Chicken Jerk

Jerk is a Jamaican marinade and a way to cook poultry, chicken jerk means “fried to the coals.” He appeared in the middle XVII century, thanks to escaped slaves who hid in the wild thickets of Jamaica and cooked food from what they found. Basically it was game rubbed with Caribbean peppers growing there and charcoal grilled. The meat was placed in a barrel and buried in a pit, after making holes for the exit of smoke, the barrel was smoked on charcoal, and the meat turned out with smoke. Jerk cooking it’s roasting with a taste of coals, so the meat is coated with glaze, it is she who makes this unique taste. Try and you a sharp chicken in Jamaican at home or on a picnic on the grill. AND set off its taste with spicy-sweet fruit sauce. друзьями: Time: 30 мин.plus pickling time Difficulty: easy Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hen

• 8 pieces of chicken thighs and breasts with skin, boneless
• 1/4 Art. l cane sugar
• 2 tbsp. l soy sauce
• 1 tbsp. l thyme leaves
• 1 tsp grated nutmeg
• 0.5 tsp ground black pepper
• 0.5 tsp ground cinnamon
• 6 green onion feathers chopped
• 3 cloves of garlic
• 1 habanero pepper or Caribbean red pepper, seedless
• Vegetable oil to lubricate the pan and a little to sprinkle chicken
• Cilantro leaves, for decoration

Mango Chutney

• 1/3 Art. dark raisins
• 1/3 Art. cane sugar
• 2 tbsp. l grated ginger
• 2 cloves of garlic, grated
• 2 mangoes diced in small cubes
• 1 chopped jalapeno
• 1/3 Art. white wine vinegar
• 1 tsp turmeric

Recipes with similar ingredients: chicken thighs, chicken breasts, chili pepper, soy sauce, chutney sauce, nutmeg, thyme, cinnamon, turmeric, mango

Recipe preparation:

1. Put sugar, soy sauce, thyme, in a food processor, nutmeg, black pepper, cinnamon, green onion, garlic, pepper habanero and a pinch of salt and mix for a couple of minutes, removing adhering pieces from the walls so that everything is thoroughly ground.
2. Sprinkle the chicken with vegetable oil and rub into it cooked mixture. Do not forget to lubricate and under the skin, for this make incisions. Cover and put marinate in refrigerator for at least 3 hours. Can be left overnight.
3. Lubricate and heat the grill pan over medium heat. Fry the pieces of chicken skin down, then turn them over. Fry 5 to 8 minutes on each side.
4. Serve with rice and beans, garnish with mango chutney and sprinkle cilantro.
   

   Mango Chutney

   In a medium-sized bowl, combine raisins, sugar, ginger, garlic, mango, jalapenos and salt to taste. Cover and place in refrigerator for at least half an hour. Can be left overnight. chutney into a small pan, add vinegar and turmeric and bring to boiling. Simmer for 20 minutes, stirring occasionally. Sauce should thicken, and all the ingredients mix well.