Grilled Jerk Chicken is a recent addition to our repertoire, but I think it is worth posting. Normally, I exercise what I call the “Third Time’s a Charm” rule. What this means is that sometimes we will enjoy a recipe the first time we make it, but the second or third time we’ll change our minds and decide it’s actually underwhelming and not worth continuing to hold on to. If a recipe can get past the third try, it has a tendency to stick for years.
Nevertheless, we have been looking for a good, basic jerk recipe for years and haven’t been able to find one until now, and I’m happy to share it. Many recipes that we have tried included too many dried spices that ultimately tasted gritty on the tongue. We tried this one recently for a barbecue and it was definitely a hit. The taste is fresh with a bit of spice on the end, but not too much. How much spice you get can easily be controlled by how many scotch bonnet or habanero peppers you use. We used orange habaneros because I rarely see scotch bonnets here. We followed the recipe exactly and threw the habaneros, whole, into the blender with everything else.
The original recipe calls for chicken breasts, but we used wings, legs and thighs instead. We also have not tried the accompanying watermelon salsa. We weren’t sure if the Coleman’s mustard called for meant the dried or the prepared, but all we could find was the dried so we used that. It seems to have worked.