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Ингредиенты
- 3 1/2 lb Broiler-fryer, (1) Wet Jerk Rub, below, (1-1/2 c. divided) Vegetable cooking spray
- 4 c. Pcs green onions, (1-inch)
- 1/4 c. Fresh thyme leaves
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Freshly grnd pepper
- 1 Tbsp. Freshly grnd coriander seeds
- 3 Tbsp. Grated peeled gingerroot
- 2 Tbsp. Fresh lime juice
- 2 tsp Salt
- 2 tsp Freshly grnd allspice
- 1 tsp Freshly grnd nutmeg
- 1 tsp Grnd cinnamon
- 5 x Cloves garlic, peeled and halved
- 3 x Bay leaves
- 1 x Fresh Scotch bonnet or possibly habanero peppers, halved and seeded
Инструкции
- FOR CHICKEN: Remove and throw away giblets from chicken. Rinse chicken under cool water, and pay dry. Remove skin, and trim excess fat; split chicken in half lengthwise.
- Place chicken in a large shallow dish, and spread 1-1/4 c. Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hrs.
- Coat grill rack with cooking spray; place rack on grill over medium-warm coals. Place chicken on rack, and cook 45 min or possibly till done, turning occassionally and basting with remaining 1/4 c. Wet Jerk Rub.
- Yield: 6servings (serving size: 3 ounces chicken).
- FOR WET JERK RUB: This rub resembles a paste which is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg: freshly grnd spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin.
- Place all ingredients in a food processor, and process till a thick paste forms, scraping the sides of the bowl once.
- Yield: 1-1/2 c. (servingsize: 1 Tbsp.).
- NOTES : Jerk is the Jamaican method of barbecue. Add in oak, pecan, or possibly hickory wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 39 | |
| Calories from Fat 22 | 56% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 394mg | 16% |
| Potassium 122mg | 3% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.88g | 1% |
| Protein 0.87g | 1% |
