Cheap Jerk!

[SigNate]

The other day one of the local supermarkets had chicken leg quarters on sale for 59 cents a lb. I grabbed a bag thinking "heck yeah, I can make a couple of good meals for under six bucks!" and had in the back of my mind(I knew this because if I turned my head real fast 180 degrees I could see back there ;D)to make Jerked Chicken leg quarters. So When I took the chicken out of the bag I did it with a jerking kind of motion! Before that I made up a lil Jerk marinade for the chicken to lay around in until tomorrow afternoon.
Don't you hate it when you think you have Five Spice Powder in the pantry and find you don't? No problem, I just made some from scratch! Some of the ingredients here fresh from the garden too.

After mixing up nicely in the food processor it gets a good rubbin' into the chicken.

Then into a 2 gal. zip bag for a lil lounging in the fridge.

[I make oil]

SigNate, I'd weight 500 pounds if I hung around your house.

[eman]

Had the same buy on leg 1/4s here . Did half bbq . and half smothered in gravy.

[Cappy]

Yea we missed the sale this time we went to Brousard to bury an ole uncle. But last time we bought like 6 bags, brought them home cut some up into qt bags of either legs or thighs, left some whole for the pit, even cut the backs off some of the thighs for crawfish bait. We often do hot legs instead of hot wings for game times and such. They are very meaty tasty and sooooo much cheaper now adays.

[SigNate]

I couldn't post this last night, the daughter was working on a big paper due today.

Alright so yesterday afternoon I was getting antsy and bored so I got the Traeger heated up to get the chicken cooking slow to start off and I finished it on the Keg.
I had already taken the chicken out of the jerk marinade to let it drain excess juices.

Of course I had to crack open an ice cold beer while waiting for the temp to rise and while the Keg heated up too.

I put these on the Traeger at about 300*

I also lightly grilled some mango slices, pineapple chunks and green onions.

Let the chicken cook slow until they hit 150* internal temp and then on to the Keg to finish.

Almost done but it was hot out there! Time for another cold one!!!

Done and plated with some well, I couldn't decide if I wanted Caribean rice or Black Beans and rice so I did both.

This was a really deliciously flavorful meal. I think I put too much of a dash of that Scotch Bonnet pepper sauce on something. That's where the sweats came from. I was really good though. Having some leftovers for lunch today.

[Matt G]

Mind sharing a detailed recipe for the marinade? That looks absolutely amazing!

[SigNate]

Here you go! From Food & Wine



Jamaican Jerk Chicken

Contributed by Paul Chung

The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.

1. 1 medium onion, coarsely chopped
2. 3 medium scallions, chopped
3. 2 Scotch bonnet chiles, chopped
4. 2 garlic cloves, chopped
5. 1 tablespoon five-spice powder
6. 1 tablespoon allspice berries, coarsely ground
7. 1 tablespoon coarsely ground pepper
8. 1 teaspoon dried thyme, crumbled
9. 1 teaspoon freshly grated nutmeg
10. 1 teaspoon salt
11. 1/2 cup soy sauce
12. 1 tablespoon vegetable oil
13. Two 3 1/2- to 4-pound chickens, quartered

1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

[Matt G]

You the man Nate!