made some jerk chicken yesterday with rice & peas and plantains, then used the leftovers today to top a pizza crust I made out of deep fried festival dough for lunch.
Chicken was marinated for about a day & a half in Walkerswood jerk marinade prior to hitting the kettle at 250 for a couple hours, pecan wood was the smoke. Dizzy Pig Jamaican Firewalk added at the grill.
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the sauce is homemade, the real deal, soy sauce, vinegar, fresh ginger, thyme & scotch bonnet, ground nutmeg, fresh scallions & onions, dried pimento berries, brown sugar, & enough ketchup & water to thin it out, I could drink a cup of this stuff.
The rice & peas were also pretty accurate including coconut milk, fresh thyme & ginger, scallions & onions, more pimento berries & overnight soaked kidney beans which give the finished dish that red hue.