I saw this recipe for Jerk Chicken, and it was really intriguing. But, it’s supposed to be grilled or broiled. That means that the marinade dries in place in a sort of glaze. Since dutch ovens trap the moisture, that wouldn’t happen. So, I thought to myself, what if I could raise the lid with the heat a bit, and let the moisture out. So, I lifted the lid on a couple of sticks across the top. I had to put a lot of extra coals on it.
In the end, it worked, but I had to cook it a very long time. So, I’m not certain that there might not be a better way.
I think the way I’d do it next time is to bake it closed lid, as normal, and then change it up in the last 15 minutes. At that point, I’d take off the lid and put a bunch of coals on the bottom to reduce out all the liquid in the dutch oven, leaving only the sauce.
Anyway, here’s the recipe:
Dutch Oven Jerk Chicken
10” Dutch Oven
6-7 coals below
12-14 coals above
- 2 lbs chicken (I used chicken tenderloins, but I’d also recommend boneless breasts)
- 3 tbsp lime juice
- 2 tbsp sweet juice (I used pineapple)
- 2 tbsp oil
- 1 tsp soy sauce
- 5-6 stalks of green onions, chopped
- 1-2 jalapenos, cored, seeded, chopped
- 2 tbsp allspice
- ½ tsp cinnamon
- shake of nutmeg
- 2 tsp thyme
- black pepper
I started by mixing all of the ingredients (except the chicken in the bowl). I put those all in a ziplock and added the thawed chicken. I shook it all up to get it good and coated and put it in the fridge to marinade.
In the meantime, I started the coals, and started working on the potatoes.
Dutch Oven Seasoned Baked Potatoes
12” Dutch Oven
10 coals below
19-20 coals above
- 5-6 medium potatoes
- Sea Salt
- Garlic powder
- Dried parsley
I started by putting about a quarter inch of oil in the bottom of a bowl. I coated a potato in oil, then sprinkled it with the salt on all sides. I put that in the dutch oven, then repeated that with all the others. Then, I sprinkled the pepper, garlic, and parsley over all the potatoes. Those went on the coals.
At that point, the chicken came out of the fridge, and I put it in the bottom of the 10 inch dutch oven in a single layer. And here’s where what I really did and what I would do in the future diverge. I would put the dutch oven on coals with the lid on, and then, as I said above, I’d cook the chicken, then pull the lid off.
At any rate, it all tasted GREAT!