We have had a pretty warm December, a few weeks back I took advantage of that and grilled outside. Luckily the next recipe in line, from the cookbook The Meat Cookbook, worked well with my plans.
The recipe tagged was for Jamaican Jerk Chicken. To make it I processed scallions, garlic, ginger, a red chile pepper, sunflower oil, apple cider vinegar, lime juice and zest, dried thyme, ground allspice, ground nutmeg, ground cinnamon and brown sugar in my food processors. Once it was thoroughly combined I seasoned it with salt and pepper.
I then cut up a chicken into individual pieces and cut deep gashes into each piece.
And then I applied the marinade, leaving a bit to baste with while the chicken later grills.
I let the chicken marinate for about 12 hours. I then lit my grill to medium heat and grilled the chicken, turning about every 10 minutes (and basting with the leftover marinade) for around 40 minutes. I have no photos of this because it was dark…the sun sets WAY too early in the winter!
The Verdict: It was OK. It wasn’t overly flavorful, which I was really hoping for since it is jerk chicken. For that reason I wouldn’t make this one again. There were quite a few ingredients needed for the marinade for not producing an amazingly flavorful result. You win some you lose some and some are right in the middle…this one is def. a middle one.