On 2021-05-15 4:35 p.m., 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.
>

That would be a marinated grilled chicken but it is a far cry from jerk
chicken. Jerk chicken uses hot peppersm garlic, ginger, allspice, and
other spices.