Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2016 > 07 > 2016-07-20_JerkChickenTacos.html
Jerk Chicken Tacos (Sous Vide + Grilled)
/posts/2016/07/2016-07-20_JerkChickenTacos.html
You are viewing revision 0b6879d5 from 2017-03-05 16:35:44 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=0b6879d5 to a URL.
See the help page for more information.
Meredith and I were having a friend over so ee decided to again try to replicate Torchy's Brushfile Taco (see 2016-04-07[@rev] but decided to use a different jerk chicken recipe (and method)
We decided to go (mostly) with the Serious Eats FoodLab (Local[@rev] 1) recipe. Kenji, in typical fashion, goes overboard. We just used his original marinade.
I did make a few small changes to the marinade:
The marinade was really good. I was eating some of it with a spoon! I think we could try to thicken this (though it may then not be enough volume to blend) and make it into a sauce. Either way, we would certainly use the marinade again!
I marinated the chicken for 3 days (very long). I then followed 2016-06-28[@rev] and did the chicken at 145°F. I did it for about 2 hours with the chicken still in the marinade in the bags.
I then grilled it at the highest temp for 1 minute per side as the sear step.
Flavor wise, I like it a lot. I would certainly scale up using this recipe. Method wise, I was a bit torn. I love sous-vide but finishing on the grill was kind of a waste. It stuck some (since we intentionally not leaving it on long enough to cook) and there wasn't much benefit. Plus, it took a lot of time and propane to grill it. On the plus side, I could do it all at once, I didn't have to heat up the house, and I didn't set off smoke alarms.
I think next time, I will either sous-vide or grill, but not both. If I souse-vide, I will either just shred it or I will sear it and slice it.
Or, I will just grill it. Then you get the (appropriate for the meal) char, etc. And I may consider keeping the skin on, but we'll see.
Also, with the sous-vide, the chicken was almost too moist. It just didn't quite feel right for this. Kind of strange I guess.
Anyway, we just assembled with fat-free greek yogurt, chicken, marinade2,mango, Torchy's Diablo sauce, and cilantro. (I forgot to take a photo of mine. We used my friend's photo but we assembled hers differently and without Diablo sauce so it is missing in the above photo)
| Tortillas on the grill | |
 |
|
| Chicken after being grilled (some stuck) | Sliced up |
 |
 |