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Jacqui’s Jerk Chicken

January/February 2010

Your rating: None Average: 4.4 (28 votes)

Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm white fish or even goat if you can find it. The wood chips are optional if you’re grilling, but they add an authentic, subtle flavor to the chicken. Serve with a slightly sweet side dish, such as sweet potatoes or cornbread, to balance the heat.



READER'S COMMENT:
"This was some of the best chicken I've had. I used a whole chicken and cut it up and just used all the pieces. I like to do this anyway because it's cheaper and you can use the carcass to make stock. We smoked ours on the grill using the...
Jacqui’s Jerk Chicken Recipe

2 Reviews for Jacqui’s Jerk Chicken

05/04/2010

This was some of the best chicken I've had. I used a whole chicken and cut it up and just used all the pieces. I like to do this anyway because it's cheaper and you can use the carcass to make stock. We smoked ours on the grill using the wood chips and it came out so juicy and flavorful. We'll definitely make this again and again.

Comments
01/22/2010

This is a very good recipie. I used skinless chicken thighs only and because it is January and I live in Minnesota grilled them inside on a Foreman grill . The marinade went together quickly and will definitly be making this again.

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