Line a 18 by inch baking sheet with aluminum foil and spray with non-stick cooking spray. Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning. Or grill instructions: preheat a gas grill to medium-high heat about degrees.
Grill until chicken is cooked through, turning occasionally and reducing burning temperature slightly if it's browning too quickly about 30 minutes. Nutrition Facts. Calories Calories from Fat Vitamin C 8. Iron 1. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more.
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By John Torode. Preparation and cooking time. By Paul Chung. Pin Print More. Read the full recipe after the video. Recipe Summary test active:. Reviews Sort by: Newest.
Newest Oldest. Rating: 5 stars. I used this marinade on two pork tenderloins. I did not use all of the marinade. I grill the tenderloins. I mixed some of the reserved marinade with some lime juice and olive oil. It was a hit. Will definitely make again, with chicken next time!
Rating: 1 stars. No lime juice, no ginger, no brown sugar, no cinnamon…. Rating: 4 stars. Load More Reviews. Close this dialog window Review this recipe. What did you think about this recipe? Did you make any changes or notes? Cancel Submit. Spices coat chicken—or beef, pork, seafood, and even vegetables—that's cooked slowly over a fire. The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat the word jerk is related to jerky.
It's believed they taught the method to African slaves who adapted it. That adaptation became the Caribbean residents' method today to make jerk chicken. You can use chicken parts instead of a whole chicken for this recipe. Use 5 or 6 pounds of bone-in, skin-on chicken parts such as breasts, legs, thighs, or drumsticks. Marinate as directed Step 2 and grill or bake as directed. However, since individual pieces are smaller than two chicken halves, the cooking time may be less.
The two essential ingredients in jerk marinade are scotch bonnet peppers and allspice. Habaneros can replace the scotch bonnets if necessary. Without the super hot peppers and the allspice, the marinade won't be jerk. Other ingredients commonly used include red onions, green onions, cloves, cinnamon, thyme, garlic, sugar or another sweetener , ginger, orange juice, soy sauce, lime juice, and pepper. This jerk marinade uses several of those ingredients, but not all of them.
There are many different versions of the marinade. We find this one, with molasses as the sweetener, to be balanced and addictive. And, yes, the amounts of all of the spices are correct. This is a very richly spiced dish. If you're looking for a recipe that doesn't require a lot of work the day you're cooking it, this jerk chicken is perfect. It marinates overnight, so the work of creating the marinade happens a day before you cook it. You can even make the marinade up to a week in advance and refrigerate it.
We don't recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. However, if there are leftovers, refrigerate them for up to five days and eat cold. Or, strip the meat from leftover jerk chicken and use it in salads. Scotch bonnet and habanero chili peppers are very hot and can cause extreme pain if they come in contact with your eyes.
I strongly recommend wearing protective gloves while handling the chilis and the jerk paste.
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