Jerk Chicken Recipe

Sweet, savory and spicy all at once, this jerky chicken recipe is absolutely delicious. Try jerk chicken marinade on pork thighs, thick white fish or even duck if you can find it.

Charcoal is an option if you’re grilling, but it adds authentic, subtle flavor to the chicken. Use a slightly sweet treat, such as potatoes or cornbread, to even out the heat. Recipe adapted from Chef Jackie Sinclair.

INGREDIENTS

1 bunch onions, chopped 1 small white onion 1-2 Scotch bonnet chile peppers, sliced ​​and quartered (see tip). 1/4 cup lime juice 1 tablespoon virgin olive oil 1 tablespoon light brown sugar

1 tablespoon whole spiced berries 1 tablespoon ground cinnamon 1 tablespoon fresh nutmeg 1 teaspoon salt 1/2 teaspoon fresh thyme leave

4 (6-ounce) bone-in chicken thighs, skinned, sliced 2 bone-in chicken breasts (12-ounce), skinned, sliced ​​and sliced ​​in half crosswise 1 cup of dried wood, such as apple or hickory, for smoking (optional).

DIRECTION

To make the jerk marinade: Place the scallions, onion, chile, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt and thyme to taste in a blender and process until smooth. Place chicken thighs and breasts in a non-reactive skillet (see Tips).

Rub 2/3 cup of the marinade on both sides of the chicken. Add the remaining marinade to a small bowl; Cover and refrigerate. Refrigerate the chicken for 2 to 24 hours.

Twenty minutes before you’re ready to bake, soak the wood chips (if using) in a glass of water. (No grill? Check out the broilers.)

Fold a 12-by-20-inch piece of heavyweight paper in half into a double-thick 12-by-10-inch piece. Move the wet sticks to the center of the paper, letting as much water as possible flow back into the bowl.

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