A spicy, smoky Jamaican jerk starts with bold ingredients - 6 burner gas bbq grill with side burner
Jamaican spicy, smoked spicy jerk is one of the best barbecue traditions in the world.
Meat (traditionally chicken or pork) rub with a flavor-rich liquefied paste made of hot Scottish hat peppers, tortillas berries, herbs and spices, and then at pimento
Our jerk marinade contains a large amount of bold ingredients including habanello chili (instead of a Scottish stick), scallions, garlic, lemon zest and mustard for zingy brightness, ginger for warm sweetness.
Inject enough energy into the chicken in 30 minutes.
We changed it easily. to-
Finding pecans fries for traditional pimwood Wood, together we smoked multi-fragrant fruit berries, Baili and rosemary, bringing our chicken with an authentic flavor of herbal smoke mimicking the sweet taste of pimento
Chicken portion for JERK: 4 starts to finish: 1 hour and 45 minutes. Marinmarin1 1/2 tbsp coriander seeds 1 tbsp multi coriander 1 tbsp
3 habaniro peppers, stems, seeds, 8 scallions, 6 garlic cloves, 3 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 2 tablespoons of ground lemon peel, add lime wedge serving2 ground ginger1 spoon yellow mustard1 dry thyme1 boxed Brown salt2 sugar2 1/4 teaspoon dry basil1/month rosemary1 tea spoon/teaspoon shredded month nutmegicken: 3 pounds bone-
In the chicken nuggets (cut the chest cross in half, chicken legs and/or thighs), trimmed2 tbsp spice berries2 tbsp dry thyme2 tbsp dry rosemary 2 tbsp soak in the water for 15 minutes and drain jerk juice: grind the pepper in coriander seeds, spice berries, spice grinder, mortar and stle until rough.
Transfer the spices to the mixer tank.
Add the remaining ingredients and processes, 1 to 3 minutes, scrape the sides of the mixer tank if necessary to make it smooth.
Transfer the marinade to a 1 gallon zipperlock bag.
Chicken: Place the chicken nuggets in the bag with marinade and stir them into the coating;
Press out the air and sealed bags.
When preparing the grill, let's sit at room temperature for at least 30 minutes and flip the bag after 15 minutes.
(Marinated chicken can be refrigerated for 24 hours.
) Put the passion fruit, Baili, rosemary and water into the bowl and place it for 15 minutes until it is wet.
Use heavy chunks-
8-use aluminum foil in, potato chips soaked in packaging and moist spice mixtureby-
1/2 foil pack 4.
(Make sure the chip does not poke holes on the side or bottom of the packet.
) Cut 2 2 inch slit with uniform spacing at the top of the package. —
For charcoal grill: open the bottom vent halfway.
More than half of the grill is arranged with a layer of 1 quart of unlit charcoal coal balls.
Light chimney starter 1-
The third is to use charcoal coal balls (2 quarts ).
When the coal portion at the top is covered by volcanic ash, pour over unlit charcoal and keep the coal above half of the grill.
Place Wood packs on coal.
Place the cooking grate in the proper position, cover the lid and half open the lid vent.
After about 5 minutes, the grill is heated to heat and the wood flakes smoke. —
For gas grill: remove the cooking grate and place the wood sheet bag directly on the main burner.
Set the grate, turn all the burners up, cover the lid and heat the grill until after 15 to 25 minutes hot wood chips smoke.
Adjust the main burner to medium and turn off other burners.
Clean and refuel the cooking grate.
Put the chicken skin side up on the cold side of the grill, as far away as possible from the fire, the thigh closest to the heat, and the breast farthest.
Cover the lid (place the lid vent on the chicken if charcoal is used) and cook for 30 minutes.
Side the chicken skin to the hot side of the grill.
Cook for 3 to 6 minutes until the skin turns yellow and presents.
Use pliers, flip the chicken nuggets, boil to yellow on the second side, 160 F on the breast, 175 F on the thighs and chicken legs, 5 to 12 minutes.
Transfer the chicken to the plate, set up a tent with tin paper and rest for 5 to 10 minutes.
Service is provided at warm or room temperature with lime wedges.
Nutritional information for each meal: 430 calories;
The calorie of fat is 214 calories;
24g of fat (4g saturated;
0g trans fat );
160 mg of cholesterol; 1723 mg sodium;
12 grams of carbohydrates; 3 g fiber; 4 g sugar; 42 g protein.
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The American test kitchen provided the article to The Associated Press.