JERK
Jerk is one of my favorite flavors. In addition to serving it in a more traditional Caribbean setting I also use it in tacos, burritos and Chinese food.
I make my own jerk seasoning and it’s one of the few recipes that I won’t share. You can buy Walker’s Woods, Jamaican Choice or Grace. Basically you want to add 2-3 TBSP +/- per pound of protein depending on how hot you like your food. Add protein, seasoning and a splash of olive oil to 1 gallon zip lock and massage until it is totally coated. Refrigerate overnight for seafood or up to two days for chicken. I massage the bag every time I open the fridge. Not sure if this is necessary but I like to. The best way to cook your jerked protein is on the grill. I put coal on half the grill and start with protein away from the coals with the lid on. If you put it directly over the very hot coals the jerk will burn. As the coals cool down a bit I move the protein closer. I cook on both sides. You can also broil or cook in a cast iron pan.
These are rough grilling guides, trust your instincts or look up the correct cooking time for whatever you are preparing:
Wings are about 10 minutes a side
Skinless boneless thighs are about 5 minutes a side
Breast are probably about 25 minutes total
Fish and shrimp are about 3-4 minutes per side depending on size or thickness
Here are a few of the things that I do with jerk.
jerk chicken wings with Caribbean risotto and grilled asparagus, or brussels or plantains
jerk fish or shrimp tacos
caribbean burritos
nian gao with jerk chicken or shrimp