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My chicken just tastes..........sucky? Help

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Unknown
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edited November -1 in EggHead Forum
I took some chicken parts put it in Italian dressing foir most of the day, then put some other spices on top and it was.......I don't know .......bland. Anyone have any really different tasting spice mixtures that will perk up some bland chicken?[p]Thanks,
howard
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  • Unknown
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    Howard,
    any jerk seasoning or marinade such as dizzy pig's jamaican firewalk rub or mrs. dog's jamaican jerk marinade will fix you up right, mon!
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  • J Appledog
    J Appledog Posts: 1,046
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    Rick's Tropical Delight,
    We're having jerked chicken tonight! Breasts in jerk & black rum. Thighs in mojo. Rum make you glad, mon!
    JCA
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  • Unknown
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    6jan07-007.jpg
    <p />J Appledog,
    that's some pretty good jerk marinade ya got there. a nice level of heat!
    i was a little surprised by the tomato base...[p]here it is on some ribs... even the next day, reheated, most excellent![p]respect, mon
    <img src=http://my.erinet.com/~pnsonr/aargh.gif&gt;
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  • ShortRib
    ShortRib Posts: 180
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    Howard,
    Try to get the rub under the chicken skin. Run your finger between the skin and meat to loosen it up first. Then use your finger to push the spices deeper along the meat. If you are just seasoning the chicken without getting under the skin, you will not taste the spices when you peel the skin away after cooking.

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  • jbh
    jbh Posts: 23
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    Busha Browne's Jerk Paste[p]Mojo marinade with some reserved, then inject the strained reserved marinade[p]Or try this, using whatever chicken parts you have:[p]2-4 pounds wings or drumettes
    your favorite rub
    1 cup honey
    1/2 cup Pickapeppa sauce
    1 TBSP fresh ginger, finely minced
    4 cloves garlic, finely minced
    1-2 Jalapenos, seeded and finely minced[p]Combine the honey, Pickapeppa, ginger, garlic and japs and heat over low heat to good and hot, not necessarily boiling, just hot. Careful, don't burn the honey.
    Give the wings a shot of your favorite rub and cook until almost done either indirect on a kettle or in a cooker.
    Transfer the wings to a pan and dribble lots of sauce over them. Put the pan on the fire (grill, cooker or range) for a while, then turn the wings and dribble lots of sauce over them again and leave them on the fire a little while more.
    When everything looks done but not yet burnt, pull the pan off the fire, transfer the wings to a platter and let 'em sit five or 10 minutes for the glaze to set.

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  • bbqbeth
    bbqbeth Posts: 178
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    Howard,
    i like my chicken like my steak...just the flavor they bring. salt, pepper and maybe some paprike on the chicken..a little garlic goes a long way. the egg rules.. dasmn it.[p]
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  • Eggin in Peoria
    Eggin in Peoria Posts: 262
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    Howard,
    DizzyPig rubs provide great flavor, making sure to get under any skin you have on the chicken.
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  • J Appledog
    J Appledog Posts: 1,046
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    Rick's Tropical Delight, A tomato IS a fruit and they are plentiful in Florida, where it is packed. JCA

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