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Some like it hot. And those that do will absolutely love this jerk chicken recipe, which calls for heaps of Scotch bonnet (or habanero) peppers.
- 1 4-pound chicken, cut into 8 pieces
- 1 medium red onion, chopped
- 10 Scotch bonnet or 15 small habanero chiles, stemmed, seeded
- 8 scallions (white and pale-green parts only), chopped
- 1 3-inch piece peeled ginger, sliced
- 2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons ground cinnamon
- 1 1/2 tablespoons whole allspice
- 1 tablespoon powdered adobo seasoning
- 1/2 teaspoon Maggi Liquid Seasoning
Pierce chicken all over with tip of a small knife; transfer to a large bowl. Purée remaining ingredients and 1/4 cup water in a blender until smooth. Reserve 1 cup for dipping sauce, if desired. Pour remaining marinade over chicken; massage into chicken. (To protect your hands from the chiles' heat, wear latex gloves.) Cover; chill for at least 1 day and up to 2 days.
Let chicken sit at room temperature for 1 hour before cooking. Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken on grill, skin side up. Cook covered, turning often, until skin is crisp and lightly charred and an instant-read thermometer inserted into the thickest parts of chicken registers 160° (breasts) or 165° (thighs), 30–45 minutes. Transfer to a platter and tent loosely with foil; let stand for 10 minutes. Serve with reserved dipping sauce, if desired.
Nutritional ContentOne serving contains: Calories (kcal) 320 Fat (g) 6 Saturated Fat (g) 1.5 Cholesterol (mg) 160 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 51 Sodium (mg) 5280 mg Note: This recipe relies heavily on seasoning. Both the powdered adobo seasoning and Maggi Liquid Seasoning have high sodium content, resulting in higher than usual sodium content per serving. To reduce sodium intake, cut back on the amount of dipping sauce used.Reviews Sectiondelicious! but right, not for the faint of heart.brushjlsolon, ohio10/29/19
Miss Ollie's Jerk Chicken
Let’s get a technicality out of the way: Classic jerk chicken is grilled over pimento wood (which comes from the tree that also produces allspice berries). If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
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I am in the middle of making this recipe a second time. So. yes, did make again. It turned out great the first time and the balance of flavors is really great. It’s pretty straightforward and easy with a food processor. This time around, it’s just for me, so I’m doing three habañero chilies instead of two. Also trying the marinade on some cauliflower that I’ll be roasting as well. Next time I’ll probably double or triple the recipe and freeze some of the marinade for another time.
Made this again and marinated 48 hours--so much better than just one overnight if you can plan ahead--the meat was incredibly juicy and flavorful. I also switched to all drumsticks for a better surface flavor-to-interior meat ratio.
This chicken turned out very well despite a last-minute switch of cooking techniques when the rainy weather ruined my grilling plans for my already-marinated chicken. I roasted the chicken (all thighs) on a wire rack above a sheet pan at 350 F for about an hour (flipping midway), followed by broiling 2 minutes on each side to brown up the skin. They turned out lovely--moist and flavorful inside with nice crisp exterior. The one other change I made was substituting 4 jalapenos for the scotch bonnets since I couldn't find either scotch bonnets or habaneros locally. Went well with rice and beans as a side dish.
I've made this recipe more times than I can count. This is OUTSTANDING as it is. But if you really want to impress your Jamaican friends, double the Scotch Bonnets and leave the seeds in. DO NOT reduce the allspice, and for an additional touch, add a tbsp of Molasses. Be careful when you BBQ to use low heat and/or keep chicken far from flame as this marinade burns easily. And for the most authentic flavor to really make this beyond incredible, use a smoker to cook the chicken. This is a winner, and has every Jamaican I ever served it to smiling.
We made this for the first time this weekend. This recipe rocks. Excellent blend of spices, heat and crisp skin. Spicy, yet not too "hot". We marinated it for 24 hours, dont skimp on the marinade time. This will definatetly be a keeper in our summer recipe file.
I've made this recipe several times over the years for different people and get the same rave reviews. The only thing I do differently is I bake it in all the sauce instead of grilling it. The sauce whips together easily. Very little hands on time with this dish. You can definitely up the peppers and still keep the heat palatable. I highly recommend allowing 2-3 days for marinating. The meat comes out so flavorful and moist. I usually serve this with plain rice and either sweet potatoes, squash or pan fried sweet plantains. Excellent recipe!
