with less potent woods.

Rather than apply these heavyweights, skip the wood chips completely. Your dish will taste much better with sheer charcoal smoking than with any of these added.

Final Thoughts

If you are trying to smoke a whole chicken or chicken cuts, applying one or more of the woods mentioned above, the effects will be impressive. The trick is to keep in mind that chicken cooks quite fast. So, find the balance between your temperature and cooking time to prevent the meat from getting dry. This can result in a deliciously smoky and tasty chicken that remains moist and juicy.

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Jerk Chicken Facts

Jerk Chicken Origin

In 2018, jerk-style food became the center of a media furor.

The technique of cooking uses a different marinade of herbs and spices that is native to Jamaica. However, it was stuck in the center of a heated debate in August 2018 after Jamie Oliver was accused of cultural appropriation for starting a line of “jerk rice” products. The products are said to eliminate some of the jerk’s essential ingredients, such as allspice and scotch bonnet peppers.

According to Labour MP Dawn Butler, the British chef’s branding was “not okay” which drove her to question whether Oliver even understood what “jerk” flavoring was.

“It’s not just a word you set before you sell your products in the market,” she wrote on Twitter. “Your jerk rice is not OK. This appropriation from Jamaica needs to stop.”

Creator of the Reggae Reggae jerk sauce, Jamaica-born chef Levi Roots, has called in about the dispute, explaining Oliver’s choice of branding as “a mistake”.

So what actually is a jerk and how do you execute it in its most ubiquitous kind: Chicken?

Etymology

The term jerk is said to originate from charqui, a Spanish word of Quechua origin for jerked or dried meat, which finally became the word jerky in English.

Jerk also originated from the movement of “jerking”, a process of poking the meat so the flavor can incorporate quickly.

The term jerk spice (also generally known as Jamaican jerk spice) refers to a spice rub. It is a wet marinade and also a cooking method. Jerk cooking has acquired a global following, most prominently in the United States, Canada, and Western Europe’s cosmopolitan urban centers.

History

As distinguished Jamaican literary scholar, Carolyn Cooper, explains, jerk is “one of the surviving legacies of the union of African and Taíno cultures in Jamaica.”

The Taíno, an Arawak people, were members of the Caribbean’s Indigenous community. They were the earliest people to name the island Xaymaca, meaning “land of wood and water.” They are also the first who came into contact with Europeans. This is when Columbus reached the island in 1494.

Spanish colonizers formally came 15 years later, but their settlement was inadequate and nearly underfunded as opposed to other Caribbean colonies. The Spanish did however begin enslaved labor to the island, which served essentially as a trading post.

The conflict between England and Spain reached the coasts of Jamaica in the middle of the 17th century, leading to a British attack. And then the Spanish fled the island for their more established settlement in Cuba. Those who had been enslaved retreated to the island’s mountains and became known as the Maroons—originated from the Spanish word cimarrones, meaning mountaineers.

But by the time the Maroons met the island’s first inhabitants, who had also lived in the difficult-to-traverse ranges, 90% of the Taíno people had become extinct. The British, meanwhile, quickly increased their presence in Jamaica, exporting enslaved labor from Africa that would become the engine of the booming sugar trade.

Over the years, the Maroons would increase in population as enslaved people would flee the plantations for the mountains.

As Cooper pointed out, “Archaeological proof stated that Maroons who refused enslavement and demanded freedom in the island’s mountainous depths settled among with the Indigenous people who endured the trauma of ‘discovery.’” They shared culinary cultures, and among those traditions was a “jerk”.

“The Maroons formed alliances with the Indigenous people who showed them how to cure meats with available spices and leaves and formed an underground cooking method to avoid their enemies,” says Gariel Ferguson, an acclaimed Chef. “The addition of the preservation of meat marks the gift of strategy and planning.”

To sustain themselves in the face of difficulty, the Maroons had to hunt, prepare, preserve, transport, nourish and support while always on the move for decades. Ferguson establishes it best: “Jerk is freedom demonstrated in food.”

