Jerk Chicken The Walkerswood Way Recipes

Steps:

• Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
• In a food processor, place the rest of the ingredients and blend until smooth.
• Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.
• Place the remainder of the marinade into a small saucepan and add:
• Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.
• To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.

Steps:

• Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
• Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
• Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
• Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

Steps:

• Rub the Walkerswood or Grace marinade onto the chicken. I pour half a bottle of the liquid 30 min marinade (Lawry's or other) enough to cover the chicken. Refrigerate overnight.
• The next day, season the chicken with seasoned salt..I use the Grace all purpose seasoning. Bake for 1.5 hrs 350 degrees..you can use thighs, breasts, wings, legs,etc.
• FYI- the hot Grace and Walkerswood jerk marinade is hot..I buy it at Kroger or Walmart in ATL.