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Recipe

Jerk Chicken Drumsticks

Scott Phillips

Servings:五到六。

betway电子竞技俱乐部

  • 10 thin scallions, white and tender green parts, coarsely chopped
  • 1 Scotch bonnet or habanero chile, seeded and coarsely chopped
  • 2 Tbs. distilled white-wine vinegar
  • 1 Tbs. fresh thyme leaves
  • 3 medium cloves garlic, chopped
  • 1-1/4 tsp. ground allspice
  • 1 tsp. kosher salt; more as needed
  • 1/2 tsp. freshly ground black pepper
  • 10 chicken drumsticks (3-1/2 lb.)
  • Vegetable oil or cooking spray for the pan

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 125
  • Sodium (mg): 200
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 35

Preparation

  • In a food processor, pulse the scallions, chiles, vinegar, thyme, garlic, allspice, salt, and pepper to a thick paste.
  • Transfer the paste to a large bowl, add the chicken, and toss to coat. Let stand for 10 minutes.
  • Position an oven rack in the center of the oven and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Oil the pan or coat with cooking spray. Arrange the chicken on the broiler pan. Season generously on all sides with salt.
  • Broil the chicken in the center of the oven, turning once after about 10 minutes, until fully cooked and nicely browned in spots, about 20 minutes total. Transfer to a platter and serve.

Tip

苏格兰引擎盖辣椒是真实的,但是它们很热,很难找到。哈瓦那智利是一个很好的替代品。如果您想驯服热量,请使用更少的Habanero或Scotch引擎盖,但不要替代辣味较少的品种。

Reviews

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Reviews (2 reviews)

  • Javacurls|2013年9月21日

    The jerk seasoning in this recipe was fantastic! My family & I aren't accustomed to eating super spicy foods so I made one slight adjustment & added the heat a little at a time. I used 1/4 of a habanero chili pepper and found it to be the perfect amount of heat. I did notice the intensity of the spicy flavor weaken slightly after I cooked the chicken. I will definitely be making this recipe again but I think I'll use chicken breast or perhaps even try it with pork.

  • LaFiorentina|02/12/2012

    I love this recipe. The warning for the heat is there for a reason, if you don't like hot and spicy this might not be for you.

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