Using our JAMAICAN JERK RUB Great on Chicken Maryland but also tasty on Brisket, Pork & Fish. This is a Med Heat Family Friendly Rub. It makes a great Bark on Beef Brisket, just shake on generously, then Smoke it. The traditional Scotch Bonnet Chilli is unique, the hot chilli taste is hot at first but disappears quickly.
During the time of slavery in the Caribbean Islands, a group escaped from Jamaica into the mountains. They hunted wild game and learned to blend many local spices and herbs to marinate and cook their meats over the campfire. They jerked the meat by slashing it to allow the spices in, to infuse maximum flavour. This led to the invention of Jamaican Jerk meats.
Over the years the cooking method evolved into a moist brined Chicken Maryland (leg & thigh) version that is now the accepted Jerk Chicken method, although Spatchcock or Butterfly chicken also works well. This traditional Jerk flavour comes from Scotch Bonnet Chili Peppers, Ginger, Garlic, Cinnamon, Pimento Allspice powder and Pimento wood smoke. Our Aus air dried local Apple wood is a good substitute for Jamaican Pimento wood.
METHOD:
1) Cut deep slices across the skin side of the thigh and cut one along the drumstick. This allows the flavours to get deep inside meats.
To create juicy meat, do the cuts, then brine/submerge the chicken in 1/3 cup MOIST MEAT BOMB & 2 cups water plus 1 tbsp JAMAICAN JERK RUB for 4 hrs, or preferably overnight.
2) Brush meat all over with 50/50 mix of Light Soy & Worcestershire Sauce.
3) Cover both sides of the meat in JAMAICAN JERK CHICKEN RUB and in the cuts so the flavour deeply penetrates to infuse maximum flavour.
4) BBQ Smoke or Grill the Chicken on med/high heat.
Grilling creates traditional blackened chicken, whereas Smoking it makes the chicken go reddish brown.
5) Take out when meat internal temp reaches 75C/165F.
6) Serve on a plate next to a large dab of Smokey BBQ Sauce.
