Virginia Burke's Jerk Chicken
“I prefer to cook with the chicken skin on and remove it before consuming. Doing this prevents the flesh from drying out. I also prefer to cook a chicken in halves or to spatchcock (flatten) a whole chicken and joint it before serving.
With all the spices, the chicken will store well and taste just as good in a jerk chicken sandwich or salad a few days later.”
- Virginia Burke, author of EAT CARIBBEAN
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