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Greg Mrvich’s Grilled Jamaican Jerk Chicken Recipe

by Greg Mrvich

The star of Greg Mrvich’s latest cook video is his grilled Jamaican jerk chicken recipe. See what goes into his jerk chicken rub and jerk sauce, below, and watch as the Ballistic BBQ host reveals the tips and techniques used. It’s a mouthwatering tropical treat!

Jerk Chicken Prep Tools

Besides the ingredients, you’ll need a tool to butterfly your chicken. Rather than buying expensive poultry shears, Greg recommends picking up a pair of cutters at your local home improvement store. They do a fantastic job of clipping through the chicken, including the skin, so you can get through the process of butterflying your bird that much quicker.

Grilled Jerk Chicken Base

Once butterflied (also known as spatchcocked) to provide a flatter surface for his jerk chicken rub to be applied, Greg begins preparing his rub base. To do so, he uses a food processor to more easily crush the ingredients into a paste he’ll then apply. Because Greg’s Jamaican jerk chicken will need to marinate at least two hours, he suggests setting a time for both preparing the ingredients and spatchcocking the chicken.

Grilling Jamaican Jerk Chicken

Greg’s using a kettle grill with lump charcoal, and recommends indirect cooking at 300 degrees. He only lights part of the grill, and opens his top and bottom dampers to regulate the lower temperature.

Do as the Jamaicans do

To prepare this dish like the natives do, you’ll have to grill it over pimento—commonly called  “allspice”—wood. While you can order pimento wood online, it’s more readily available in the United States as whole dried pimento berries. You can buy it in glass jars for around $7.00, or for around $.99 in pouch form in the international foods aisle at your local grocery.

Greg sprinkles a handful of these whole dried pimento berries in between his grill grates, and onto the hot charcoals, below.

Another pro tip Greg offers when charcoal grilling is to ensure the upper vent is directly over the meat. With indirect grilling, it’s not a bad idea to use a remote temperature monitor. Because the charcoal grill lid thermometer is located on the hotter part of the grill, you’ll get a more accurate idea of the chicken’s internal temperature by using the remote thermometer.

Greg’s target temperatures are 175 degrees in the thigh and 165 in the breast.

Greg cooks the bird for about an hour, after which he turns it 180 degrees to get a little more color on the side not facing the heat. When it’s done, he takes it off the grill and lets it rest a few minutes, then cuts it up and plates it!

Greg Mrvich’s Grilled Jamaican Jerk Chicken Recipe
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Greg Mrvich’s Grilled Jamaican Jerk Chicken Recipe

Greg Mrvich shares his tasty, grilled Jamaican jerk chicken recipe. He begins this step-by-step video with an authentic jerk rub, and ends with an authentic jerk sauce.

Servings

4

servings
Total time

1

hour 

30

minutes

JERK RUB Ingredients

  • 3 1/2 – 4 lb. chicken

  • 1/2 cup packed brown sugar

  • 1 tbsp. ground thyme

  • 1-2 bunches green onion

  • 1 or 2 habanero peppers

  • 2 tsp. ground allspice

  • 1 tsp. ground cinnamon

  • 1/2 tsp. ground nutmeg

  • 2 tbsp. soy sauce

  • 1/2 tsp. minced ginger

  • 6 -8 cloves garlic

  • 1 tsp. kosher (or sea) salt

  • fresh-ground pepper to taste

  • JERK SAUCE INGREDIENTS

  • 2 tbsp. jerk base

  • 2/3 cup pineapple juice

  • 3/4 cup ketchup

  • 6 ozs. beer (lager)

JERK RUB COOKING Directions

  • Combine the above-listed ingredients in a blender or food processor and mix until smooth.
  • Use to marinate chicken for at least 2 hours—but, preferably overnight—before cooking on the grill.
  • Set-up grill for indirect cooking at 300ºF.
  • Cook chicken until the internal temperature reaches 165ºF in the breasts and 175ºF in the thighs.
  • JERK SAUCE COOKING DIRECTIONS
  • Combine all ingredients listed for the Jerk sauce in a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often.  Add more juice or beer to thin the sauce.  
  • Pour sauce over cooked jerk chicken at serving time. 

