Oh-oh-oh mouth's on fire...[jerk chicken mix from the bottle filter]
August 4, 2013 2:19 PM Subscribe
I have a half a bottle of Walkerswood hot and spicy jerk chicken seasoning. The last time I cooked with it, the household complained the jerk was way too hot, but generally enjoy jerk chicken and can normally take the heat. Is there anything I can use at hand in my kitchen that I can mix in with the Walkerswood that will tone the hotness down a smidge? I'd be using it with chicken legs and bbqing them. Thanks.
Best answer: Milk, yogurt or anything dairy-based. (You'd expect water to work but it actually doesn't. Same thing if you've just eaten a pepper or something.)
posted by dekathelon at 2:45 PM on August 4, 2013
posted by dekathelon at 2:45 PM on August 4, 2013
I used to work in a Jamaican restaurant. Here's what I'd do: Dilute it with water/chicken stock and oil. Use half the amount of sauce and add water/oil/chicken stock to make up for the quantity of liquid needed. The non spicy components in jerk are (usually) allspice, green onion and garlic. And salt/pepper. Add these to your watered down sauce marinade if you have them. Lime or lemon is nice too.
Also, chastise your family for not enjoying the intended pain of this dish. Traditional side dish is "rice and peas" which is white rice cooked with some coconut milk and kidney beans. Really cools off the burn.
posted by jeff-o-matic at 3:12 PM on August 4, 2013 [1 favorite]
Also, chastise your family for not enjoying the intended pain of this dish. Traditional side dish is "rice and peas" which is white rice cooked with some coconut milk and kidney beans. Really cools off the burn.
posted by jeff-o-matic at 3:12 PM on August 4, 2013 [1 favorite]
Nthing yogurt, it works really well. Plus a touch of sugar helps - not enough to sweeten the dish.
posted by Deodand at 3:23 PM on August 4, 2013
posted by Deodand at 3:23 PM on August 4, 2013
Response by poster: Thanks everyone! I tried the yogurt suggestion (I should have thought of that myself...). I just mixed it in with the Walkerswood and chicken - delicious and spicy with tolerant heat!
@jeff-o-matic: Chastise my family, chastise me. We like spicy foods, and normally enjoy "the pain" of jerk chicken. Walkerswood seems to have more heat than other jerk mixes I've tried.
posted by MeatheadBrokeMyChair at 3:51 PM on August 4, 2013
@jeff-o-matic: Chastise my family, chastise me. We like spicy foods, and normally enjoy "the pain" of jerk chicken. Walkerswood seems to have more heat than other jerk mixes I've tried.
posted by MeatheadBrokeMyChair at 3:51 PM on August 4, 2013
Another possibility: Use a less spicy jerk chicken sauce (like KC masterpiece, which *really needs* more spice), then add a bit of walkerswood hot jamaican scotch bonnet pepper sauce to it to crank it up to the level of heat that you desire.
I typically use about a teaspoon of the scotch bonnet sauce to about a half-a-cup of the KC Masterpiece and this is about "right" for me.
posted by smcameron at 5:55 PM on August 4, 2013
I typically use about a teaspoon of the scotch bonnet sauce to about a half-a-cup of the KC Masterpiece and this is about "right" for me.
posted by smcameron at 5:55 PM on August 4, 2013
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posted by pipeski at 2:23 PM on August 4, 2013 [3 favorites]