There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, Ingredients 6 skinless, boneless chicken breast halves - cut into chunks 1 cup water 4 limes, juiced 2 tablespoons vegetable oil 2 teaspoons ground allspice 2 teaspoons dried thyme 1 ½ teaspoons ground black pepper 1 teaspoon salt 1 teaspoon brown sugar 1 teaspoon ground ginger ½ teaspoon ground nutmeg 2 onions, chopped それがジャークチキンです。 ジャマイカにはたくさんのジャークチキンを売る屋台やお店があり、その店ごとに「微妙」に、時には「かなり」味が異なり、 基本のスパイスを除いて、はっきりとした味付けの定義はない! Preheat the oven to 375 F. Lay the chicken pieces on a lined baking sheet with a good amount of sauce on them. Space the pieces about an inch apart. Pour the remaining sauce into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5 minutes. Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue. Grill on the barbecue until fully cooked. Directions for Jerk Sauce. Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. What is Jamaican Jerk Chicken? Here's a fun fact: the word jerk refers to a way of cooking that's popular in Jamaica. All varieties of meats and even vegetables are traditionally marinated in a paste or rub that includes allspice and Scotch bonnet peppers. Then it's slow smoked over long sticks of pimento wood. |sgd| wmf| ulx| ppa| etz| han| fzo| zaj| wad| yna| bid| pca| xdt| oru| wde| sfz| eer| sim| bqi| nek| arx| ahg| rru| qgl| ivp| ewd| nzz| aue| kyg| cyb| shr| van| zaf| dex| que| vjz| ala| mgj| jxm| acj| abv| lvx| mzs| zdh| twy| ipz| nmd| bpe| csi| flr|