Okay, so today I decided to tackle jerk chicken. I’ve seen it all over the internet and always wanted to try making it myself. I’m no chef, but I figured, how hard could it be?
Getting Started
First things first, I needed to find a recipe. I checked out a few online, and most of them seemed pretty similar. Lots of spices, which is right up my alley. I gathered all the ingredients, or at least I thought I did. Turns out I was out of allspice, so I made a quick run to the store.
Prepping the Chicken
I grabbed some chicken thighs and legs – I like the dark meat, it’s juicier. Then, I whipped up the marinade. It was a messy mix of Scotch bonnet peppers (man, those things are spicy!), ginger, garlic, thyme, scallions, and a bunch of other stuff. I blended it all together until it was a nice, thick paste.
I slathered the marinade all over the chicken, making sure to get it into every nook and cranny. Then, I covered it and stuck it in the fridge. The recipe said to let it marinate for at least a few hours, but I went for overnight. More flavor, right?
Cooking Time
Next day, I fired up the grill. I wanted that smoky flavor, you know? Once it was hot, I threw the chicken on. I kept a close eye on it, flipping it every now and then so it wouldn’t burn. The smell was amazing, my neighbors probably hate me!
Making the Sides
While the chicken was cooking, I got to work on the sides. I decided to make some rice and peas, and a simple coleslaw. Nothing fancy, just something to go with the star of the show.
- For rice and peas: I rinsed the rice,I added coconut milk.
- For the coleslaw:I shredded some cabbage and carrots.
The Finished Product
After about 45 minutes, the chicken was cooked through and had a beautiful char on it. I took it off the grill and let it rest for a few minutes. Then, I plated it up with the rice and peas and coleslaw. Honestly, it looked pretty good, if I do say so myself!
And the taste? It was spicy, smoky, and flavorful. The chicken was tender and juicy, and the sides were the perfect complement. Definitely worth the effort, and something I’ll be making again for sure.
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