I have made three attempts at Jerk Chicken, all three were big disappointments. Marinade Bases each time were vinegar, one had soy sauce, both using a Tbsp of olive oil and the typical spices including habenaro without seeds ... I put the thighs in a ziplock bag, put the blended marinade on top and waited for 12 hours.
I grilled those thighs today, and they just taste like plain charcoal grilled chicken. They took no flavor at all, weren't even spicy.
Should the chicken be swimming in the marinade? Are bone-in thighs suitable? I don't know what I'm doing wrong, but I NEED some Jerk chicken like I had in Jamacia. Please help!
(This last attempt was a recipe in the book, "Caribbean food made easy with Levi Roots.)
bon appetit
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