Grilled Cornish Chicken in Jerk Sauce
Votes: 2
Time: 25 minutes plus marinating time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Prepare a sumptuous dinner by roasting whole or half chickens. Cornish hens, or young Cornish hens, are ideal for this purpose. Grill them jerk-style, and you'll get incredibly juicy and tender meat, covered in a delicious, deeply seared, spicy crust. Jerk is a Jamaican method of frying poultry until the skin is almost charred, using a spicy sauce of the same name.
Gherkin chickens are semi-free-range chickens, and their meat contains healthy protein. This meat is considered a delicacy and is recommended for dietary and children's meals.
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:
- 4 gherkins (0.6–0.9 kg each), cut in half
- 1 large bunch green onions, coarsely chopped
- 1 red bell pepper, seeded and stemmed, cut into 4 pieces
- 1/4 cup olive oil
- 1/4 cup lime juice
- 6 cloves of garlic
- 2 tablespoons fresh thyme
- 1 tbsp. ground allspice
- 1 tbsp grated ginger, pre-peeled
- 1 tbsp. l. brown sugar
- 1 Caribbean habanero pepper, seeded
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Cooking the dish according to the recipe:
- In a food processor, combine the green onions, red bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chili pepper, and 1 tablespoon salt. Process until a thick sauce forms. Refrigerate 1/4 cup of the sauce and chill before serving.
- Season the chicken with salt and pepper. Make a few slits with the tip of a knife and brush the halves with 1 cup of jerk sauce. Cover and refrigerate for 2 to 4 hours.
- Preheat the grill to medium heat and prepare the area for direct and indirect heat: on a charcoal grill, rake the hot coals to one side. On a gas grill, turn off one burner once the grill is hot.
- Remove the chicken from the marinade, let any excess sauce drip off, and place the chicken halves skin-side up on the cooler side of the grill (with the legs closest to the coals). Close the grill and cook until the chicken is golden brown, about 15 minutes.
- Brush the chicken with the sauce and transfer it to a grill pan over direct heat. Grill, uncovered, for 5 to 10 minutes, until the skin is crisp but the meat remains juicy. Insert a thermometer into the thickest part of the chicken; it should read 165°F (71°C). Remove the chicken from the grill and let it rest for 5 minutes. Serve with jerk sauce.
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