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Receta Boston Beach Jerk Chicken
by Global Cookbook

Boston Beach Jerk Chicken
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Yield: 6servings (serving size: 3 ounces chicken).
  5. 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.
  6. Place all ingredients in a food processor, and process till a thick paste forms, scraping the sides of the bowl once.
  7. Yield: 1-1/2 c. (servingsize: 1 Tbsp.).
  8. 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.