Comments

• A lot less heat...

  Hi Steve,
  the biggest change I made was to tone down the amount of cayenne I used. My family is less tolerant of high-heat peppers than I am. As for using fresh cayenne, rather than dried cayenne, it should work fairly well -- though some adjustments would be necessary. For example, the succulent flesh of the peppers would cause the rub to clump together a bit -- and probably wouldn't stick to the chicken as well as the dried and powdered cayenne. Also, dried herbs and spices of any variety tend to be more powerful than the fresh version (the drying process results in a more concentrated flavor), so you'd want to up the amount of cayenne a little if using fresh peppers. It may be worthwhile to try creating a "jerk" seasoning using this recipe as a starting point, but working in more fresh products (like your peppers). It would be a delicious experiment. If you do try that, please let me know how it works out!

  Posted by Matt Shipman August 10, 2011 10:30:36

• What changes did you make to the recipe?

  I'm asking b/c I have some fresh cayenne from the garden and wonder if you've used that.
  

  Posted by Steve in Arlington August 10, 2011 10:01:24