Recipe Video

Jalapeño-Bacon Jam Recipe

by Exmark

Who doesn’t love bacon? Bacon is a delicious and great way to pack a little more protein into your favorite dishes. You can crumble it, use the full slices, or even branch out and use this delicious jalapeño-bacon jam recipe to elevate your dishes. 

This dish from Ken Fisher over at Date Night Doins’ is another sensation you’ve got to try! It’s perfect for a charcuterie board or to top off a burger. Your guests are going to love this when you serve it at your next backyard event.

History of Jam

Believe it or not, jam-making is ancient. Well, maybe not jam itself, but the idea of preserving foods using honey or sugar is super old. In Ancient Greece, preserving foods in honey was a common practice – not quite a jam, but close! 

The very first jam recipe, probably, dates to the fourth century AD. That’s pretty old, but it still holds up to this day. You can’t beat a delicious and sweet jam. Unless you create something like a jalapeño-bacon jam recipe that adds some spice and some savory into your sweetness for the ultimate combo. 

How Should You Use Jalapeño-Bacon Jam?

So, now that you’re interested in bacon jam, you’re probably wondering just what to DO with that jam. We’ll tell you!

Probably the best way to use your jalapeño-bacon jam recipe is by slathering it on a burger bun. It’s smoky, spicy, and sweet, so you get just the right kick from your already amazing burger. Try out our Backyard Bacon Cheeseburger Recipe by Ballistic BBQ and add this bacon jam on top. 

Another great way to use this delicious jam is by adding it onto a BLT. A great way to do that is by skipping the traditional strips of bacon and instead spread this jam on your slices of bread. You could even grill it to get something even smokier and more satisfying.

Finally, and probably most surprisingly, you can use it as an amazing salad dressing. It’s not too thick, so you can coat your salad meat with it and then toss it in your salad. It makes a terrific pairing that you’ll want to go back to time and time again.

Jalapeño-Bacon Jam Recipe
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Jalapeño-Bacon Jam Recipe

Everything is better with bacon!

Servings

2-4

servings
Total time

40

minutes

Ingredients

  • 1 lb. bacon (cut into 1″ pieces)

  • 1 large, sweet onion (rough chopped)

  • 7 can Jalapeños

  • 1 large apple (rough chopped)

  • 1/2 cup cup brown sugar

  • 1/4 cup maple syrup

  • 1/3 cup cup apple cider vinegar

  • 2 tbsp.  smoked minced garlic, (see recipe) or garlic (to taste)

  • 2 tbsp. butcher’s grind black pepper

COOKING Directions

  • Cut up your bacon, apple and onion, and set aside.
  • Place the bacon into a skillet and cook until crispy. Use a slotted spoon and place the bacon onto a paper towel, reserving about a tablespoon of bacon fat in the pan.
  • Add onions and apples to your skillet and sauté in the bacon drippings, stirring often until they start to caramelize. (10-15 minutes)
  • Stir in your garlic, jalapeños, black pepper, brown sugar, maple syrup, vinegar and cooked bacon.
  • Stirring often, continue cooking until the liquid reduces, and it thickens to your taste.   (10 – 15 minutes)
  • Remove from heat, let cool and grab a spoon!

Notes

  • I did a rough chop on the bacon, onion, and apple because I want big chunks to spoon on to my burger I was making this for. You can cut these finer to spread, if you like.

Now, you’re armed with an unbeatable jalapeño-bacon jam recipe and can go off and make your very best burgers, salads, and charcuterie boards. Invite folks over to your beautifully mown backyard to enjoy this awesome addition to your regular backyard fare.

More Like This:

White Chicken Chili Recipe

by Exmark

Ken Fisher from Date Night Doins’ is at it again with this delectable white chicken chili recipe. This recipe is perfect for any occasion, but it’s best served in your well-manicured backyard at your backyard parties. Ken recommends eating this either rolled up in a tortilla or over tortilla chips or cornbread for the ultimate bite.

White chicken chili recipes are an awesome option for those that prefer the light spice flavors present. The flavors of the green chilis and the white beans combined with the tender chicken create a bite that’s irresistible. If you’re looking for something with a bit more of a bite, try adding some jalapeños or Hatch chilis. The spice you’ll get from those peppers will take this chili over the top. Finish it off with Monterey Jack cheese, sour cream, and crumbled tortilla chips to get a flavorful punch in each bite.

