I'm starting a new section of my blog called "Friday Night Foodie" in which I attempt recipes mostly gotten off Pintrest and share them with you. I'll link up to the site with instructions and let you know how it turned out for me. This week I tried jerk chicken... ...it did not turn out as well as I'd hoped...
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| Garlic, onion, ginger, thyme, olive oil, allspice, cinnamon, nutmeg, salt honey, red wine vinegar, and lime juice... |
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| Blend! |
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| Marinate skin on chicken for 24 hours - it smelled glorious! |
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| 375 for 45 minutes...I don't think I cooked it long enough... |
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| Eat... |
I'm not totally sure what I did wrong, but it wasn't very good. The sauce was grainy and did not stick to the skin. Probably a fail on my part. It was the first time I'd cooked with skin on chicken...anybody got any tips?
2 comments:
Skin-on chicken freaks me out and I always screw it up. That being said, I find in my kitchen, it works better to make a sauce apart from the meat. As in, whatever I marinate it in, I usually discard and make a sauce in a little pan. I have better luck that way. Probably not a rule in the kitchen, but I don't know the rules, so...yeah. :)
Thanks for the suggestion! I'll probably try again and use your method.
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