I perused a lot of jerk chicken recipes before deciding to go with this one & I made the right choice!!! This has been absolutely outstanding & it is my go-to jerk marinade recipe--I've already shared it with several other cook-friends of mine. The few times that my chicken didn't come out so well were soley my fault. Now, I believe I have it down to a science: (1) I marinate for at least 5 days; (2) I ALWAYS use chicken thighs (you can't beat the juiciness and flavor on the grill & trust me, I'm a chicken breast guy (btw, I know thigh-leg quarters are traditional, but I don't like the sinewiness of drumsticks); (3) if you can take the heat, always use something hotter than jalapenos such as habaneros, which gives you something closer to the authentic scotch bonnet flavor (besides, the heat always dissipates over time, so don't be shocked that the chicken is much milder the next day or afterwards. There are several peppers hotter than jalapenos [serranos, manzanos, etc.], and I encourage you to experiment with several to find the flavor you want); (4) sear the chicken directly over the heat source for 2-3 minutes each side (again, use thighs for max flavor), then move to the "cool" side of the grill for the next 45-50 minutes, cooking with the lid down. The end result is a chicken thigh that is cooked thoroughly through without having burned the exterior and the jerk flavor that we all love is penetrated all the way to the bone. Absolutely delicious!!! Thanks, Jay!!!
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I perused a lot of jerk chicken recipes before deciding to go with this one & I made the right...