This was great! I made exactly as in the recipe, except that I baked and used all thighs. Not as spicy as I feared after reading the Scoville numbers on Scotch bonnets I'll pop it up some next time. I served with a rice and black bean "salad" (and some carrots). Had a 2nd dinner by mixing shredded leftover chicken with the rice and black bean salad, and with corn kernels mixed in. Was two days later, and anyway felt more like a new recipe than leftovers.
I made this marinade last night. I had a jar of Jerk Sauce brought back from Jamaica on hand to compare it to. The jar was more salty, but otherwise this is dead on. Plus some points for the freshness versus the jar.
I used this marinade to make chicken wings for a neighborhood "Tropic al Winter" theme party. I was surprised at how green the marinade was (due to the scallion), but it turned the expected brown during cooking. Rather than grill the wings, I baked them according to the method given in the Gourmet 1991 recipe for Jerk Chicken Wings (450F oven for 30-35 min). Flavor was exactly what I was after - and recieved compliment after compliment from the guests. I will definitely be repeating this in the summer on the grill!
this recipe is simply outstanding. I do use 4 habaneros with the seeds and a tablespoon of molasses and marinate the chicken for two days. just BBQ it slow over low heat otherwise it will burn. it is incredible
OUTSTANDING! I cook this recipe for Jamaicans and they all want to buy my sauce. I have taken the advice of previous reviews and double the Scotch Bonnets, plus add a tablespoon of molasses. This sauce is just incredible
Soooooooo amazing, I made this a year ago for the first of many times. Everyone loves this and you don't get tired of it. I marinate it for 3 days. I use dark meat only (whole leg quarter or cut up.) then I grill them over direct med. heat with the lid closed for 15 minutes per side. Always perfect. I always marinate this in large batches and freeze some after marinating for three days.
I have been trying to find a recipe for jerk seasoning that is close to what I used to get from a Jamaican supermarket in North Carolina. This definitely was not it. It tastes okay, but not what I'm looking for in a jerk. I doubt I will make it again.
This is amazingly tasty for the minimal effort it requires. I baked it out of necessity (no way to grill it) and loved this. My husband asked after the first bite "When can we have this again?"
Excellent! I have made this dish twice so far. The first time, I grilled it. The second time I baked it. I actually prefer baking it. It made the chicken very moist. I wrapped chicken in foil and baked 375, then I remove top foil and broiled the top brown. Then turned the chicken over to broil the other side. I will try the grill again this summer, since so many cooks praise the grilling method. The only adjustment I would do is cut back on the salt. We used three habeneros - spicy.
the best jerk recipe. I do add more peppers. make a double batch of marinade and freeze some. you never know when you might get a hankering for some jerk!
Took the advice of former reviewers and doubled the habaneros and added a bit of molasses. I can't stop eating this! I wish I had made much more - but it was so simple, that I'll certainly make it again very soon. Very authentic.
This was really good. I used leg quarters and cooked them on a rack in a roasting pan since it was too hot outside to fire up the grill. The only change I made with the seasonings is I used a teaspoon of salt (kosher) instead of a tablespoon. I will definitely make this again and will make it on the grill. I served spicy black beans, rice, and a mango salsa with it.
I am making this tomorrow for the second time in less than 2 weeks. Its is so incredible. I only wish I had tried it sooner. Delicious!
wonderful and left the recipe as it. A nice accompaniment for this dish is papaya, mango salsa with red onion and cucumber. I made a citrus sauce for the salsa and also served coconut rice. What a winner. I even made squash fritters for an appetizers and I could not cook them fast enough. WINNER.
Delicious! I made two batches for dinner guests one with Scotch Bonnets, one with jalapenos. Essentially, both batches tasted the same one was just hotter than the other. I also took the suggestion of one reviewer and used about a teaspoon of molasses, which added a touch of sweetness.
I consider myself a purist and I can't image this without Scotch Bonnets. It gives the dish the real flavor. I recommend a little molasses rather than the overwhelming traits of soy sauce. Fresh thyme, Jamican pimento (allspice) and scallion are also a must. Ginger, cinnamon, nutmeg, garlic, onion are optional and add only hints of character to the flavor. This is the perfect summer dish and if you ever go to Jamaica, go to Boston Beach for the most authentic Jerk you will ever taste.
This recipe was easy and tasty. However, Iɽ cut the salt a little
and, do NOT taste the marinade before using it (you'll think "this is awful!")
