Kim O’Donnell food writer for Washington Post is determined to have grilled chicken right concentrates only on the marinades and spice rub. The emphasis here is to formulate a marinade, which has as what Kim calls ‘personality’. A marinade can range from a restricted variety of similar flavors to a wide variety of different flavors.
The hunt as elaborated in this article is to get the marinades from different parts of earth, collected in the form of Jamaican jerk to Indian Tandoori. The variation as mentioned in the article is a combo of bold flavors of cardamom, cinnamon, nutmeg, cloves, cumin, and cayenne to mingle with rum, seasonings and chili peppers.
The idea of a spicy marinade does not appeal me much as I believe chicken to taste like chicken. To put it straight chicken should be added with basic seasonings and a hint of spice so that the flavor is enhanced when the juices of chicken mingles with humble marinating to give the right grilled flavor.
Via: Washington Post
