Go to the Recipe: Everything Nice Jerk Chicken Legs
For spices I am unfamiliar with weight measures and prefer traditional volume measures (tsp, Tsp, etc.) or at least volume measures in ml. Is there a conversion chart?
Great recipe! Thanks
Welcome back!!!! I was sooooo excited to see a new recipe put out by ChefSteps :-) Thank you so much for keeping ChefSteps going as it's been such a heavy influence on the way I prepare meals and look at food. I'm looking forward to more videos, articles, and recipes :-) Thanks again!!!
Will try this soon! Excited to see if it's as good as the tried and true Walkerswood.
Is there an easy recipe for Smoked Salt?
Just above the list of ingredients there is a tab to convert scale and units.
It seems to be missing how long you put it in the Joule???
3 hours.
weeee miss the videos
I assume if saving the legs in fridge for a couple days you would want to reheat for about 40 minutes with Joule before grilling. I this correct??
Don't chicken legs have skin all around? What is "skin side up" and "meat side down"?
The legs do, but not much of the underside of the thigh. The skin side is shown in the last picture.
Do you keep the grill super hot the whole time the chicken is on it??? It seems that this would dry out your chicken.
My comments:
Largest quantity ingredient is sugar? It would certainly make me sick
Jalapeno peppers taste of green bell pepper plus a little heat. Quite unsuitable for a jerk recipe. If you can't get scotch bonnets use habaneros. (You don't have to use more than you like!)
Beware of fenugreek. If you're not used to eating it, intestinal problems may result.
For my money I'd spatchcock a whole bird and do the entire job on a very hot charcoal grill.
Somebody didn't bother reading the entire recipe posting. If you don't like the recipe, don't make it, problem solved. If you want to post a better one, go for it, there's room in the community recipe gallery.
@Sandra Kniaght unfortunately, the edit and scale doesnt convert into volumetric. It just changes the weights to British Imperial weight. @Rod McKenzie unfortunately there really isn't. There are a few websites here and there that will do it for you, but your best bet would be to purchase a digital kitchen scale.
Take salt spread vey thinly on an aluminum tray or foil, I'd spritz with a little water, put in a smoker.
Thanks Brian. I don't use recipes any more, but look through them sometimes for ideas.
Kenji Lopez-Alt has an amazing recipe for Jerk Chicken where he covers the challenge of reproducing the smoke flavor from the Pimento wood branches. Is it the role of the smoke salt in the rub? Did you guys explore any other options?
Wow that's a lot of negativity there. I'd say just don't eat it, they did make a point of saying that this is friendly/nice jerk, if you want to blow your head off with more spice and less sugar then go for it. Also this is a sous-vide site so doing it all on the grill probably doesn't fit here
It won't if you just cook it for a few minutes until the skin is crispy, the skin will protect the meat
Nah, bear in mind people eat chicken cold as well, it doesn't have to be piping hot throughout, but if you want it warmed through then yes you could do that or put it in the microwave on defrost for 2 mins then grill it, for crispiness. I find the defrost setting more 'friendly' to meat and fish.
No - just buy it
The beauty of weight is you don't have to be familiar, it is precise and scientific, there's no need to have experience. Why don't people have scales? Weights are by far the better measure, for everything. These sort of things (like baking) have to be precise. I've seen recipes for half a cup of parsley WTF is that? I could pack an entire plant in a cup or a few stalks. If you want to do it right buy some scales and do it right. It's like saying can you give me 10 marbles vs can you give me a handfull of marbles, but you have to get the amount right.
The other job you have as 'the artist' is to gauge your audiences preference for heat and the freshness of your spices, so even the gram amounts are eventually just a guide.
OK Stuart (I like the spelling), I didn't mean to be negative. Merely commenting upon my personal tastes and what I understand to be Jamaican jerk style cooking. [Another of my interests is all species of Capsicums, which have a diverse range of flavors.] Before I drop my comments to this site I will add that not all food preparation is appropriate for the sous vide method. Over and out.
I use oil. It attached better to smoke
Regarding the weight v volume measurements. I concur with the original comment. Measuring in tsp is just fine. This is an art, not a science. Who can measure 0.02 oz of cayenne? Maybe a coke dealer or a genetic scientist in a lab. Joule. Please add volume as a conversion
Great recipe, is the book you are collaborating with Cook's Illustrated on ever going to get finished?
If you’re just doing drumsticks without the thighs, would that alter the cook time?
I made Jerk Chicken Legs Recipe, Used Thighs instead. Had two couples for dinner, during cocktails, I slipped away to finish the chicken on a hot grill outside. 10 minutes, just perfect, charred, juicy. Follow the recipe and you'd have to try really hard to mess this up! Bon Appetit.
