Discussion in 'Mayberry Lounge' started by GhostZ06, Jan 20, 2015.
So i made some jerk chicken marinade today.
I would just go straight up with the marinade you posted. Once you see how that goes adjust accordingly.
I would recommend foil wrapping some apple and/or hickory wood chips and putting that over one of your burners. Once it gets smoking then cook your chicken at a low temp. Offset from the heat. Smoke is a big part of real jerk chicken flavor IMO.
are you asking people to advise you?
Do whatever you like man. It's just chicken. I'm no grilling expert.
also add small amounts of paprika, onion powder, & garlic powder
Sub out the Evoo for sesame oil. Add the garlic seperately
Salt and Pepper go a long way
i am, im curious what would be a good glaze for this.
Add some fresh herbs would be my only suggestion. Otherwise looks good
start with very high heat and back the heat off a lot after the chicken catches fire for a minute or 2. finishing it slowly keeps it moist. chicken is easy to dry out but also very easy to keep juicy.
you know TS, you can always pull aside a bit of your marinade, add some glaze to it and taste it from there. tasting is a good way to get things right when cooking. i hope it is good advise.
Save a little bit of the orininal marinade and make two batches: one with original marinate, one with the garlic sesame. Have no idea if the garlic sasame with work well with original marinade, but can't hurt to try.
ill experiment with these. im just trying to find a way to maybe make it a little sweet on top of the jerk spicy-ness. ill tell you how it turns out