Turns out, I'm a one-bonnet kind of gal.
We're on the hunt for Caribbean recipes (Why? You'll just have to wait and see!), so when I saw one for Jamaican Jerk Chicken, I thought we should give it a try.
Brilliantly simple to prepare; everything is processed together and used to marinate the chicken. The next day, grill it. That easy. Seriously.
However...we've decided that when we make this again, and we will, we will either seed the Scotch bonnet chilies, or leave one out.
Because that chicken (and Veat)? Was HOT. Seriously hot. I'm talking, a loaf of bread and a gallon of milk aren't enough to calm the raging fire that is now your mouth and tongue HOT.
But other than that, good stuff!
Blog Party#10 has been announced, and this month we're having a Garden Party! Cute little sandwiches, and that perfect cup of tea...won't you join us? Entries are due 18 May, which is less than two weeks away...can't wait to see you there!
Tagged with: Food and Drink + Chicken + Jamaican + Jerk Chicken + Chiles + + Dinner + Recipes