There is so much variation in jerk recipes that it would be nice to have some clarity on the do's and don'ts. I like Jerk chicken, but my attempts to make it have generally not worked as well as the versions I have purchased.
I normally do something like:
- Spring onions
- Some fresh thyme
- Brown Sugar
- Cayan (or scotch bonnet pepper if I can find it)
- Soy Sauce
- Orange Juice.
I then marinade, my best results seem to involve cooking in the marinade. However the results are still a little acidic.
- Am I going down the right route?
- Am I doing everything in the right order?
- What are the key ingredients that are needed to produce a good balance and the distinct profile of flavors?