Chicken Marinade

gabe1984

I think I'd like to have BBQ, put if you got something extra special that's not in the BBQ category that's worth a try, I'd be willing to go with that.

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Schneed10

Hey TMC, while you're at it, do you have a good Jerk marinade?

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TheMalcolmConnection

Yes, yes I do.

Keys to this marinade are habaneros and allspice. You really can get as spicy as you want and put anything IN IT you want, but I marinate it in roasted, crushed habaneros, cracked peppercorns, garlic, lime juice, orange juice, all spice and a LITTLE nutmeg.

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gabe1984

That sounds tasty to me.

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TheMalcolmConnection

I'm not all about exact measurements. For me, I know what I like. I like spicy, so I roast about 4-5 habaneros under the broiler or on the grill and I chop them and mash them up well. Lime juice and orange juice help to cut the heat some, and the other spices just add flavor. Don't ever add too much allspice because it can make it taste very pumpkin pie-like.

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Schneed10

So I'm just going to guess here, sounds like equal parts orange juice and lime juice, maybe a half cup of each. Then a few crushed garlic cloves, 2 teaspoons of allspice, 2 teaspoons of the peppercorns, a dash of nutmeg, and about 5-8 habaneros with the seeds removed, roasted, and crushed.

Am I about on target? I'm sure it's not an exact science for you, you probably just toss it in by feel.

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Schneed10

Got it, go by feel. When you do the habaneros, do you take out the seeds or leave em in?

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TheMalcolmConnection

Honestly, when I roast them I take the seeds out. Like I said in the hot sauce thread, I do love me some spicy, but the seeds are grossly hot. It's a pretty standard marinade. I haven't looked it up recently, but I bet it's similar to a lot of recipes. What makes it "yours" is whether you want citrusy or spicy.

If you're not roasting the habaneros, I would leave half the seeds in. It's pretty spicy, but not unbearable.

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mredskins

Best recipe for chix.

Buy up a bunch of chicken parts ( leg, thigh, breast). Throw in a huge pot with beer, brown suger, season all, tabasco, and some BBQ sauce. Let it sit for a day. Then boil it up. This cooks the chicken for the most part. Take them out shake on some season all and BBQ sauce. Then grill, just enough to get the marks and the flavor of the grill. IT comes out really good!

EAt it cold the next day even better!

TheMalcolmConnection

That's funny you're from MD, because that's a very eastern Carolina type of marinade.

This is what I love the most about living in VA. Lots and lots of regional BBQ recipes.

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mredskins

Actually I learned it from some dude when I lived in South Carolina!

TheMalcolmConnection

HAHA. Nice. I like a St. Louis sauce myself. Typically mine have a lot of different flavors from different regions in them. My default BBQ sauce at home is always ketchup-based (St. Louis) with molasses, brown sugar, garlic powder, onion powder, mustard powder, cider vinegar and minced garlic. Boil, puree and strain. Yum yum.

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mredskins

Man Iwant to live work and go BBQ and drink beers right now!

WHO IS IN????