Indian Pickle and Jerk BBQ Marinade
This tangy, spicy and salty marinade is perfect for chicken.
Recently I took a look at making Curried Lamb & Potato Clay Baker Stew which used jerk seasoning paste and Indian pickle as part of the sauce. I thought these flavours would also work well in building a quick and easy, bold BBQ chicken marinade.
Here I used 2 pounds of boneless skinless chicken thighs as I like the way the absorb marinade flavours as well as the fact that they are very quick to cook over charcoal.
2 tablespoons Indian Mango Pickle (you can use any brand, but we used Mother's)
1 tablespoon jerk seasoning paste (again use your favourite or make your own, but here I used one made by Grace)
1 tablespoon curry powder
1/4 cup soy sauce
black pepper and garlic powder
a few dashes Caribbean style hot sauce (or to taste)
First, season your chicken liberally with the black pepper and garlic powder and then toss with the curry powder in a large bowl. Add the rest of the ingredients and toss until the chicken is thoroughly and evenly coated.
Cover and let sit in the fridge for around 2-4 hours if possible.
Start your coals going and put the chicken directly over the hot coals. Discard any marinade left in the bowl, though there is unlikely to be much liquid.
The great thing about boneless and skinless thighs is that they cook quick and sear nicely but, as long as you do not overcook them, are not dry like breast meat can be. The thighs are usually done in between 10-16 minutes depending on thickness, turning once halfway through. If you are unsure, Health Canada recommends cooking chicken to an internal temperature of 165 degrees.
When done let sit a couple of minutes and then serve with rice and coleslaw. The chicken will be tangy, spicy, salty and delicious!