My husband had some in a restaurant and recently at a friend's house, and now wants me to add it to my reportire. I did a bit research online and saw most jerk seasoning is a combo of thyme, scotch bonnet chilis, cinnamon, and all spice. Some calls for giner, others don't, some even have soy sauce, which I'm suspicious of.
What is your combo?
Also, if anyone lives in San Francisco, and have eaten 21st Amendment's jerk roasted chicken, any idea how they keep everything so moist, yet the jerk seasoning pentrate all the way into the meat?
And if you were making a menu centering around a roated jerk chicken, what sides/dessert would you recommend?
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