Why Is It Called White Chili?

Well, that’s a pretty self-explanatory answer on the face, but it’s actually a little more involved than you’d think. The color isn’t the only reason it’s called “white” chili. It’s also inspired by the lack of tomatoes. The traditional chili recipes we know, and love tend to have tons of tomatoes and tomato sauce and lean towards a heartier and meatier taste. 

White Chili vs. Red Chili

So, how do you decide which chili to go with? Well, we’re obviously pretty big fans of this recipe (though we do love Joe Thomas’ Moose Chili Recipe recipe if we’re in the mood for red), but if you’re looking for a more involved answer, we’ll break it down for you. 

Because red beef chili recipes tend to be meatier and heartier, it holds up better to high heat spices and peppers. But those spices don’t come through as strongly as they do in white chicken chili recipes, where they tend to dominate.

If you’re a big fan of beans, red beef chili is likely to be the sort of thing you enjoy more as you can include a far bigger variety of beans in it. White chicken chili recipes tend to have only Great Northern beans or pinto beans. Those are delicious, but not necessarily satisfying to real bean aficionados.

White Chicken Chili Recipe
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White Chicken Chili Recipe

Ken has been making chili for over 40 years, but this is his first time with chicken. This has a deep rich smoky flavor, big chunks of tender chicken breasts in a thick savory sauce.

Servings

2-4

servings
Total time

2

hours 

Ingredients

  • 5 lbs. boneless, skinless chicken breast (smoked and cubed)

  • 16 package package Velveeta Mexican Blend cheese

  • 3 cups Mexican Blend cheese (shredded)

  • 2 cups low-sodium chicken stock

  • 2 cups crema or sour cream

  • 2 sweet onions (chopped and smoked)

  • 6 15 ozs. cans Great Northern beans (undrained)

  • 4 large jalapenos (I used 2 green and 2 red, chopped and smoked)

  • 4 can can green chilis (chopped)

  • 10 smoked garlic cloves (minced)

  • 3 tbsp. chipotle chili powder

  • 3 tbsp. cumin

  • 2 tsp. dried oregano

  • 1/2 tsp. salt

  • Duck Fat cooking spray (available on our online store)

  • GMG’s Roasted Garlic and Chipotle Seasoning Blend (to taste)

  • Garnish:

  • Cilantro (chopped)

  • 2 green onions (chopped)

  • Your favorite shredded cheese (I used Colby-Jack)

  • Crema or sour cream

White Chicken Chili Directions

  • I filled my “Smoke Daddy cold smoker” half full using Green Mountain’s “Premium Gold Blend BBQ Pellets” for a flavorful smoke blend and lit it.
  • Season the chicken with GMG’s Roasted Garlic and Chipotle Seasoning Blend. I used our Bull Racks for the “cold smoke.” Spray them with cooking spray for easy clean up and load them up with the chicken and diced onions, garlic and peppers. (Chicken always on the bottom because of any dripping.)
  • Cold smoke everything for 2 hours or so. (Much longer and it will be too much smoke and things will become “bitter.”) After 2 hours, place everything into plastic bags and then into the fridge overnight. The smoke will penetrate to provide everything a “Richer Deep Smoke” flavor.
  • When you’re ready to make your chili, spray an extra-large cast iron Dutch oven with Duck Fat, again for easy clean up. Cube the chicken, add it and the rest of the ingredients and blend well.
  • Preheat the grill to 350 degrees and light your Wedgie to give this part of your chili that “Kiss of Smoke”.
  • Place your Dutch oven directly onto the grill and low simmer for about an hour and a half.
  • The chili will be done when the chicken is “fork” tender and everything is blended nicely.
  • It’s thick enough to roll up in tortillas, or just enjoy a big bowl of it!

Notes

  • I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream—which is our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you’re only smoking at temps less than 250 degrees, anything higher is cooking and there won’t be much—if any— smoke, so it doesn’t matter what kind of pellet you are using.

You’ve tried out this recipe and now you’re ready to serve up this incredible white chicken chili recipe to your friends and loved ones. Or just keep it for yourself. There’s no rule that says you have to share!