Very very good! I agree-- don't you dare reduce the amount of allspice-- that's what makes it wonderful! I used chicken breasts, and marinated for 36 hours-- the chicken was *wonderfully* juicy and moist! I will admit, I tweaked it a tad-- I added a splash of bourbon-- the puree seemed a little thick, and doubled the sugar. I think next time-- the only change I would make would be to double the habaneros. It wasn't quite spicy enough for us. True jerk in my opinion should burn as well as tantilize, and this was surprisingly mild. But then again, here we eat chiles for breakfast, so it could just be us. :)
This was damn good. To keep the true Jerk Chicken taste, don't reduce the allspice. its a great flavor. If you like your food hot, don't hesitate to add another pepper or 2.
Jerk seasoning has three main ingredients: allspice, thyme and extremely hot scotch bonnet chillies. Add rice and beans, and festival bread, if desired, to create a Jamaican feast. You will need to soak the beans and marinate the chicken overnight.
- 1 tbsp sea salt flakes
- 2 tsp black pepper
- 1 onion, chopped
- 6 spring onions, chopped, plus extra, to serve
- 2 tbsp thyme leaves
- 2 tbsp vegetable oil
- 1½ tbsp ground allspice
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 tsp finely grated ginger
- 2 tsp brown sugar
- 80 ml (⅓ cup) lime juice
- 60 ml (¼ cup) cane (see note) or rice vinegar
- 2 scotch bonnet or 3 habanero chillies (see note), seeded, chopped
- 2 garlic cloves, finely chopped
- 1.8 kg whole chicken, cleaned, jointed
- salt, to taste
- lime wedges, to serve
Rice and beans
- 200 g (1 cup) dried kidney beans, soaked in water overnight, rinsed, drained
- 1 tsp black pepper
- 3 sprigs thyme
- 4 garlic cloves, bruised
- 300 g (1½ cups) white long-grain rice, rinsed, drained
- 400 ml can coconut milk
- 1 scotch bonnet or habanero chilli
- 3 spring onions
- 2 tsp salt
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
Soaking time overnight
To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste. Using latex gloves, rub the marinade over the chicken. Place in a bowl, cover and refrigerate overnight.
To make rice and beans, place beans in a large saucepan. Cover with 1.5 litres water, add black pepper, thyme and garlic, and bring to the boil. Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender.
Add rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine. Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed. Remove and discard thyme, garlic, chilli and spring onions.
Preheat a barbecue (ideally, a woodfired one for smoky flavour) to high, then adjust to medium and grease the grill. Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through.
Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and festival bread, if desired.
• Cane vinegar is made from sugar cane juice and is available from Asian food shops. It may be labelled sukang maasim.
• Scotch bonnet and habanero chillies are very hot wear latex gloves when handling. Both are available from selected greengrocers.
Jerk Chicken with Rice ‘n’ Peas.
1. Coat the chicken in the Jerk paste. If time permits, leave to marinate in the fridge overnight.
2. Preheat the oven to 190&rsquoc. Place the chicken on a foil covered tray and cook for 30 mins or until the chicken is cooked through and the juices run clear. Whilst the chicken is cooking, begin cooking the rice &lsquon&rsquo peas.
For the Rice &lsquon&rsquo Peas
3. Add the kidney beans (including the liquid) & the coconut milk to a large saucepan with the onion, garlic, thyme & salt. Add 2 cups of water, stir through & then bring to the boil.
4. Meanwhile rinse the rice in a sieve until the water runs clear. Once the Coconut Milk has reached boiling point add the rice, stir, reduce the heat & simmer for 30 mins or until the rice is cooked.
5. Once the chicken is cooked, serve alongside the rice &lsquon&rsquo peas & a pot of Reggae Reggae sauce to pour over.
Ainsley’s Ultimate Jerk Chicken
‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet marinade, which means that you can use the wonderful flavours in such a variety of dishes, from meat or fish, to vegetables or grains. Traditionally, the mix will include allspice and Scotch bonnet chillies, but the spices can be adapted to taste. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, you can use four chicken breasts with the skin on and cook on the barbecue for 15–20 minutes.
Ainsley's Caribbean Kitchen
First, make the marinade. Place all the ingredients, except the seasoning, into a food processor and pulse until smooth. Season with a little salt and a generous grinding of black pepper.
Cut slashes into the smooth side of the spatchcocked chicken so that the marinade can penetrate the flesh and place the chicken in a shallow dish. Pour over the marinade and rub well into the meat. Cover and chill for at least 2–3 hours, or preferably overnight, turning every now and then.
