Great Grilled Chickens!

 


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Jerk Chicken

I wait all year for this. The chance to not only talk about Jerk Chicken, but to make it myself. Curiously, Jerk Chicken is all about brining in a way. The marinade used to season the chicken is in fact a liquid, based on pureed onions and citrus, but it serves the same purposes as the brine in the previous recipe. The chicken sucks up salt, water, and seasonings from the brine, along with the sugar that onions surreptitiously contribute to the marinade. The results are fabulous. Sweet, spicy, smoky, super complex and totally delicious!

Take me to the recipe

This recipe calls for chicken breasts, and I've already made my thoughts about those known. Do yourself a favor and substitute thighs for a truly terrific example of this iconic dish. It will also make the wine pairing a bit easier. And while we're at it, lets add some mesquite chips to the fire when we grill these bad boys up for another layer of enticing flavor. As far as the wine goes, I know it's hard to believe but I'm still recommending Petite Sirah. Look for a lighter version and serve it with a slight chill. The smoke will marry with the oak in the wine and the rich fruitiness of Petite Sirah melds seamlessly with the bold and spicy flavors of this recipe.  Trust me!

Two to try:


Concannon Vineyard Petite Sirah Selected Vineyards $10

Smoking Loon Petite Sirah $10

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