More Game Day Recipes:

Candied Butternut Squash Recipe

by Exmark

Candied Butternut Squash is a sweet side dish.

Our friends over at Date Night Doins’ have come through again with this cast-iron Dutch oven recipe for candied butternut squash. If you’re looking to replace a typical starchy sweet potato side dish with something equally sweet but low carb, this is the dish for you! Not only does butternut squash look like sweet potatoes, it also caramelizes perfectly, just like the root veggie. It makes a hearty and delicious side without adding more carbs to your, likely, already carb-heavy meal. Because, let’s face it, a day spent at the grill is a day that involves lots of carbs. Especially if you’re trying out some of our delicious grilled meat recipes.

This candied butternut squash is cooked backyard style in a Dutch oven on the grill with Ken’s famous “kiss of smoke.” Remember to watch your cooking time and temperature. You can even make candied butternut squash in your regular oven! But, if you do, you lose all those great flavors you get from cooking outdoors. Plus, you won’t have the same awesome view of your gorgeous, and well-manicured, backyard.

We recommend pairing this delicious candied butternut squash with this Ballistic BBQ’s Maui-Style Short Ribs Recipe. The pairing creates a full experience your loved ones won’t want to miss! The flavors of the backyard meet the flavors of the island for an irresistible symphony you’ll be excited to share, and eat yourself.

Candied Butternut Squash
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Candied Butternut Squash

Cuisine: AmericanDifficulty: Easy

Sweet but low carb, the butternut squash looks a lot like sweet potatoes and it candies perfectly.

Servings

4

servings
Total time

0

minutes

Ingredients

  • 2 butternut squash, approximately 4 lbs.

  • 3 tbsp. pure maple syrup

  • 1/2 stick butter, melted

  • 3/4 cup brown sugar

  • 1 tbsp. brandy, or brandy extract

Directions

  • Preheat your grill or outdoor oven to 425 degrees and light your wedgie for that “Kiss of Smoke”. 
  • Peel squash, remove seeds, and cut into bite size pieces.
  • Blend squash and remaining ingredients in a medium-size bowl.
  • Pour squash mixture into lightly greased, 2- to 3-quart cast-iron Dutch oven.
  • Cook for 60 minutes at 425 degrees or until tender, stirring every 15 minutes until tender.

This candied butternut squash side also pairs well with David Bancroft’s Chicken Fried Quail Recipe. Bancroft’s recipe puts a unique Southern spin on a game-bird recipe and you’re going to love it! Just one more unbeatable combo you’re going to want to share with your friends and family at your next backyard bash.

More Side Dish Recipes:

Chocolate Caramel Cheesecake Recipe With a Twist

by Exmark

This cheesecake is made with a twist... bacon
Chocolate Caramel Bacon Cheesecake

This delicious wood pellet grill recipe from our friends at Date Night Doins’ has all the major food groups covered: bacon, chocolate, caramel and cheesecake. It just doesn’t get any better than this unless you’re serving it in your well-manicured backyard! The smoky bacon mixed with the semi-sweet chocolate added to the beautiful topping and then all together on the cheesecake is a dessert symphony.

Who doesn’t love bacon? Adding in bacon to a sweet recipe is an incredible way to elevate your dish and add some depth of flavor. Mixing sweet and savory is a time-honored tradition that always manages to surprise. You’ll shock and excite your guests with this recipe and it’s sure to bring them coming back to your next gathering for more. Who cares if it’s just for the dessert?

The Cheesecake Process

This cheesecake uses chocolate striped shortbread cookies for the crust adding in 1 cup of chocolate chips and a 12 oz. package of bacon. But, you could certainly use the more traditional graham cracker crust if bacon isn’t your thing. We also added another package of bacon and chocolate chips into our cheesecake filling. We topped it off with more bacon in our caramel sauce.

All told, there was more than 2 pounds of bacon in this recipe. Pure heaven for any bacon lover!

Chocolate Caramel Cheesecake Recipe With Bacon Crust
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Chocolate Caramel Cheesecake Recipe With Bacon Crust

Cuisine: AmericanDifficulty: Moderate

It just doesn’t get any better than this. The smoky bacon mixed with the semi-sweet chocolate added to the caramel and cheesecake ingredients is a dessert symphony.

