$2 a plate. now I'm hungry
jerk chicken a close 2nd
jerk chicken a close 2nd
How do you prefer and/or make your chicken? -
- Thread starter Rumpled Foreskin
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Sister services, email, and search will continue to be negatively effected by the attacks. I made a thread to talk about it, if you're into networking.
Paprikesh with dumplings.
Some of the best jerk chicken I ever had was at Jolly Bob's Jerk Joint in Madison, WI. Dunno if it's even open anymore, but this summer I think I'll try the Jamaican food truck that parks two blocks from me (there are times ghetto life has it's advantages lol). I have high hopes!
Regardless of whether it's whole or portioned, I always brine my chicken. Brining works so much better for getting the flavor of the spices and aromatics into chicken, and helps it stay juicy while cooking.
Have you tried brining it in pickle juice?
Oh yes I have, it's phenomenal! I actually tried to replicate Chick-fil-A nuggets using a pickle brine, but they turned out better!
Thank you Estrogen
kiwifarms.net
Marinate strips of chicken in buttermilk (if you live outside of the US just use greek yogurt), add 1-2 cloves of garlic and some salt. Let it sit overnight in a fridge or 3-4 hours. Drain the chicken of the yogurt, just enough so it has a good coating on the meat. Roll them in some breading (if you want them hot, add some chilli to the breading) and just put them in the oven and bake. I dont use oil when I cook this meal but I do spray some olive oil on the breading so it gets crispy. You could bake it without breading but it tastes bomb with the breading.
I marinate it with some homemade teriyaki sauce (simple recipe), throw it in a sous vide bag at 150F for 1.5 hours. Then a quick sear on the pan, and some more teriyaki. On the side, some long grained wild rice and maybe some roasted sweet potato chunks.
