/ck/ - Food & Cooking

>>20438476
oven is preferable, wrap in foil before baking, marinating for a while is key to a good tasty jerk chicken, adjust sweetness and spiciness lvels to taste
f you cant get scotch bonnet peppers just use habenero or use scotch bonnet powder in the rub/marinate

Yes, it's really delicous.
>I don't have a grill, so is it better to use the oven or stove?
No.

>>20438476
I'm Jamaican, so my advice to you is be an inbred hot-headed rapist. Should make you produce proper jerk chicken like the rest of us.

>>20438488
>oven is preferable, wrap in foil before baking
This will give a horrible result. If you absolutely insist on making jerk chicken without grilling it, I'd try using the grill/broil function of the oven at the start, being very careful that nothing burns, and then do the chicken on very low like top 135C until done. Remember to keep the bones on the breast.

Not me but the missus makes what she calls jerk chicken but it's entirely unlike any jerk I've had before. It's good, just different. Ginger, garlic, green onion, white/yellow onion, yellow Venezuela chili, angostura bitters and bitter orange juice blended together, various herbs and spices chopped or powdered and mixed in and the chicken marinated marinated in it overnight. She cooks it over wood or charcoal. She's sleeping but when she wakes up, I can ask her which would be better of the two options you have but I would guess putting the chicken directly on the oven rack with a drip pan under it would be best.
She cooks the chickens spatchcocked but otherwise whole, by the way, and slashes into so the chicken better absorbs the marinade. I honestly don't think slashing makes much of a difference

>>20438476
No. I prefer polite chicken.

>>20438476
Want an easy way? Buy Grace jerk chicken marinade, marinade bone-in chicken thighs for a day or so. Oven for 160C for a while. When the fat from the skin starts to render, up the temp and put it up to the highest rack.

>>20440829
>160C
What is that, like 3,000° in old money?

>>20440829
*marinate
Fucking cooklet.

>>20438476
They say that it's not really jerk chicken unless you cook it with pimento wood, but it's hard to get that outside of the islands. I've heard you can use soaked bay leaves mixed with some other mild wood chips to get a flavor that's close.

>>20438476
Yeah I once bought some jerk chicken rub. It was in a small jar about the size of better than bullion chicken. It was slopping wet and full of stuff that looked like mud grass, but you slather it all over the chicken and it tastes good after you cook it. I baked it. But theres more to cooking chicken than just the outside or marinade. I brined the chicken in a bunch of salt for awhile. The salt penetrates into the interior of the chicken - much better than a marinade which only goes a little way into the outside of it.
I never has authentic jerk chicken so I have no idea if it should be considered good, but I enjoyed it.
I didnt bother with the tinfoil like the other guy suggested but it was fine

>>20440851
He used "160C," I'ma bet English isn't even really his second language. And you knew exactly what he meant. Linguistlet.

>>20438476
It’s impossible to do correctly without green pimento wood. You can get moderate success by grilling on a bed of bay leaves with a mix of charcoal and fruit wood as fuel. For seasoning just use hot walkerwood paste. It should be available at most grocery stores. Make rice and peas to go with it.

>>20438476
Sure and it comes out great everytime but I use this walkerswood stuff