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Help Jerk Chicken expert!!
I have tried to make this jerk chicken several times. Each time I can not get the taste all the way through the meat. It is only the skin that seems hot. My latest reciepe has been to use 5oz of Boston bay jerk seasoning + 8oz of apple cider vinegar+5 minced banana pepers. Marianted 17 hrs. then griled at 200 degrees for 3 hrs. Does anyone have any ideas?
Comments
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When I do tandoori chicken, I poke lots of little holes in the bird and this allows the marinate to penetrate the pieces for a deeper flavor.
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Either do what Richard suggests or get an injector. Shoot those pieces full of that wonderful spice. Might have to grind up everything in a blender.
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