So, following his example, I pulled nearly everything from our seasoning cabinet and sprinkled away! What I’ve learned from Anthony, our resident jerk guru, is basically you just season your meat with any and all seasonings you like, and then add jerk marinade on top of it all to amplify the flavor (and spice). The foil is just to spare my dear husband from having yet another pan to wash. If you placed the chicken directly on a baking pan, the top would get crispy, but the bottom would be soggy from all the juices released from the chicken as it cooks. The wire rack is critical, and here’s why: in order to maintain crispy skin all around the chicken, the heat needs to circulate around it completely. It can be the wire cooling rack that you use for your Christmas cookies or your super-legit roasting rack for your Thanksgiving turkey… orrrr the super tiny one you may or may not have stolen from your toaster oven that just so happened to be perfect because it’s big enough to fit the amount of chicken you have to cook and doesn’t have a questionable matte finish that’s probably not oven safe like your cooling racks do… Whatever works! Success! Bonus points for adding waffles, whole wheat ones at that (extra bonus points for adding raspberries to his waffles!) Wife Points on 1 million right now (AND I finished the laundry while cooking… but apparently that’s only worth a pat on the back… from myself.)įirst thing’s first: make sure you have an oven-safe rack. Honestly, this is a great alternative to deep-fried chicken- no oil and no sacrifice of crispiness! And of course, it’s jerk, so you know it’s #hulkapproved. Your real benefit is this 2-for-1 recipe post that is nothing short of delicious, if I may say so myself. Leave it to me to find the best way to marry the south to the islands: enter oven fried jerk chicken and waffles! It’s like my life, on a plate.
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