Juicy Jerk Chicken: #150 of 1000 Sustainable Food Experiments

My husband remembers eating jerk chicken at a favorite Jamaican restaurant when he was younger. I researched it, and it turns out the key ingredients to the seasoning are chili, nutmeg, and thyme – not a combination I would have thought to put on chicken. So we made our own marinade, he barbecued it, andContinue reading “Juicy Jerk Chicken: #150 of 1000 Sustainable Food Experiments”