When I pulled out the June/July 2005 issue of Cook's Illustrated to make Triple-Chocolate Cookies a few days ago, I also took note of an article called "A Spicy Taste of the Tropics." It offered a reasonably simple recipe for easy jerk chicken, and that was this evening's fair. I adapted this a bit to cook it on the kamado grill, initially giving the chicken thighs a good sear over direct heat, and then adding the shielding stone to let the cooking continue indirectly. I erred on the side of overcooking it because grilling chicken still makes me a bit nervous, but the guests round the table said it was still tasty. We all agreed that a longer sit in the marinade/paste would have served the chicken and us well.
It is fortunate for all of us, too, that there still remained some delicious Whitley Family lemon custard ice cream. Once again, I managed to get a concession from Ben and Robin to suspend their no-sugar pact for the duration of this bowlful of goodness.
Kamado Meal #13
"Easy Jerk Chicken," from Jeremy Sauer in Cook's Country, June/July 2005, p. 22-23.
"Lemon Custard Ice Cream," from Willa Whitley and shared by Donna Whitley-Smith.
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