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Best Jerk chicken with rice & peas in Toronto
What the real thing tastes like
Real ingredients (via TheMealDB): 12 Chicken Thighs, 1/2 Lime, 1 bunch Spring Onions, 1 tbs chopped Ginger, 3 cloves Garlic, 1/2 Onion, 3 chopped Red Chilli, 1/2 teaspoon Thyme, Juice of 1 Lime, 2 tbs Soy Sauce, 2 tbs Vegetable Oil, 3 tbs Brown Sugar…
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To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To
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