I have been testing this recipe for a while and I have to say it has been a little bit of a challenge. The challenge is adding the right amount of salt to satisfy everyone’s palette. The first time I made Roasted Jerk Coconut Chicken, I created the marinade with a blend of my own spices and mixed it with store bought coconut milk. I marinated the chicken for about 2 days, which is a long time, but it was worth it. Although the chicken was very moist, it lacked salt. I opted to change the spice mixture several times and still could not get the right amount of salt.
Thinking back I truly think because I am afraid of adding a lot of salt to my dishes that I mentally will not add enough when preparing any type of marinades. Also, because Coconut Milk is already sweet maybe that is why I cannot figure out the right amount of sodium.
I recently changed the spice mixture by adding more ground spices. And also I added about 1 to 2 tablespoons of store-bought Jerk Seasoning. My Roasted Jerk Coconut Chicken was still tasty but the salt may not have been enough for some people. I added about 1 to 1 ½ tablespoon of sea salt. The amount of salt was enough for my family because we do not consume a lot of salt. The option of adding additional salt can be in the form of a sauce of gravy. Because you can control spices in a sauce or gravy, this is the best way to compliment my Roasted Jerk Coconut Chicken.
Hope you like it and don’t forget to come back after trying it and leave me a comment.
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