Servings

6

servings
Total time

2

hours 

30

minutes

Ingredients

  • Crust:

  • 1 package of Chocolate Stripped Shortbread Cookies, made into crumbs

  • 12 oz. extra-crispy Bacon bits (we made our own)

  • 2 tbsp. butter, melted

  • 2 tbsp. brown sugar

  • 1 tsp. vanilla extract

  • 1 cup semi-sweet chocolate chips

  • Cheesecake Filling:

  • 32 oz. cream cheese, room temperature

  • 8 oz. sour cream

  • ½ cup sugar

  • ½ cup chocolate chips

  • ½ cup crisp bacon, crumbled  

  • 3 large eggs

  • 1/4 cup heavy cream

  • 1 tbsp. lemon juice

  • 1 tbsp. vanilla extract

  • 1 tbsp. rum extract

  • Bacon Turtle Topping:

  • 1 cup sugar

  • 2 tbsp. water

  • ½ cup extra-crispy Bacon bits

  • 3 tbsp. cold Bacon grease, chilled until solid

  • 1 tbsp. butter

  • 1 cup heavy cream

  • ½ pkg semi-sweet chocolate chips

  • ½ cup extra-crispy bacon bits

  • Chocolate Topping:

  • ½ bag chocolate chips

Directions:

  • Chocolate Caramel Cheesecake
  • Rough chop the crispy bacon bits in a food processor, then set aside. Put shortbread cookies in next and chop them. Now, add all the ingredients to the food processor and pulse a few times until everything is well mixed.
  • Press into a 9-inch springform pan, making sure the crust is about ½” thick. Firm up by pressing it down flat with the bottom of a glass.
  • Place crust onto the grill at 350 degrees for 10 minutes.
  • Place the cream cheese and sour cream into the food processor and blend. Now, add the rest of the ingredients for the filling and mix well.
  • Pour batter onto the crust and spread it evenly with a spoon. Tap the pan on the counter top to work out any air bubbles. Now, place the pan back onto the grill at 350 degrees for one and a half hours.
  • When the cake is done it will still jiggle in the middle, so don’t worry about that. Take a small sharp knife and carefully run it around the sides of the pan to free the cake from it so it won’t crack when removed. Cover and refrigerate overnight.
  • Bacon Caramel Topping:
  • Place 1 cup of sugar and 2 tbsp. of water into a saucepan over low heat. Gently stir the sugar as it melts. Once melted, bring to a low boil until it becomes amber in color.
  • Have butter, bacon, and bacon drippings ready to go. Once the caramel is a rich amber color, stir in the butter, bacon and bacon drippings, mixing well. Remove from heat and stir in the cream.
  • Set aside and let cool for 15-20 minutes. Then, pour over the top of the cheesecake, letting it pool on top. Refrigerate overnight.
  • The next morning, remove the side of the pan and prepare the chocolate sauce. Put half a bag of chocolate chips into a 2-cup measuring cup and microwave for 30 seconds. Stir. Microwave an additional 30 seconds, stir, then microwave another 15 seconds. Using a tablespoon, border the chocolate around the top edge of the cheesecake, making a nice ring of chocolate.

Now you’ve got a delicious chocolate caramel cheesecake recipe to use to top off your delicious backyard meals. Everyone who comes by will know how much you love them based on this cheesecake you’ve created just for them. There’s nothing better than creating a dessert that keeps your guests coming back and staying to hang out with you in your backyard just a little later.

More Sweet Recipes:

Stuffed Pork Loin with Cranberry Apple Bacon Jam

by Exmark

Grilled Cranberry Apple Bacon Pork Loin recipe

If you’re on the hunt for a delicious winter grilling recipe, this stuffed pork loin is a great option. The cranberry apple bacon jam recipe is just the jam on the top! It creates a delicious, warm taste that’s just right for the winter months. Plus, who doesn’t think everything is better with bacon? Fortunately, our friends at Date Night Doins’ agree.

Boneless pork loin is as versatile as chicken breast and it’s just as lean. Much like chicken, pork loin can be stuffed so you can get some tasty, versatile flavor that’s still tender and juicy. And it’s far easier than you would think.

