Jerk Chicken
8 legs or thighs
ingredients:
Jerk spice blend
- 1 tsp thyme, dried
- 1 tsp allspice, ground
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp cayenne or chipotle pepper powder
- ½ tsp turmeric
- ½ tsp onion powder
- ½ tsp salt
- 1 tsp light brown sugar
Chicken
- 8 pieces chicken (any mix of legs and thighs)
Basting sauce
- 3 tbsp passion fruit pulp
- 2 tsp jerk spice blend
- 2 tbsp honey
- 1 tbsp ketchup
- 1 tbsp molasses
- 2 habañero peppers, roasted, peeled, seeded, and finely chopped
- 3 tbsp reserve chicken broth
- Prepare the jerk spice blend by mixing all ingredients.
- The chicken thighs and/or legs should be trimmed of excess fat and skin. The skin should then be pulled back to expose as much meat as possible.
- Liberally sprinkle jerk spice blend over the meat, tossing to ensure uniform coverage. A heavier application should yield a spicier product. When done, return each piece's skin to the normal position and sprinkle a little more spice on top of the skin.
- Allow chicken to marinate for 2 to 24 hours.
When ready to cook…
- Set the sous vide bath to 187 °F.
- Pack the chicken pieces in vacuum seal bags and submerge in the sous vide bath. Cook for 45 to 90 minutes.
- Remove from the sous vide bath and cool for several minutes. Then snip the corner of the bag(s) and drain any broth into a container — reserve the broth for the basting sauce.
- Pat the chicken pieces dry and sprinkle with additional jerk spice.
- Preheat the grill for indirect grilling.
- Combine the basting sauce ingredients in a sauce pan and simmer briefly. Alternatively, microwave in a dish (2x the volume) on high until the sauce bubbles up to the top of the dish.
- Place the chicken pieces on the grill and brush the exposed side with a thin coat of basting sauce. Each time you turn the chicken apply another coat of basting sauce.
- Continue until the chicken skin has crisped and the temperature is at least 175 °F.