Preparation

Jerk, as a stand-alone word, refers to how meat is seasoned, smoked, and grilled. Whereas a traditional jerk seasoning recipe incorporates bird peppers, pimento, and pepper elder, jerk recipes nowadays include Scotch bonnet peppers, scallions, garlic, ginger, pimento, thyme, and cinnamon.

Like barbecue from the American South, jerk today is a portion from the period of slavery when Maroons would convert tough cuts of meat into tender, delicious dishes.

According to Ferguson, who partook in the inaugural edition of the James Beard Foundation’s “Savoring Jamaica” festival, escapees traditionally hunted wild boar. They season the meat with pimento (allspice berries), salt, and bird peppers (a variety of chilies in the same family as cayenne) before wrapping it in pepper elder leaves. The last step is roasting the wild boar meat over dying embers in an underground smokeless pit.

The cooking method of jerking, as well as the results it delivers, has evolved from using pit fires to old oil barrel shares as the containing vessel of choice. Around the 1960s, Caribbean entrepreneurs trying to recreate the smoked pit quality by an easier, more portable way came up with an answer to cut oil barrels lengthwise and attach joints, drilling some ventilation holes for the smoke.

These barrels are fired with charcoal, which improves the spicy, smoky punch. 

Alternatively, when these cooking techniques are unavailable, other methods of meat smoking, including wood-burning furnaces, can be used to jerk meat. However, oil barrels are presumably one of the most famous cooking methods for making jerk in Jamaica.

Most jerk in Jamaica is no longer prepared traditionally and is grilled over hardwood charcoal in a steel drum “jerk pan.”Street-side “jerk stands” or “jerk centers” are commonly located in Jamaica and the nearby Cayman Islands, as well as throughout the Caribbean diaspora and beyond.

Jerked meat, normally chicken or pork, can be obtained along with deep-fried cassava bammy (flatbread, usually with fish), Jamaican fried dumplings (known as “Johnnycake” or “journey cakes”), hard dough bread, and festival, a variety of sweet-flavored fried dumplings made with sugar and served as aside.

The smokeless pit’s significance derives from the fact that the Maroons, who sought refuge in Cockpit Country—the mountain range surrounding the plantations where they’d beforehand been enslaved—had to support themselves without revealing their locations. If they cooked over an open fire, the smoke would reveal them.

The Modern Jerk

Jerk today has evolved from portable, shelf-stable food like beef jerky into a culinary mainstay. It, too, has progressed from a celebratory meal to a member of everyday dining.

Jerk is on the lists of school cafeterias and office canteens. Everywhere the island, “jerk centers” (restaurants devoted to jerk cuisine), jerk pan men (male cooks who operate roadside jerk stands using transformed metal oil drums as smokers/grills), and women-operated cookshops that have jerk Fridays, are prolific.

Wherever Jamaicans move, they always bring jerks with them—some even end up opening their own Jamaican restaurants. The major Jamaican diaspora areas of New York City, Toronto, London, and Miami have always had energetic Jamaican and Caribbean restaurants. Jamaican patties are also served in the cafeterias of some Toronto school areas.

But in the last decade, companies have seemingly hopped on the “Brand Jamaica” train, with ill-fated ideas like Jamie Oliver’s rice packet.

Jamaicans don’t necessarily have a problem with others displaying affection for their culture. After all, they let the American cast of Cool Runnings get away with their horrifying Jamaican accents. But they do take issue with whitewashing a vital part of their culture and marketing it as authentic.

If global brands announced their products “Jamaican-style,” “Caribbean-style” or just “our take on Jamaican jerk,” instead of just jerk, many debates over the past several years could have been bypassed.

“Some people only concentrate on the intention of a jerk as a title which ends up losing its actual price of providing an excellent, genuine quality,” Ferguson stated.

Cooper resounds this view, noting, “Products like Campbell’s … Jammin’ Jerk Chicken With Rice and Beans soup are likely to be recognized with disdain by Jamaicans who know that real jerk food cannot be simply packaged for mass consumption. [They are] often watered downmissing the pungency of the pimento berries and Scotch bonnet pepper that are vital ingredients of the fiery seasoning.”

