Made the Jerk chicken tonight. Not that impressive. I should have used the entire >>>

L

luisa_calif

Well-known member
Scotch Bonnet but that may not have done the trick. Skin was too charred to get the flavor hit I know was in the marinade. The tostones were so-so. But the jicama/mango slaw was really good.

 
The first thing I noticed...

there were no slits in the chicken to absorb the flavor.
I don't know if you saw this as I posted it late, but it works!
The intensity will depend on how long you marinate.
Pierce the chicken with a fork all over so the chicken will absorb the marinade.
Process the following
2c veg oil
2 large yellow onions coarsly chopped
4 scallions coarsly chopped
3 scotch bonnet or habenero chilis stemmed and seeded
3T ginger peeled and grated
6 cloves garlic coarsly chopped
2T finely chopped fresh thyme
1/3c red wine vinegar
3T light brown sugar
1/4t cinnamon
1/4t ground nutmeg
pinch ground cloves
2t ground allspice
2T fresh lime juice

refrigerate and marinate 24-48 hrs
dark meat legs and thighs are more typical
and adding smoke chips to the grill gets you close to authentic
I've made this several times to rave reviews and have also used this to marinate ribs to go with.

Recipe from Bobby Flay

 
Dang! I did forget the slits and I read that somewhere, thanks! Any tips on the actual grilling?

We used hickory chips in a side pan ( gas grill) we left the skins on. Should the marinade be wiped off to prevent burning?

 
I din't make the hominy mash cooked in coconut milk. Anyone try this or have input?

I bought the hominy and I have lots of coconut milk but I made the tostones (not very well executed) but w/ Earl on WW so I couldn't bring myself to make this this go-around.

 
I grill indirect heat (that should prevent burning)and NO do not wipe off the marinade.

 
You must log in or register to reply here.
Back
Top