Oven Broiled Jamaican Jerk Chicken is my recipe for making a Jerk Chicken all year round, even when your Oil Drum grill is under snow! The key is to use either an authentic home made marinade or improvise by using a store bought one such as Grace or Walkerswood brands. My secret is a long marination in the fridge. Two nights in the fridge is ideal but as little as 1 hr will do. Do use either or both- Wine / Lime Juice to tenderize your poultry. This along with the long marination, start the breakdown of tough tissue, which is completed in the cooking process. Finally, Jerk should have a 'Grilled' surface look, taste and texture, and yet the meat should be juicy and fall off the bone easily. Jerk meats need no accompaniment at the table, though I do enjoy a modest dash of PickaPeppa Sauce for added zest. Red beans & rice and a Jamaican cabbage salad are traditional side dishes. Chase it all down with your favorite beer, Jamaican Cream Soda or Ginger Beer. Ya Man! Special Thanks to: Sheilah Kaufman ( fearless fussless) & Rick McCleary
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