We own a gas grill, and it has its own merits. It's perfect for when you want to grill a quick burger or chicken kebabs. However, when it comes to flavor-- to us, nothing beats the flavor of charcoal and/or wood chips.
Wait. I take that back--just a little. The very best barbecue, in our opinion, is with a fire pit and real wood. But, that's for the reaaaaaaaaaaally serious pit-masters. So, we have been working on learning ways to work with charcoal and wood chips to make our faves--like brisket, and baby back ribs, to name a few.
Craig has set the chicken, skin side down, on top of the coals.The chicken should be flipped over halfway through browning them on both sides--10-15 minutes.
Warning! Watch the chicken closely, because there is brown sugar in the marinade-- so it can burn quickly. Craig caught it on time, and flipped the chicken over.
Here, Craig is starting to transfer the chicken off the coals, and to "indirect heat". He put the lid on the Weber and let the chicken cook to 165F (about 15-20 minutes more).
I've already scoped out my piece of chicken!
The aroma of cinnamon, ginger and ... well, barbecue, is intoxicating!
As side dishes,I made a Roasted Sweet Potato and Black Bean salad and mashed plantains, with some lime zest.
TASTING NOTES: My son, and his friend, joined us for dinner. All of us were so happy with the flavor of this chicken! Jerk spice, where have you been all of my life??!! Brian's friend was saying that he can't cook chicken, without it turning out dry. Not this chicken! It was bursting with moisture. I wondered if three jalapeños would be too spicy-- but that wasn't the case at all. I sent my son to his home, with a care package of leftover chicken. He said it was just as good to eat, the next day.
You might wonder if you can adapt this to a gas grill. Yes, I don't see why not. However, I think that cooking over coals adds so much more flavor!
I didn't photograph the Sweet Potato salad recipe, but I will make it again and share it. I made it, on a whim, and I got rave reviews. As for the plantains, this is also something new for me. Plantains have a starchy texture, but I find them to be a delicious alternative to making mashed potatoes. My son isn't a fan of citrus (I hope he outgrows that), but the rest of us love it. (Both recipes are at the very end of this post. Recipe Source: The Pioneer Woman, Food Network.)
Our infamous Salinas Winds are having quite an attitude these last couple of weeks. Traditionally, our true summer weather doesn't get started until August-September. I just bought this book, by Weber, that has a lot of mouth watering pictures and recipes. I definitely plan to make a few of these, and I will share them with you.