[All photos by Allen McInnis, courtesy of the Gazette] After alluding to it here, and after countless hours tinkering around in my kitchen and on my grill, I’m so stoked to finally share my story (and recipe!) on jerk chicken. I really wanted my jerk recipe to seem super approachable for the home chef, and it’s really as simple as spinning a marinade around in a blender, and exercising some patience while the meat barbecues super slowly and gently. The results are almost as good as anything I had in Jamaica, and I was thrilled with how it came out. I plan on making it all summer long!
Read the full story in today’s Montreal Gazette!
Also, wondering about my rad apron? It was designed by my dear friend Meredith Towsand. I love mine and wear it all the time.