Jerk chicken

Get: 1.5lb boneless skinless chicken thigh (rocky) 1 bunch scallion whites (45g), minced 1 shallot (60g) minced 1 limes worth of zest 4 cloves garlic (25g), minced 1 can minced green chilis (75g) with the liquid pressed out 1 tsp of: mustard powder chili powder brown sugar 1/2 tsp of: kosher salt garlic powder red chili flakes chipotle powder chocolate powder coriander powder dried ginger powder dried thyme ground black pepper 1/8 tsp of: cayenne powder five spice powder allspice powder light dash of: cinnamon nutmeg dried minced chili negro 4 tbsp soy sauce 4 tbsp lime juice 1 tbsp olive oil Do: combine spices, chilis, garlic, onion, and shallot in food processor and mince transfer to a freezer bag for marinade add the soy sauce, lime juice, and olive oil to the bag and mix add the chicken seal and mix to coat the chicken marinade in refrigerator for up to 6 hours (?) place chicken on grill, okay if there's a good amount of glop on the chicken when it goes onto the grill. grill to temperature, one side on high to crust the marinade, usually 10-15 minutes total. the small pieces will be done before the big ones. References: https://www.foodandwine.com/recipes/jamaican-jerk-chicken https://www.saveur.com/article/Recipes/jamaican-jerk-chicken https://www.delish.com/cooking/recipe-ideas/recipes/a54230/authentic-jerk-chicken-recipe/ Results: cutting down on all the pie spices helped a lot. i could taste the allspice but it wasn't excessive. good heat, the chili flavors were all good, but could have more i would like more citrus. maybe amp up the lime juice? not sure the zest really added anything, needs more? did not particularly taste: ginger, thyme, cinnamon, green chilis particularly Notes on back-a-yard: the main flavor is garlic. heat, smoke, chipotle pepper maybe vinegar? or is that only in the dressing very salty? probably sweetened too to cover the salt Kevin's recipe Jerk Marinade 1 ½ tablespoons whole coriander seeds 1 tablespoon whole allspice berries 1 tablespoon whole peppercorns 1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using 8 scallions, chopped 6 garlic cloves, peeled 3 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons finely grated lime zest (3 limes), plus lime wedges for serving 2 tablespoons yellow mustard 1 tablespoon dried thyme 1 tablespoon ground ginger 1 tablespoon packed brown sugar 2 ¼ teaspoons salt 2 teaspoons dried basil ½ teaspoon dried rosemary ½ teaspoon ground nutmeg Chicken 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs) 2 tablespoons whole allspice berries 2 tablespoons dried thyme 2 tablespoons dried rosemary 2 tablespoons water 1 cup wood chips, soaked in water for 15 minutes and drained For a milder dish, use one seeded chile. If you prefer your food very hot, use up to all three chiles including their seeds and ribs. Scotch bonnet chiles can be used in place of the habaneros. Wear gloves when working with the chiles. Description Text 1. FOR THE JERK MARINADE: Grind coriander seeds, allspice berries, and peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer spices to blender jar. Add habanero(s), scallions, garlic, oil, soy sauce, lime zest, mustard, thyme, ginger, brown sugar, salt, basil, rosemary, and nutmeg and process until smooth paste forms, 1 to 3 minutes, scraping down sides as necessary. Transfer marinade to gallon-size zipper-lock bag.  2. FOR THE CHICKEN: Place chicken pieces in bag with marinade and toss to coat; press out as much air as possible and seal bag. Let stand at room temperature for 30 minutes while preparing grill, flipping bag after 15 minutes. (Marinated chicken can be refrigerated for up to 24 hours.) 3. Combine allspice berries, thyme, rosemary, and water in bowl and set aside to moisten for 15 minutes. Using large piece of heavy-duty aluminum foil, wrap soaked chips and moistened allspice mixture in foil packet and cut several vent holes in top.  4A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 1 quart unlit charcoal briquettes in single layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes (2 quarts). When top coals are partially covered with ash, pour evenly over unlit briquettes, keeping coals arranged over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. 4B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips begin to smoke, 15 to 25 minutes. Turn primary burner to medium and turn off other burner(s).  5. Clean and oil cooking grate. Place chicken, with marinade clinging and skin side up, as far away from fire as possible, with thighs closest to fire and breasts furthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 30 minutes.  6. Move chicken, skin side down, to hotter side of grill; cook until browned and skin renders, 3 to 6 minutes. Using tongs, flip chicken pieces and cook until browned on second side and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 12 minutes longer. 7. Transfer chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges. FIRST ATTEMPT (BAD): 1.5lb boneless skinless chicken thigh (rocky) 1 bunch scallion whites (45g), minced 1 shallot (60g) minced 1 limes worth of zest 4 cloves garlic (25g), minced 1 can minced green chilis (75g) with the liquid pressed out 1 tsp of: five spice powder allspice powder chili powder thyme brown sugar 1/2 tsp of: kosher salt garlic powder red chili flakes chipotle powder chocolate powder generous dash of: cayenne powder dried ginger powder ground black pepper light dash of: cinnamon clove nutmeg dried minced chili negro 4 tbsp soy sauce 4 tbsp lime juice 1 tbsp olive oil Results: tasted strongly of clove and five spice. mouth is numb. i didn't really like pretty much any of the flavors on the "pie" axis good heat, the chili flavors were all good my favorite moments were when i tasted some citrus, i think that's what back-a-yard is doing i think. did not taste at all: ginger, thyme, cinnamon, green chilis particularly Next time: search for other jerk ideas much less five-spice, allspice no clove more lime? maybe lime leaf or something? more chili and garlic? more ginger?