Jerk

Hello, again. Apologies for the absence. I’ve still been busy cooking, but lots outside the kitchen also going on (I’ll get to that in a new post soon).

***

I don’t know what it is about this winter, but it’s the first time that I’ve honestly hated a season. I look for any recipe to make it seem like it isn’t howling with wind or screaming with ice outside. And one particular Sunday two weeks ago, I had a random craving for spicy chicken. After some quick searching in the grocery store, we came home with the fixings for jerk chicken.

Oh, man, the house smelled AMAZING.

Allspice, ginger, thyme, salt, pepper, nutmeg and cinnamon

It was a really easy recipe to make: Jerk Chicken , though I would do two things differently next time:

  1. Be patient: I wanted the chicken that day, and while the flavours were great, the marinade should sit on the chicken at least overnight, as per the recipe. It would really help the spice get in the chicken and not just slide off.

Ready to sit and think about what it’s done

2. Barbeque it: We baked it in the oven, and then finished in the frying pan. The BBQ at a good temperature would help crisp up the skin and caramelize the sauce onto the chicken. It tended to slide off a bit when we ate it (making for less-than-ideal leftovers).

The finished product, with sour cream mashed and steamed broccoli

Again, definitely a keeper for the upcoming BBQ season – would be deadly with some corn-on-the-cob and a cold one!

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