Jerk!!

Just heard the radio...heat index in Memphis at 4PM is 119F.   Over here in the eastern part of Knoxville, Tennessee, it is just too damn hot!

But ....we still need to fix something for supper.   Got a great deal in boneless chicken thighs.   This has to be my favorite piece for any chicken dish.   Chicken breasts easily can turn out dry since they do not have enough fat to keep them moist and juicy.  

Over the years, I have found from Steve Ratchlin--Miami Spice how to create wonderful full flavored Caribbean cooking and BBQ.   The Jerk Brine here is something I have worked on with Steve's cookbook  guidance.    

In the Jerk Brine for three hours...then the GRILL!

Whenever I put chicken in brine, it always floats.   

I use this technique to solve the problem!!

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Jerk Brine

1 qt water
3  garlic clove; minced
1 ts cinnamon
1 tb all spice
1 ts nutmeg
1 ts cloves
1 tb red pepper flakes
1/2 c kosher salt
Combine all ingredients and stir to dissolve salt. You can speed up the process by using a food processor or a blender. Usually, I will add all ingredients in the blender and add two cups water to mix. Then add balance of water in a bowl to cover meat. This is enough for 3 to 4 pounds of chicken or pork.

Notes:  WHStoneman

Yield: 1 quart


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Now to round out the meal, I serve the jerk BBQ chicken with my home made Mango  Chutney.   My friends from Miami got me hooked on mangoes a couple of years ago when they brought me four football sized mangoes from their garden paradise in Miami.  Now I have to resort to grocery mangoes about the size of small grapefruit, but they still are good.   Freshly shredded Cole slaw with crisp Granny Smith apples, fresh sliced garden tomatoes with a cool scoop of cottage cheese.  Sounds like a pretty good low carb supper.   

Bon Appetit!