Cook a sumptuous meal by frying whole carcasses or half carcasses chickens. Gherkins are best suited for this purpose, or young Cornish hens. Grill them in a jerk style, and you get incredibly juicy and tender meat, under appetizing much toasted with a sharp crust. Jerk is a Jamaican bird frying method almost to the state of charred skin using spicy sauce of the same name. Gherkins are chickens semi-free range, meat contains healthy protein. Such meat considered a delicacy, and recommended for dietary and childhood стола. 
Time: 25 мин.plus pickling time Difficulty: easy Servings: 8 In the 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:
- 4 gherkin chicks (0.6 – 0.9 kg each), cut in half
- 1 large bunch of green onion, coarsely chopped
- 1 red bell pepper, peeled from seeds and stalk, sliced into 4 parts
- 1/4 Art. olive oil
- 1/4 Art. lime juice
- 6 cloves of garlic
- 2 tbsp. l fresh thyme
- 1 tbsp. l ground allspice
- 1 tbsp. l grated ginger previously peeled
- 1 tbsp. l brown sugar
- 1 carrot habanero peeled seed
Recipes with similar ingredients: chicken, sweet pepper, lime juice, allspice, chili pepper, ginger root, thyme
Recipe preparation:
- In a food processor, mix green onions, red sweet pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chili pepper and 1 tbsp. l salt. Chop everything until you get a thick sauce. 1/4 Art. put the sauce in Refrigerate before serving.
- Salt and pepper the chicken. Make some cuts tip of a knife and smear half carcass 1 tbsp. jerk sauce. Cover and refrigerate for 2 to 4 hours.
- Preheat the grill to a moderate temperature and prepare space for direct and indirect heat: charcoal grilled rake the hot coals in one direction. Turn off the gas grill one of the burners after the grill has warmed up.
- Remove the chicken from the marinade, drain the excess sauce, and put the half carcasses skin up on the cooler side (legs closer to the coals). Close the grill and fry until the meat covered with a golden crust, about 15 minutes.
- Lubricate the chicken with the sauce and transfer it to the side of direct heat. Fry without covering the grill, 5 – 10 minutes, so that the crust is strong toasted, but the meat remained juicy. Insert the thermometer into the very the thickest part of the meat, it should show a temperature of 71 ° C. Take off grill chicken and leave for 5 minutes. Serve with Sauce jerk.