Preheat a barbecue with a lid and take the chicken out of the fridge to come up to room temperature.
Cook the chicken on the hot barbecue with the lid down for 40–50 minutes, turning occasionally and basting with any leftover marinade, until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.
Remove the chicken from the heat and rest for a few minutes, then serve with a simple mixed salad or a traditional crunchy coleslaw.
Jerk Chicken - Recipes
- 4 large chicken legs, skin on, cut into drumsticks and thighs and scored
- Olive oil, for frying
- 2 tbsp Worcestershire sauce
- Rice, to serve
- 4–5 thyme sprigs, to garnish (optional)
For the marinade
- 1–2 Scotch bonnet chillies, deseeded and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground allspice
- 5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
- Freshly ground black pepper
- Olive oil
Preheat the oven to 220°C/Gas 7.
First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).
Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.
Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.
Serve the chicken hot with rice.
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012
Heat up your taste buds with this spicy recipe!
- 1/4 cup white vinegar
- 1 Tbsp. dark rum optional
- 1 medium jalapeño seeds and veins removed, chopped
- 1/2 medium red onion chopped
- 2 green onions chopped
- 1 Tbsp. fresh thyme chopped
- 1 Tbsp. olive oil chopped
- 1/4 tsp. sea salt or Himalayan salt
- 1 tsp. ground black pepper
- 2 tsp. ground allspice
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 1 thin slice fresh ginger peeled, chopped
- 1 tsp. raw honey
- 4 (4-oz.) raw chicken breasts boneless, skinless
- 1/4 cup fresh lime juice
- Nonstick cooking spray
Place vinegar, rum (if desired), jalapeño, and onions in blender cover. Blend until slightly chunky.
Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey cover. Blend until almost smooth.
Pierce chicken all over with a small knife.
Place chicken in resealable plastic bag. Add lime juice mix until well coated
Add spice mixture mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.
Remove chicken from marinade discard used marinade.
Place chicken on baking sheet lightly coated with spray. Bake for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
Serve chicken with black beans if desired.
P90X / P90X2 Portions
2B Mindset Plate It!
Serve with veggies and an FFC at lunch or veggies for dinner.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.
Heat oil in large skillet on medium-high heat. Add chicken and peppers to skillet. Sprinkle evenly with 3 teaspoons of the Seasoning. Cook 3 minutes, stirring occasionally, until browned.
Stir in stock, orange juice, rice, black beans and remaining Seasoning. Bring to simmer. Reduce heat to medium-low cover. Cook 20 to 25 minutes, stirring halfway through, until most of the liquid has been absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Sprinkle with chopped green onion and serve with lime wedges, if desired.
Instant Pot® Cooking Method: To prepare in Instant Pot, reduce amounts of both chicken stock and orange juice to 1 cup each. Heat oil in Instant Pot on SAUTE function. Add chicken and peppers to pot. Sprinkle with 3 teaspoons of the Seasoning. Cook 3 minutes, stirring occasionally. Stir in stock, orange juice, rice, black beans and remaining Seasoning. Close lid. Set Valve to Seal. Select PRESSURE COOK (MANUAL) cook 6 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open lid once pressure inside pot is completely released. Sprinkle with chopped green onion and serve with lime wedges, if desired.
Jerk sauce is spicy, but quite different than buffalo sauce, which is also spicy. Jerk sauce involves a lot more complexity, and takes the heat up a few degrees.
Great jerk seasoning should bring the heat. Even if it takes a moment to get used to, it is worth it.
I love spicy foods, and I was actually surprised by this a lot. It wasn&rsquot as intense as it could&rsquove been, I think due to the peppers that we happened to end up with, but still be cautious and try this yourself before feeding it to any small or sensitive people. It has the potential to make you sweat.
Also, just a word of cation from experience. Make sure to wash your hands after you handle those peppers, or wear protective gloves. If you rub your eyes (or touch any other places that you don&rsquot want feeling the burn) then you will learn quickly and the hard way what getting pepper sprayed feels like.
I always keep a box of gloves around the house. I mean, 7 kids, there are things you deal with on the regular that you don&rsquot want your hands touching. Pretty cheap and easy way to keep things clean whether you are chopping hot peppers or cleaning up kid gunk.
Smoked Jerk Chicken Thighs
Using pellet grills for smoking jerk chicken thighs is the best way to go. The goal is to recreate the classic jerk chicken that originated in Jamaica.