Craig Wong, a Michelin-trained Jamaican-Chinese chef, says he loves seeing the public’s growing receptiveness to Jamaican cuisine. So much so that it owns the famous Toronto restaurant Patois (named after one of the dialects spoken in Jamaica). Later, he opened Dubai’s first Jamaican restaurant, Ting Irie.

However,  he’s transparent about where he holds regarding its appropriation.

“The way I search for new types of cuisines is by seeking not only the dish for revelation but by examining the foodways and welcoming everything the experts has to say about that cuisine as well.”

As Cooper states, jerk seasoning, “like reggae music, … has become a global Jamaican trademark.”

Each year, Grace Foods, the island’s biggest manufacturer and exporter of Jamaican food merchandise, sells near to three million jars of jerk seasoning (paste) worldwide.

As stated by Jamaica’s official culinary authorities, for a recipe to be labeled as a “genuine jerk,” the meat must be cooked by smoking it over a plank of pimento wood. Fortunately, a handful of online sellers with links to the island ship pimento wood chips to the United States.

Jerk, which is primarily chicken, is an element of Jamaican Christmas dinner along with roast beef, curried goat, oxtails, ham, and Jamaican Christmas cake (a translation of English plum pudding).

Two varieties of jerk seasoning—power and paste—are available commercially in mild and spicy categories. Jerk paste works as a marinade, enabling the flavors that intensify during smoking, to penetrate the meat right to the bone. Take warning: If you have an allergy to spice, even the mild flavor will make you feel a burning sensation that lingers.

All dishes must be celebratory, and jerk has always been the powerful and fragrant dish on every Jamaican table. Though not traditionally modified into a jerk, turkey and ham are great means to explore Jamaica’s flavors over the holidays.

How is Jerk Chicken Different from BBQ Chicken?

The main distinction between jerk chicken and regular BBQ chicken is the seasoning.

As described by Delroy Dixon, founder and chef at Caribbean eatery Rhythm Kitchen, “Whilst BBQ tends to be sweet and smoky, jerk seasoning fuses savory and sour flavors supported by a spicy peppery kick from the scotch bonnet peppers”.

How to Make a Perfect Jerk Chicken?

To make jerk chicken, you’ll need about two to three tablespoons of seasoning paste per pound of meat. Rub the seasoning into the meat and let it rest overnight. Then, smoke it, ideally in a smoker.

If you don’t own one, here’s how to transform your oven into a makeshift smoker:

  1. Place a cast-iron skillet or metal baking tray that’s at least an inch deep with aluminum foil.
  2. Coat with pimento wood chips and light on fire.
  3. Once the flames die down, put the tray or skillet on the bottom shelf of a preheated oven under the turkey or ham.

A 12-pound turkey will take approximately six-and-a-half hours in a regular smoker set at 240 degrees Fahrenheit. A leg of ham, meanwhile, needs approximately one-and-a-half hours per pound at 225 degrees.

Several grocery store chains across the U.S. carry ready-to-use jerk seasoning paste from producers like Grace. But if you’re up to the task of creating a homemade version, here’s a Jamaican-approved recipe:

Ingredients

  • 6 medium-sized Scotch bonnet peppers (can replace with habaneros but not jalapeños)
  • 1 yellow onion
  • 1/2 cup minced scallions
  • 6 cloves of garlic
  • 1/8 cup white vinegar
  • 1/8 cup fresh lime juice
  • 2 tablespoons oil (vegetable, olive, or canola)
  • 3 tablespoons minced ginger
  • 2 tablespoons brown sugar
  • 2 teaspoons salt (ignore if using on ham)
  • 1 tablespoon crushed black pepper
  • 1 tablespoon pimento berries (or 1½ teaspoons allspice)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 sprig of fresh thyme

Method

Put ingredients in a blender and pulse until the mixture turns into a smooth paste. The marinade can last up to six months inside the refrigerator.

Final Thoughts

The vast majority of historians concur that the Arawak Indians resided in Jamaica more than 2500 years ago. They used a method for smoking and drying meat in the sun, and they would sometimes cook it over a slow fire.

