I don’t normally have jerk chicken for breakfast. I made a tasty exception last Sunday.
Once cooked, the chicken pieces, beautifully bronzed and charred, were transferred into slow cookers to be kept warm. To fulfill orders, Burrell chopped up the chicken and served it rice and peas and slaw. Scotch bonnet hot sauce was an optional, but welcome, addition. In fact, I’ve been sampling charcoal-grilled chicken from various Ottawa eateries for weeks, from other purveyors who representing different cuisines from around the globe.Article contentPhoto by Peter Hum, a fast-food restaurant that opened in June on Carling Avenue near the Cineplex Cinemas Ottawa, also grills some appealing birds.
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