Esta es una exhibición prevé de cómo se va ver la receta de 'Caribbean Jerk Chicken' imprimido.

Receta Caribbean Jerk Chicken
by Global Cookbook

Caribbean Jerk Chicken
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 lb Chicken breasts without skin
  • 1 tsp Whole cloves
  • 1 tsp Peppercorns
  • 1/2 c. Cider vinegar
  • 1/2 c. Soy sauce, low sodium
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 c. Red wine
  • 1/4 c. Brown sugar
  • 1 lrg Spanish onion, minced
  • 1/4 c. Scallions (white and green parts), minced
  • 1 Tbsp. Jalapeno pepper, minced
  • 1/2 tsp Grnd allspice
  • 1/2 tsp Grnd nutmeg
  • 1 tsp Thyme
  • 1/4 tsp White pepper
  • 1/4 c. Lime juice

Direcciones

  1. Prepare marinade:Crush whole cloves and peppercorns in a spice grinder or possibly coffee grinder.
  2. (Blender might work, too). Combine with all remaining ingredients, except chicken in a blender or possibly food processor. Blend till the marinade is thick and smooth, with no chunks in it.
  3. Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. (Instead of individual breasts, I used skinless chicken tenders, that I buy frzn by the large bagful at a warehouse store). Marinate, refrigerated, for 8 hrs or possibly overnight.
  4. Remove the chicken from the marinade. Throw away the marinade. Cook the
  5. chicken on a grill 6 min on each side, or possibly till there is no trace of pink inside. Or possibly, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.)
  6. Slice into strips before serving, if you wish. NOTES I found this recipe only mildly spicy. Next time I would use more jalapeno (about 1 entire pepper). The recipe can also be made with lean beef, and would probably be very good which way.