Jamaican Chicken "Jerk"
Votes: 2
Time: 1 hour
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Jamaican Chicken "Jerk" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole chicken, cut into 8 pieces
Dry fry in a frying pan and chop:
- 1 or 1/2 nutmeg
- 1 cinnamon stick
- 1 tbsp. coriander seeds
- 1 teaspoon whole cloves
- 6 allspice berries
- 1 teaspoon black peppercorns
In a blender or food processor, puree:
- 1 bunch of chopped green onions
- 1 large onion, coarsely chopped
- 2-3 Scotch Bonnet peppers
- 10 sprigs of thyme (leaves removed)
- 10 cloves of garlic
Mix all the above ingredients in a bowl and add:
- 1/2 cup fresh lime juice or white vinegar
- 1 cup soy sauce
- 1/2 cup unrefined sugar
We recommend
Recipes with similar ingredients: chicken, chili pepper, allspice, thyme, coriander, carnation, nutmeg, cinnamon, lime juice, soy sauce, green onions, garlic
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Make slits in the chicken and season with salt. Spoon the desired amount of marinade onto the chicken and rub it into the slits. Marinate in the refrigerator for 2 hours or overnight. Bake for 35 minutes in the oven. Remove from the oven and finish grilling.
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