i'm following up on low end theory's tip for jerk chicken. first thing i noticed in the parking lot...no smoke. uh-oh. ordered a large plate of chicken & a patty. each table had two squeeze bottles: one w/a sweet & fruity scotch bonnet hot sauce, the other a powerful grainy brown jerk sauce. the plate came w/a scoop of rice & peas, plantain slices, a delicious little festival bread(tasted like a hush puppy), & the chicken w/a cup of bland broth/sauce on the side. from what i could tell they're grilling the chicken el pollo loco-style inside the restaurant. no pimento wood fire=no smoky flavor. but it was good for gas-grilled chicken, a nice crispy skin you punch up w/the table sauces. the patty was flaky & hot as hell. i was too full to try dessert this time around.
the visit reminded me that i need to get over & try tigeorge's haitian chicken...anyone been lately?