On 5/15/2021 4:35 PM, bruce bowser wrote:
> On Friday, May 14, 2021 at 9:50:43 PM UTC-4, Alex wrote:
>> Sqwertz wrote:
>>> Home made jerk paste dry brined into a spatchcocked chicken 2 days
>>> for flavor penetration, and then smoke-grilled over pecan and post
>>> oak 1.5 hours. Served with gochujang flied lice and cool German
>>> cucumber salad.
>>>
>>> https://i.postimg.cc/Gh14gShJ/Jerk-C...ked-Smoked.jpg
>>>
>>> -sw
>> Looks great! I don't think I've ever had jerk seasoning. Time to give
>> it a go.
>
> Its simple. Marinate chicken in Italian salad dressing for 4 hours, throw it on the grill and turn it while basting it with more Italian salad dressing. There, you have grilled jerk chicken.
>

Thanks for the reminder. I've not done that for years and it is pretty
good. I have some boneless thighs in the freezer so that may be next week.