At home: Preheat the oven to 220 ° C. Butcher chicken, as stated in the recipe. Put it (skin up) on foil-covered baking sheet. Bake in the oven for 30 minutes. Turn over, brush and glaze for another 10 minutes. Again turn over, generously coat with glaze and bake for another 10-15 minutes. before готовности. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For chicken:
- 1 whole chicken for frying
- 1/4 Art. jamaican condiment jerk
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
For glaze:
- 1 tbsp. roma
- 1/4 Art. frozen pineapple concentrate
- 1 tsp allspice
- 2 tbsp. l brown sugar
Recipes with similar ingredients: chicken, pineapple juice, sugar brown, cloves, cinnamon, allspice, rum
Recipe preparation:
- To cut a chicken with a butterfly, first remove the neck, viscera and cut off excess fat. Then take the kitchen scissors and make cuts on both sides of the ridge and remove it. Flip the chicken upside down and push in the area of the breast to break the sternum (thanks to this, the chicken will lie flat on grill).
- In a small bowl, mix the Jerk seasonings, cloves and cinnamon. Sprinkle generously on all sides of the chicken. Until this moment, the chicken can be prepared in advance, for 1 day. Recipe marinade jerk.
- For glaze: In a small saucepan on a moderately strong Combine all the glaze ingredients on fire. Bring to a boil and cook until the glaze thickens, about 15-20 minutes. Take off fire.
- On the grill, create an indirect heat zone of medium temperature or preheat a cast-iron frying pan for a grill with a diameter of 25 cm. on moderately high heat. Before cooking, grease the wire rack oil.
- Put the chicken in the pan with the skin down and cook until the peel will not become crispy and saturated, characteristic of the grill will not appear strips. Lubricate the chicken flesh with icing, then flip the carcass and grease the skin with glaze. Place the grill pan in the oven and bake chicken until golden and internal temperature in hip area 82 ° C according to the cooking thermometer, approximately 30 min. Put the bird on a cutting board, let it rest for 5 minutes, then chop. Serve hot.
