Tonight, I made Jerk Chicken by chef Michael Smith.
Because the kids have to eat, I don't make it as spicy as I would like to. I'm convinced it would be even more delicious if I dropped a couple of chilies into the marinade.
This time I didn't barbecue the chicken -- I braised it in the oven with the marinade for about a half-hour.
The next time I use this recipe, I'll try it with just three limes, and I'll braise at a lower temperature for a longer time. Not sure if cooking chicken that way will make any difference.
