Friday, August 07, 2009

Jamaican Jerk Chicken

When we went to Alameda Antique Fair the other day, we saw Jamaican Jerk Chicken stand but couldn't eat it there so I decided to make at home. The recipe said I needed two chilies (Scotch bonnet or habanelo). This little orange guy (the one in the top left pic ) is beyond my heat capacity. Even when I cut in half, my eyes get watery but I should follow the recipe to make the chicken "jerk" so I did. I marinated in a lot of spices and rum (!) for 8 hours. I made lentil salad while Steven was grilling the chicken.

Look at this beauty! It was VERY tasty and not spicy as I expected. All spice, Cinnamon, nutmeg and other spices make this dish so exotic and has a tiny bit of sweetness from brown sugar. I difinitely make it again!

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