美味的混蛋鸡

January 26, 2019 4:28 am Published by

Delicious Jerk Chicken

The best jerk recipe we’ve ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It’s from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.

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This post was written by Zang Wei

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