Good chicken ... kind of like jerk .... good for a fast recipe .... but not a 5 star
This is delicious! I doubled the amount of marinade ingredients and boiled it after removing the chicken, and stirred it into cooked white rice. The chicken was juicy and had just enough spice. I am going to try the marinade on a pork loin, too! And this summer, will grill the chicken. Thanks, MG!
I prepared this dish using chicken thighs as a quick no fuss dish. Not sure how to rate this as I did enjoy it as a meal. The chicken was moist and tender, with the high heat and short cooking time sealing in the juices and marinade. The flavors were also good, a wee bit spicy with nice accents from the ginger and allspice. Next time, I would consider doubling up on the spices to make the flavors a little more assertive. A definite keeper.
I made this for my husband because he loves spicy foods and jerk seasoning. We used chicken breasts and thighs. Instead of broiling or roasting, however, I sauteed the breasts - when they were about 3/4 done in the pan, I added about 1/3 cup of sherry to aid in the cooking/browning. When the breasts were firm, and I removed them from the pan, I added about another 1/4 cup of sherry to deglaze the pan. When it made a nifty sauce, I poured it over the breasts. Steingrim *really* liked the sauce, and said it was sort of like a "sherry pepper" flavor, which is popular in Caribbean cooking. The allspice made all the difference in this recipe, in my opinion - don't skip it! An *excellent* recipe, well worth 5 stars.