I fell in love with Jerk Chicken back in the 80's in New Haven when I would pick up foil wrapped Jerk Chicken from an apartment on Sherman Avenue late night after music gigs (What else did I pick up? Hmm, that's a secret) . When I returned to the East Village in the late 80's I worked at Sugar Reef, a Caribbean theme restaurant on 2nd Av and 5th street and we specialized in Jerk Chicken. My Love affair with Jerk was set! I began cheffing in earnest in 1989 and in 1990, while working at Justin's on Lark Street in Albany, I developed my wet jerk marinade and sauce and it has been a staple on my menus ever since. Thousands of people have devoured my take on Jerk Chicken.
SAUCE MIX IN
Use a little dry JERK to pop sauces and condiments like salsas, ketchup, BBQ sauces dips and aiolis. Jerk MAYO is a gift from God! I love making Jerk Chicken Salad.
Try Jerk Chicken Salad Cucumber Cups at your next party!
Mix 2 tbls JERK and 2 tbls oil per cup of water to make a perfect brine for birds, meats and veggies for the grill or smoker. Pump it up with scallions, soy sauce, hot peppers, citrus, herbs, whatever floats ya!
Doin some Ribs, Brisket or Butt? Buy the bulk bag of Flavor Maker Jerk and brine and rub your hunk of meat for a mind blowing BBQ experience. Jerk Pork Butt Recipe is here
Mix dry jerk with a little brown sugar and veg oil to rub into slow roasted stuff like turkey, large fish, pork, beef, eggplant, cauliflower, tofu before roasting for a memorable crust. Check out my Jerk Roasted Cauliflower recipe here.
Use JERK raw as a burst of flavor. Sprinkle on everything from French fries, eggs, popcorn, fried chicken, seafood, and fritters, pickles, garlic bread, nuts, plantains, yucca, tortilla chips. Put a tablespoon into a bag of popcorn shake and go crazy for it!