2largeyellow onionspeeled, cut into 1/2" thick slices
Servings:
Instructions
To prepare marinade, whisk together dry ingredients, beer, vinegar, garlic and then oil. Reserve 1½ cups for basting meat, mushrooms and onions while cooking.
Pierce entire surface of meat with fork before pouring marinade on meat. Marinate meat, covered and refrigerated, for 1 hour. Remove meat and discard excess marinade. Do not reuse marinade. Grill or broil tri-tip over medium-high heat about 7 minutes per side or until seared. Move to coolest part of grill. Cover and cook about 30 minutes longer or until internal temperature reaches 135°F for medium rare. Baste meat occasionally with reserved marinade. Let rest 10 minutes before cutting.
Place vegetables in sheet pan and brush with half of the reserved marinade. Grill or broil until tender and lightly browned. Cut vegetables into quarters and serve with thinly sliced tri-tip.
Outdoor Grill: In a a large bowl add Jamaican Jerk spice blend and chicken, tossing to coat. Marinate 15 mins.
Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side
Indoor Grill: In a a large bowl add Jamaican Jerk spice blend and chicken, tossing to coat. Marinate 15 mins.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.
Here is a great marinade for grilled Jerk chicken using Chef Cherie's Jamaican Jerk spice blend. Includes allspice, cloves, fennel, garlic, ginger, mustard, onion, paprika, black pepper, red pepper flakes and thyme.
Here is a great marinade for grilled Jerk chicken using Chef Cherie's Jamaican Jerk spice blend. Includes allspice, cloves, fennel, garlic, ginger, mustard, onion, paprika, black pepper, red pepper flakes and thyme.
Make the jerk marinade: Add Jamaican Jerk spice blend, lime zest and juice, canola oil and salt to a blender or food processor. Blend or process until smooth.
Set a wire rack inside a rimmed baking sheet and put on kitchen gloves (see note below). Place the chicken into a large bowl and slather the marinade all over the chicken using your hands, then transfer the chicken to the wire rack. Refrigerate the chicken, uncovered, for at least 4 hours or up to 36 hours.
When ready to cook, remove the chicken from the refrigerator, wiping off any excess marinade. Transfer to a plate and let sit at room temperature for 1 hour before cooking.
Meanwhile, prepare a charcoal grill for indirect grilling: Fill a chimney starter with lump hardwood charcoal and ignite. Let the charcoal burn until it has become ashy white.
Pour out the charcoal and pile it up on one side of the grill, covering half of the bottom grate. Place a foil pan filled halfway with water next to the charcoal. Add half of the soaked allspice berries and half of the bay leaves to the charcoal and allow to smolder. Place the top grate on top. Close the lid and let the grill heat to between 250° and 300°.
Arrange the chicken, skin-side up, on the grate, with the legs pointing toward the heat source, over the foil pan. Close the lid and open the bottom and lid vents halfway. Position the lid so that the top grill vent is on the opposite side of the fire. Cook the chicken, undisturbed, adding more charcoal as needed to maintain the temperature, for 50 to 60 minutes or until an instant-read thermometer reads 150° to 155° when inserted into the thickest part of the thigh.
Uncover the grill and drop the remaining allspice berries and bay leaves over the charcoal using tongs. Once the allspice berries and bay leaves begin to smoke, transfer the chicken to the hot side of the grill and continue to cook, flipping often, until the skin is lightly charred and crisp and the thigh reads 165° on an instant-read thermometer. Transfer to a work surface and let rest for 5 minutes before serving. Serve with rice and beans and lime wedges.
Recipe Notes
Note: Be mindful when you're working with Scotch bonnet peppers: You'll want to wear gloves when you rub the marinade onto the chicken, or the heat may stick to your hands for a day.