In Jamaica, jerk chicken stands are on the roadside. The chefs typically use a steel drum that has been cut in half and turned into a big barrel style smoker grill. The preferred meat is chicken thighs because the dark meat has more fat to keep the meat moist while it smokes.
Jerk chicken refers to a process of dry and wet rubbing the seasonings into the meat. The most prominent spices include the nutmeg and allspice and of course the scorching Scotch Bonnet or habanero chilis.
&ldquoJerk&rdquo also refers to poking the meat to allow the spices to seep in and the fat to render out as it cooks. The term is related to &ldquojerky&rdquo but of course you are not trying to cook the chicken so long that it turns into chicken jerky!
The dry spices are rubbed into the meat, then the chicken is soaked in a salsa made from the peppers. I like to let the meat marinade overnight so the flavors really penetrate the meat.
The dry rub marries the heat better that way too. Don&rsquot get me wrong. I love the spicy bite of smoked jerk chicken hot off the grill. But, I don&rsquot want to just taste fire. I want all those other flavors to come through as well.
My Instant Pot Honey Garlic Chicken Thighs are a perfect way to use up that chicken!
Jerk Chicken Thighs Shopping List
Don&rsquot let the ingredient list fool ya. Most of these items are likely in your pantry already, so I&rsquom going to break them up for convenience.
Probably need to buy:
- chicken thighs
- scotch bonnet/habanero peppers
- fresh lime juice
- green onion
- fresh thyme
- olive oil
- soy sauce
- salt & black pepper
- brown sugar
What is allspice?
Allspice come from the pimenta dioica, which is a type of myrtle. A lot of people confuse allspice and juniper berries. They are similar looking, but the allspice has a sort of cinnamon, nutmeg, cloves, and pepper sort of quality to it.
(Now you know how it got the name &ldquoallspice&rdquo)
Allspice gives the pellet grill jerk chicken that exotic and complex flavor that rescues you from the fires of the peppers. It is the spice that makes you not only dare to take another bite, but entices you to keep going until the heat no longer matters.
Both allspice and juniper come from evergreen type trees, and you can actually substitute allspice for juniper berries in some recipes. However, juniper berries have more of a piney flavor whereas, allspice has more complexity.
For great jerk chicken, always go with allspice.
How to make jerk chicken
Jerk chicken is pretty easy to make, it just takes a little time. Here are the steps to making the perfect jerk chicken, everytime.
- Mix up the marinade & blend
- Marinate chicken OVERNIGHT. A couple of hours won&rsquot do here. Go to full distance.
- Grill the chicken over live wood fire or coals.
- Use a meat thermometer and remove the chicken at 165°.
- Optional* Fry the chicken skin-side down after smoking to crisp up the skin.
Smoke or grill the jerk chicken thighs?
Quite simply, do both. I love my pellet grills because you get the wood-fired flavor while still being able to grill like you would on a gas or charcoal grill.
Getting some grill marks on the skin adds another seasoning to the mix too. The high heat at the end also helps burn off some of the capsaicin oils in the chili peppers. That makes it so you don&rsquot need to have a fire hydrant handy when you eat.
However, a nice frosty beverage close by won&rsquot hurt.
On what kind of grill should I cook Jerk Chicken?
We have a Traeger and Camp Chef pellet grill at the house. For this particular recipe I fired up the Traeger, but any kind of pellet grill will do!
You could also cook this on a gas or charcoal grill if you&rsquod like, or even cook it in the oven if you don&rsquot have a grill or the weather isn&rsquot cooperating with you.
Also, who has tips for me on cleaning a Traeger because mine has definitely looked better! 😉
Buy the Pellet Grill Chicken Cookbook!
21 delicious recipes, all made on the pellet grill! You&rsquore going to love this easy-to-read cookbook that&rsquoll have you buying chicken and pellets in bulk.
How do I tell when chicken thighs are fully cooked?
You can&rsquot tell by time or by feel, like you can with steak, that&rsquos for sure.
I highly recommend a high-quality wireless thermometer when you are doing any kind of serious grilling. The Thermoworks Smoke is my favorite, after trying a few popular options on the market.
It is easy to setup, magnets right to the side of your grill (don&rsquot put it on the hot parts), and the received stays right with you and will alarm you when your food gets to the point you need it to be.
What to serve with grilled jerk chicken?
Just because grilled jerk chicken brings the heat to such a high degree, I recommend serving it with dishes that help cool things down a bit. That way you can keep enjoying the chicken.
Every time the spice feels like it is going to set off a four alarm, then you can just come to the rescue with something that cools things down quickly.