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Old 05-16-2012, 08:58 PM   #21
 
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Most jerk seasoning has salt, but not nearly enough to substitute for salting.
Kayb sent me some jerk rub and I still seasoned the chicken pretty much normally in addition to the rub.
Unless what you use is really salty, you'll still need to season.

But yeah, to summarize, season ahead of time and marinate for as long as you prefer. It's not necessary to marinate for a day or more to get the flavor. Even just one hour will give you good flavor.

Okay so just to make sure, you rub kosher or sea salt all over the meat and let it sit in the refrigerator for a day or two at most? Do you poke holes or slits in the meat?
It's just seasoning the meat. Just sprinkle it over the surface of the meat, flip, and do it again then let it do its thing. It's basically the first step in cooking any meat.
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Old 05-16-2012, 09:44 PM   #22
 
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Rubbery means it was over-cooked.
I do think jerk rub/marinade is better on dark meat.
Were your chicken breasts thin? That would explain why you thought the flavor was too strong and the over-cooking.
It sounds like you might have used too much of the marinade. I've made jerk chicken with boneless thighs which are fairly thin and they work very well.
No the breasts weren't thin. I think I just used too much of the marinade. Next time, which will have to wait until next week, I'll try seasoning with salt overnight and use less jerk seasoning the night of grilling. I'm not sure I like the jerk seasoning for this purpose though.

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Old 05-16-2012, 09:48 PM   #23
 
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Quote:
Originally Posted by Saria View Post
Quote:
Originally Posted by Josephine View Post
Quote:
Originally Posted by Saria View Post
Most jerk seasoning has salt, but not nearly enough to substitute for salting.
Kayb sent me some jerk rub and I still seasoned the chicken pretty much normally in addition to the rub.
Unless what you use is really salty, you'll still need to season.

But yeah, to summarize, season ahead of time and marinate for as long as you prefer. It's not necessary to marinate for a day or more to get the flavor. Even just one hour will give you good flavor.

Okay so just to make sure, you rub kosher or sea salt all over the meat and let it sit in the refrigerator for a day or two at most? Do you poke holes or slits in the meat?
It's just seasoning the meat. Just sprinkle it over the surface of the meat, flip, and do it again then let it do its thing. It's basically the first step in cooking any meat.
Saris, I've been following similar directions from you for a while with success. But, I did not know to let the chicken sit salted for forty minutes before cooking. Did it tonight and it came out better than ever!

Thanks and hugs for you from this kitchen challenged curly!
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Last edited by KurlyKae; 05-16-2012 at 09:51 PM. Reason: I really don't like the auto correct on this thing!
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Old 05-16-2012, 09:52 PM   #24
 
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Oh, that's great to know! Thank you for the hugs.
(I enjoy the auto-correct fudge there, btw; it does it to me sometimes, too.)

Yeah, either do it at least 40 minutes before or right when you're going to cook it. In between that time the salt draws out juice that the meat doesn't have enough time to re-absorb, so you get drier meat. So you either want to avoid letting the moisture get drawn out by salting last minute, or you need to give it enough time. Obviously salting ahead of time is the preferable option!
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Old 05-16-2012, 10:08 PM   #25
 
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I'm guessing this is why my dad's teriyaki tri-tips are so yummy. He marinades for days but it's the salt from the soy sauce that really does it. Yummy. Now I want some tri-tip.
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Old 05-16-2012, 10:29 PM   #26
 
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This is another good one about marinade myths and it mentions the benefits of butterflied chicken, which is a great way to cook chicken:

The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home | Serious Eats
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Old 05-17-2012, 06:00 AM   #27
 
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Tandoori chicken, yum! That's my favorite grilled chicken.
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Old 05-17-2012, 06:10 AM   #28
 
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Tandoori chicken, yum! That's my favorite grilled chicken.
Me too! Love it!

I have a roaster in the fridge. I think I'll butterfly it and marinate it in yogurt and some seasonings.
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