site stats
Side Orders: Nothing mellow about Marley’s chicken |

Side Orders: Nothing mellow about Marley’s chicken

This weekend is the gateway to grilling season, and the skies around Chattanooga may be smoky with everyone lighting up and throwing steaks, chicken, burgers and more on the grill.

I usually serve steaks and burgers over the Memorial Day weekend, but this year, my tastebuds will be dancing to the tune of Ziggy Marley’s jerk chicken. His recipe came across my email from AARP Magazine not too long ago, and it didn’t take long for me to go outside, light a fire and wait impatiently for the coals to die down so I could throw the spicy chicken on the grill. The anticipation was killing me because many folks will tell you that you haven’t had good, authentic jerk chicken till you’ve gone to Jamaica. Until now, I have agreed. But no longer.


Marley takes no shortcuts in making his jerk seasoning. He doesn’t use premade. He makes his own, using some of the hottest peppers around — Scotch bonnet — grown in his garden.

“Growing something on your own helps you appreciate it more,” he says in the article.


Anne Braly

Anne Braly

Photo by
Contributed Photo
/Times Free Press.

Marley likes his chicken spicy hot but says you can control the heat by not smothering the chicken with jerk seasoning. If you have a tender palate, go lightly, adding just enough for flavor.

Jerk chicken is something Marley and friends grew up on, visiting roadside stands where men would stir coals in big barrels topped with mounds of smoking jerk chicken.

You can still buy it that way around the island. But why bother to go when you have Marley’s recipe in your hands?

Ziggy Marley’s Jerk Chicken

1 whole chicken, cut into pieces

1 lemon, sliced into 4 to 6 pieces

2 Scotch bonnet peppers, seeds removed (see note)

1 tablespoon salt, or to taste

1 teaspoon black pepper, freshly ground

1 teaspoon allspice

1 teaspoon nutmeg

4 garlic cloves

1 1/2 teaspoons dried thyme

1 teaspoon fresh thyme

1/2 cup chopped scallions

1 tablespoon coconut oil

Set aside chicken and lemon slices. Using food processor, blend remaining ingredients into a paste.

Rub paste all over chicken. Grill chicken over medium or medium-high heat for 5 to 6 minutes on each side or until thoroughly cooked. Serve with lemon slices.

Note of caution: The chicken is spicy hot. For a milder rub, remove pith and ribs, in addition to seeds, from peppers.

NEW ON THE MARKET

* Lodge Manufacturing has come up with something long overdue: a two-handled cast-iron skillet that comes in two sizes, 10 1/4 inches ($26.75) or 12 inches ($39.50). You know how heavy one-handled cast-iron skillets can be when they’re loaded with food. And if you’re trying to pick one up from an awkward angle, it gets even more difficult to do when you only have one handle. No longer. The handles are not the long kind you’re used to seeing. They stick out only slightly, much like the company’s Dutch ovens, making them easy to grasp and hold onto when lifting the pan from the oven or grill. Leave it to Lodge to reinvent the classic in such a helpful way. You’ll find the skillet and all other Lodge products at shop.lodgemfg.com.

* In recent years, there have been safety alerts about metal brushes used to clean grills. The bristles have been known to fall out onto the grill, where they can wind up embedded in the next batch of food — and that’s not good. Now, Grill Daddy, maker of grill brushes, has patented new technology, Bristle-Lock, that binds the bristles to their grill brushes by weaving stainless steel and copper that impregnates the bristles into the metal, requiring over five times more force to remove them compared to other leading grill brushes. Not only is the dangerous problem of bristle fallout eliminated, but since it’s made of PVC (the same material as water pipes) and cleans with the power of steam, it only requires water to clean and eliminates harsh chemicals or other grill cleaning solvents. Best yet, prices start at $7.99. They can be found at Walmart and Target stores, as well as Williams-Sonoma.

Contact Anne Braly at abraly@timesfreepress.com.

Category: Skillets  Tags: ,  Comments off
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.