Here at PowerReviews, located in the heart of SOMA (South [O]f [MA]rket for the out of towners), we are fortunate to be in the center of some of the best restaurants in SF. Primo on Townsend and 3rd is known for it’s delicious jerk chicken. Rated 5 stars by the Content Team, we hit up this well-known hole-in-the wall joint at least once a week. Can I, a Content Analyst, who does not have the lovely looks of Giada De Laurentiis, who does not have the flair of Bobby Flay, who hasn’t traveled over a million culinary places like Anthony Bourdain replicate this juicy, slightly charred grilled, mouth watering, heavenly-high tasty jerk chicken? I, a follower of high-end fast food cuisine, shall try…

Day 1

As always, having sharpest and ergonomic knives makes your cooking experience much more satisfying. (Checkout Buzzillions’ reviews for the TopRated cutlery sets.) I start off by de-boning 4 chicken thighs (¾ to 1 pound total). Then I tenderize it, aiming to extend an even cooking surface on the chicken.

Mix the following ingredients up in a tight seal zip lock bag…

1) 2 garlic cloves minced;

2) 1 teaspoon dried thyme leaves;

3) 1 teaspoon curry powder;

4) ½ teaspoon ground cumin ;

5) ½ teaspoon salt;

6) ½ teaspoon powder ginger;

7) ½ teaspoon paprika;

½ teaspoon ground black pepper;

9) ½ teaspoon ground cayenne;

10) And ¼ cup of honey.

Toss in the chicken into the zip lock bag with the marinade. Shake it up! Let it sit overnight. In the morning, flip the bag over before you leave for work to evenly coat the chicken for the evening.

Yum-malicious!

Day 2

Ready for the Grill!

You can cook the chicken on the outdoor grill or in an indoor cooktop or range. Regardless, aim for medium heat. Pull out the chicken from the bag and toss out the rest of the marinade. On the outdoor grill, watch out for the hot spot flair ups. Toss it on the grill/grill pan, cook thoroughly! Make sure the thickest part of the chicken is running clear juice. (Anyway, all of the chicken should be similar in thickness after the good pounding you’ve given it!)

Let the chicken sit for 10 minutes before serving. The chicken should go well with a bottle of Matanzas Creek, 2006, Sonoma Valley, Chardonnay and a salad niçoise. Enjoy the yummy in your tummy!

Let me know how the jerk chicken tastes!

Bert