Carson has never been a huge fan of the sweet and savory combo, unlike me who has been dreaming of a McGriddle sandwich from McDonald's almost every morning of this pregnancy. But he absolutely loved making this Jerk Chicken recipe on The Today Show last week, which is why it's next up in my "TODAY tonight" series! The sweet and spicy flavors in this marinade were a hit with the entire family, actually, as everything tasted very balanced. The recipe called for 3 jalapeños but mine were giant so I only used 2, and I removed the ribs and seeds from one so that it wouldn't be too hot for the kids.
Jack loved helping me throw all the ingredients in a blender, although he was sickened by the smell of ground allspice. I said I thought it smells like Christmas, and he said I was a crazy mother person. But my point being, the marinade was very easy to assemble and that was about all I had to do with this dish! Carson took over the grilling, something he thoroughly enjoys doing.
Just look at that joy...
We marinated our chicken for roughly ten hours, although the recipe only calls for a minimum of two. I say the longer the better. Also, our butcher helped us butterfly this chicken. It's worth asking the butcher to do that step for you because, guess what, that's their job!
I hope you enjoy this recipe as much as we did. It's perfect for end-of-summer BBQ's.
Wait, summer is ending soon?!?