The cook time in the Joule app works the same for whole legs and drumsticks. If you don't mind a tiny bit of pink and a bit springier texture, you can reduce the time to about 90 min. (If you are concerned about the pink it's still safe to eat.) I hope this was helpful!
It really shouldn't change anything
@scott berrum while you can choose any way you wish to cook, cooking is chemistry, it is a science. If you prefer a more generalized way of cooking, there are many websites out there that will convert from mass to volume and vice versa, but why should they change up their methodology to please just a couple of folks?
I made this tonight. Instead of the thighs/legs, I used an entire frozen Halal chicken rubbed with the spice mixture and sous vided for 6 hours at 158F. OMG - this was really good. Every bit of the chicken was perfectly cooked. I also picked some jalapenos from our garden and grilled them and served with lime wedges and thyme. I also made Jamaican beans and rice, and salad. A really lovely meal - wish I had stopped my family from destroying the platter before I could take a picture.
Good stuff, but wish I would've added a habanero.
Scott, they give you precise measurements so that you can replicate and taste their version of the recipe. I'm sure the chefs would encourage you to produce your take on any recipe. I generally follow any recipe exactly the first time, and then start tweaking it to my family's liking.
If you can find them, toss in a scotch bonnet,
If you are going to be trying very many ChefSteps recipes, you should really invest in a digital scale. Actually, get two: one for ~10-1000+ grams, and one for ~0.1-10 grams (the exact ranges do not really matter). And if you go craze with modernist cuisine, you will need one that will measure 0.01 grams accurately.
Unfortunately, unless you are talking about actual laboratory equipment ($$$$), most of the scales that can measure ~1 kg unable to measure weights in the low gram and below range accurately anyway. There is a difference between 0.5 and 1.0 grams of salt!
Here are two good ones that cover the bases (FWIW, the Oxo is recommended by Cook's Illustrated, and the Modernist Pantry, which is also rebranded and sold by many others on Amazon, is recommended by ChefSteps):
https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_1_sspa?ie=UTF8&qid=1531241479&sr=8-1-spons&keywords=oxo+digital+scale&psc=1
https://www.modernistpantry.com/digital-ingredient-scale-1036.html
There is also a 0.01g version of the latter.
please, tell me more!
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Two questions about the general approach to sous vide then grilling of chicken. First, would it help crisp the skin to pause after the sous vide phase and leave the patted dry chicken in the fridge overnight for the skin to dry better? Secondly, after sous vide cooking, would an overnight skin drying phase benefit from a sprinkling of baking powder and salt, which works nicely for routine roasting of chicken?
Well, this was freaking awesome. I used 8 thighs, but the marinade would have definitely been enough for 8 whole legs.
Spice level-I had been using kenjis jerk chicken recipe, and its melt you face off hot. The picante paprika still let you know it was there, but was totally pleasant. Kudos to that.
Next time I'll prob use ground ginger vs fresh, the ginger kinda clumped up a bit.
I tossed the chicken in a bit of soy sauce, kinda eyeballed it.
This was amazing, it's my new favorite sous vide recipe. Made it exactly as described for 8 whole legs and it was perfect. Wasn't crazy spicy but that just meant the kids enjoyed it too. I put some hot sauce on the table and we were good to go. I recommend the purchase of a high precision digital scale for getting the rub measured perfectly (mine was under $20).
Not terribly impressed. This is more like blackened seasoning, and I prefer Jerk with more lime and thyme flavor.
A couple of folks? A tsp, tbsp, cup and 1/4, 1/2, 2/3 3/4 measurements would be nice for all of us not used to the metric system. Like maybe 325 million of us in America? It's probably easy if you think in metric, we don't, and at 64 YO I don't think it's going to sink in. I have to keep going to conversion tables for everything in here! 0.88 oz???? Come on!
Or you could just spend 15 bucks on a kitchen scale.
We buy select bird parts in 20-40 # qty. from the local processor.
We dress (remove fat and excess skin). Then we SV in vac seal w/ softened butter and base seasoning.
We then freeze them.
When time to cook, we take a bag out of freezer, place vac seal in hot tap water (we are set to 125F), & let the bird come to room + temp, adding hot water as needed.
Then, go in any flavor direction and cook style.
Quicker than setting up SV.
Better flavor and finish.
Let the fun begin.
I made this and broiled it because my grill wouldn't turn on for unknown reasons and I didn't have time to troubleshoot. It came out great!
So did you add more lime and thyme flavour to it?