Cranberry Apple Bacon Jam Stuffing

The stuffing in this stuffed pork loin is a cranberry apple bacon jam. This delicious jam uses a pound of bacon that slow cooks with apples, cold smoked onions, and cranberries. Eventually, it stews long enough that it all comes together in a sweet and spicy jam. The flavor is rich and savory with just a bit of sweet and tart in the flavor profile that takes it over the top. It’s used here as a stuffing, but it can also be used as a terrific topping for some of your favorite recipes. And you could even use it for a delicious burger like this Greg Mrvich recipe!

Share this delicious, stuffed pork loin recipe at your next homegate or BBQ night. Your guests are going to fall in love with the rich and surprising flavors. Just don’t tell them how easy it is. They’ll never come over again; they’ll be too busy making it for themselves at home!

If you are looking for some sides to pair with this dish, try:

Stuffed Pork Loin w/ Cranberry Apple Bacon Jam
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Stuffed Pork Loin w/ Cranberry Apple Bacon Jam

Cuisine: AmericanDifficulty: Easy

This cranberry, apple, bacon jam stuffed pork loin recipe will score lots of points at your next tailgate or BBQ night.

Servings

4

servings
Total time

3

hours 

5

minutes

Ingredients

  • 1 lb. 1-5 lbs. boneless pork loin

  • 1/2 cup Butcher BBQ Wyld Seasoning “Desert Dust” (to taste)

  • 1/4 cup Butcher BBQ Grilling Oil

  • 1-2 cups Cranberry Apple Bacon Jam

  • Cranberry Apple Bacon Jam

  • 1 lb. bacon, cut pieces

  • 1 large sweet onion, diced and smoked

  • 1 can whole-berry cranberry sauce

  • 1 large apple, chopped

  • 2 cups dried cranberries

COOKING Directions

  • Cranberry Apple Bacon Jam
  • Cut up your uncooked bacon and apple and set aside. (Ken notes that freezing the bacon for around 20 minutes firms it up nicely.)
  • Place the bacon into a skillet and cook until crispy. Using a slotted spoon, place the bacon onto a paper towel, reserving about a tablespoon of bacon fat in the pan.
  • Add onions, apples, and cranberries to the skillet and sauté in the bacon drippings, stirring often for 10-15 minutes until they start to caramelize.
  • Stir in the entire can of cranberry sauce, along with the cooked bacon.
  • Stir often, cooking until the liquid reduces and it thickens to taste (should take 10 to 15 minutes).
  • Remove from heat, let cool and grab a spoon!
  • Stuffed Pork Loin
  • Preheat the grill to 250 degrees and light your wedgie. 
  • Lay your loin out on a cutting board. Then, use a sharp knife to trim the loin so that it rolls out flat. Finally, pound evenly with a meat tenderizer.
  • Add a thick layer of cranberry apple bacon jam onto the pork loin and roll it up. Tie it with butcher’s cord and it’ll be ready for the rotisserie.
  • Slide the rotisserie rod through the center of the pork loin. Try to position it on the rod so it will sit around “right center” on the grill. Tighten the meat claws with pliers. (Just tight.)
  • Generously season pork on all sides with Butcher BBQ Grilling Oil and Wyld Seasoning “Desert Dust,” then insert a meat probe. (The oil acts as a binder for the seasoning and helps with browning.)
  • Grill for two and a half hours at 250 degrees, checking occasionally to ensure nothing has come loose. (Cooking times vary by size.)
  • Once the meat reaches an internal temperature of approximately 140 degrees Fahrenheit (60 degrees Celsius), remove from the grill, cover and let it sit for 5 to 10 minutes before serving. (U.S.D.A.-safe is 145 degrees Fahrenheit.) Keep in mind that the meat will continue cooking for another 5 to 10 degrees.

Notes

  • Make the Cranberry Apple Bacon Jam the day before you want to use it and let the flavors blend. It will keep in the fridge just fine. It’s so good that it won’t last long.

What are you waiting for? Start on this mouthwatering stuffed pork loin recipe for your next party. Or even just for a Friday night dinner.

More Main Dish Grill Recipes:

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