I have a bit of an obsession with Jerk Chicken. I think it's best with chicken thighs, particularly the very large 'jumbo thighs' you can get at Sainsbury's.
Up until recently I've been using Dunn's River:
http://www.easycaribbeanshop.com/index. ... oning.html
Last night I tried Walkerswood:
http://www.easycaribbeanshop.com/index. ... spicy.html
They're very similar. Walkerswood is a tad hotter, and the main difference in ingredients is that the Walkerswood has a little sugar and fruit. The ingredients are:
Scallions, scotch bonnet peppers, salt, black pepper, all spice, nutmeg, citric acid, cane sugar, thyme leaves
The Dunn's River ingredients are:
Scallion, Hot Pepper, Salt, Thyme, Spices
But the Walkerswood doesn't taste sweet or acidic as such - you can maybe just detect an edge. Overall, personally I prefer the Wakerswood, but if I had to put up with the Dunn's River forever, that'd be fine.
There's a different style of jerk, which is maybe a little bit more like a tomato or barbecue sauce, but with a jerk kick. In the past I've used Grace:
http://www.caribbeanfoodcentre.com/prod ... -bbq-sauce
Walkerswood have something similar, which I tried a couple of weeks ago:
http://walkerswood.com/product_jerk_bbq_sauce.php
This time I found the Walkerswood to be a bit of a let down. The taste was nowhere near as full or spicy as the Grace, and it burned more easily.
I'd like to have a go at making my own Jerk seasoning - but the salty one, not the sweet barbecue version. But all of recipes I find online have plenty of fruit and sweeteners in them, like the one in the first post of this thread.
Anyone any ideas?
By the way, I had these with roasted plantain and sweet potatoes, both of these sprinkled with a mixture of hot smoked paprika, garlic granules, cumin, saly and pepper. Very nice. I cooked everything in a fan oven at 170C, the chicken for 40 minutes and the plantain & sweet potatoes for 30.
Steve W