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Home > posts > 2017 > 09 > Jerk Chicken and Calabacitas
Meredith and I made jerk chicken and calabacitas. I made the jerk chicken marinade on Sunday and marinaded a chicken (split in half). I then grilled it (recipe,temperatures) as two halves after a 24 hour marinade.
I think it worked out ok. The sauce kind of burt on it and made the whole thing look blackened, but all of the flavors were still there. It also made it stick pretty badly to the grill (I should have oiled it more). I also left it for too long on the second stage, but it was still moist.
Carving it was hard since I had already split the chicken, it was really hot, it was a small chicken, and it was hard to see it all under the blackened sauce. I still liked it, though I wish the marindade infused more. I also saved the marinade and boiled it to pasteurize it. Not sure what, if anything, I will do with it, but making it is so much work that I didn't want to toss it.
Meredith also made calabcitas where the zucchini and jalapeños were from her garden. She seasoned it with salt, pepper, and adobo powder. They were good, but the pan was a bit too filled and things kind of steamed.
|Zucchini from the garden||Ready to go on the grill|