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How do you do your chicken?


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My current favourite is Jerk Chicken and find it amazing.  

My cook from the weekend.  Marinated in a homemade jerk recipe overnight (rum, pimento berries, spring onions, garlic and stuff).  Was a small chook I split.

 

Onto the kj at around 400f. Deflector plates in till about done, about 40 minutes.    Deflector plates came out and grilled them to get a nice char. Served up with some corn, beans and rice.  Lime edges on the side. 

 

Question,  what do you think is the best way to cook chicken.  Direct vs indirect,  pieces vs whole? Skin on vs skin off?

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That chicken looks awesome! I love chicken in the KJ.  I really enjoy walkerswood jerk seasoning on some thighs for a quick snack with the skin preferably on for a little crunch but off is still good but can never go wrong with a spatchcock.  I do my spatchcocks at around 375 direct and skin is crispy and inside is full of juices.  Kind of hard to see in the second pic but I haven’t even cut into these birds and the cutting board is covered in juices!

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Jerk chicken is one of my absolute favorites.  Cook it how you like, can't really go wrong.  Here's the recipe I follow, it's amazing.

 

Jerk Chicken

4 scallions
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
2 habanero chiles, stemmed (three if you like it HOT)
10 sprigs fresh thyme (this is the key ingredient, don't skimp)
5 garlic cloves, peeled
2 1/2 teaspoons ground allspice
1/2 teaspoons table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Lime Wedges

Process scallions, oil, soy sauce, vinegar, sugar, peppers, thyme sprigs, garlic, allspice, salt, cinnamon and ginger in blender until smooth.

Save some marinade for basting, marinade chicken with the rest.

Serve with lime wedges.

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7 hours ago, moloch16 said:

 

Jerk Chicken

4 scallions
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
2 habanero chiles, stemmed (three if you like it HOT)
10 sprigs fresh thyme (this is the key ingredient, don't skimp)
5 garlic cloves, peeled
2 1/2 teaspoons ground allspice
1/2 teaspoons table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

 

Mine is very similar. Few changes.

Bunch of scallions

2-3 gloves of garlic

Splash of rum (A good splash!)

2-3 Habernos chillies

1tbs pimento berries freshly ground

1tbs black pepper

1tsp dried thyme or use fresh if i have available

1 tsp nutmeg

1/2  cup of soy. 

1tbs oil

Depending on how much rum i may use a little less soy.

 

Should be enough for about 2 chickens quartered. In a bag our bowl over night. 

 

I would love to try scotch bonnet chillies but have never been able to find them here in Oz.

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On 4/21/2020 at 11:13 AM, pmillen said:

@moloch16, is that enough marinade for a spatchcocked six-pound chicken?

 

Do you just rub it on the bird and put the bird in a bag?  How long do you marinate it?

 

How frequently do you baste?

 

Yes that's about right for one chicken.  Marinate the chicken for minimum 4 hours but the longer you go the better, I try to do it overnight (24 hours).  Baste it the during the last 15-20 minutes of cooking, I usually baste once wait about 10 minutes and then again.

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On 4/21/2020 at 6:10 PM, Nnank76 said:

I would love to try scotch bonnet chillies but have never been able to find them here in Oz.

 

I can't find them either.  My dream is to find some scotch bonnet peppers and also some pimento wood for cooking :)

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2 hours ago, moloch16 said:

Baste it the during the last 15-20 minutes of cooking, I usually baste once wait about 10 minutes and then again.

 

How hot?  I often cook chicken at 425-450°F for crispy skin.

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