Building A Stacked Rabbit Huutch

JERK CHICKEN (Pollo already dubbed the devil;))

Yes. Memo not is just a name put there, but there really is and come back to you with a very special recipe. And even if it kills me because Lelli not put anything in a while;)

Some 'time ago a colleague of the Lelli reported from Jamaica a special seasoning called jerk. Looking around and reading the label of course that is composed of a mix of spices known as "allspice" or "allspice" Scotch Bonnet peppers (among the hottest existing) cloves, cinnamon, onion, nutmeg , thyme and salt.
On Wikipedia I found a picture of a bomb like this can of what we have (the jar on the right)


Despite warnings to go easy with the seasoning I tried to experiment with chicken. The recipes I found were around each different, so I have a little 'revisited and include the use of a particular barbecue that we have not, so I baked in the oven.

SERVES 3 PEOPLE:

5-6 chicken breasts sliced \u200b\u200b

1 onion 2 cloves garlic half a lemon

soy sauce oil
EVO

white vinegar salt black pepper

Jerk Seasoning sauce

PREPARATION:

Finely chop the onion and garlic and put them in a large bowl. Add half a cup of olive oil; half a cup of soy sauce, a splash of vinegar white and the juice of half a lemon freshly ground black pepper and a pinch of salt.
Now add 2 teaspoons of sauce Jerk up. I advise you to go easy the first time because the sauce itself seems innocuous, but the first time I tried the recipe, put 4 teaspoons, we almost cried because it was hot;)
The next time maybe you can adjust at will, taking into realize that for me 2 teaspoons for 3 people is sufficient.
Cut into pieces the size of your choice and put the chicken breasts marinated in the sauce. The marinating time is not fixed, but let him stay submerged for at least 4-5 hours so that the chicken flavor for good. Some recipes also include marinating overnight.


Once marinated, take a baking sheet, put on a sheet of baking paper and Lie down the chicken pieces.


Preheat the oven to about 180 ° and cook for 35-40 ', but no more. If the chicken tends to dry out too much during cooking cover it with a little oil every now and then.
If you forward a bit 'in the bowl of sauce you can heat it apart and use it to cover the chicken pieces once served. Here's the result.