These were methods that were common in Peru, and they could take the dried beef on lengthier journeys, and that is what makes up modern jerk cooking today.

You have only to go on vacation to discover that all across Jamaica, there are jerk huts. You can distinguish these huts based on the lovely aroma coming from them. Often, these are sheds and the dining takes place outside.

If you decide to have your holiday in Negril, you will find this is very common. If you do choose to have it in Jamaica, check out the jerk food in Negril.

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Jerk Chicken Facts

Is Jamaican jerk chicken spicy?

It is spicy, but only to the point where it infuses your mouth and tastebuds with flavours if it is cooked correctly.

If it is cooked in a way where it burns your mouth, it’s not been seasoned or cooked correctly.

Instead, the spiciness of the jerk marinade should trigger an emotional experiences as you are discovering the different flavours that you are eating with the chicken.

Additionally, jerk chicken is usually served with other sides like rice, yam, sweet potato, and dumplings which reduce the spiciness by combining the flavours with the side dish that you are eating.

If you do find that the jerk chicken that you are eating is too spicy, add water to it or reduce the amount of jerk that you add to the mix before cooking it.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

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Jerk Chicken Facts

Is Jamaican jerk chicken supposed to be dry?

No. If it is dry, it hasn’t been cooked correctly.

Jamaican jerk chicken is supposed to be flavoursome and full of juices that’s so succulent it melts in your mouth.

If it is cooked very well, the meat should fall off the bone.

How do you avoid having the jerk chicken meat go dry?

Slow cook the meat.

Cook with good quality meat.

Turn the meat regularly if cooking it on a barbecue.

Wrap the meat if cooking it in the oven.

Cook with a lid if simmering in a pan.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Categories
Jerk Chicken Facts

What does jerk chicken taste like?

The first thing that should come to mind when you are eating jerk chicken is flavour.

The different flavours should be swirling around your mouth and your taste buds. Depending on how the jerk chicken is cooked, you should taste the following flavours.

  • Saltiness
  • Hint of sweetness
  • Peppers and spice
  • A hot sensation (not a taste, but a tasting experience)
  • A mixture of vegetable flavours
  • Chicken flavour (from the actual chicken)

If you have barbecued jerk chicken, you should have the smoky flavour as well.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Categories
Jerk Chicken Facts

Is jerk chicken high in cholesterol.

According to the data from Nutrition Data on Self.com, Jerk chicken is known to have high cholesterol.

100g of chicken is estimated to have 88mg of cholesterol.

It’s common to consume 100-250g of jerk chicken in a single meal.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Categories
Jerk Chicken Facts

Is Jerk Chicken Unhealthy?

Jerk chicken is one of the healthier options if consumed in a balanced diet that consists of fibrous and complex carbohydrates.

The chicken itself is a lean meat and is one of the healthiest options, especially if you opt for chicken breast.

For the jerk seasoning or marinade, it is still a healthy option since you are likely to use 5-20g in a serving when you decide to cook your jerk chicken.

Consuming burnt jerk chicken can be unhealthy.

You want to make sure that the jerk chicken is cooked well. This means the meat is cooked thoroughly inside the chicken and that the exterior with the jerk sauce isn’t burned with charcoal.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Categories
Jerk Chicken Facts

Why I love jerk chicken.

I’ve been fortunate to be raised on Jamaican style chicken my entire life. But the jerk seasoning, sauce, and flavour provides a different tasting experience.

Jerk chicken is my signature dish.

  • It won my heart.
  • It won my wife.
  • My father ran a Jamaican restaurant off the back of Jerk Chicken.

The main thing I want to achieve with this site is for people to have the opportunity to enjoy flavoursome Jerk Chicken.

Some of the recipes will branch away from the traditional Jamaican Jerk Chicken.

As much as I love Jamaican food, some of the things that I don’t enjoy are:

  • When the seasoning is burnt on the food.
  • When there isn’t flavour throughout the meat.
  • Trying to enjoy the food and you always have to spit out the bones.

This site is dedicated to enjoying the experience when eating Jerk chicken.

It should light-up a spark.

Subscribe to our site to start learning and sharing your Jerk chicken experiences.