Ingredients for Jamaican Jerk Chicken

• 45ml dark rum

• 2 cucharadas de agua

• 120ml malt vinegar

• 10 spring onions, chopped

• 4 garlic cloves, peeled, chopped

• 2 tablespoons dried thyme

• 2 Scotch bonnet chillies or habanero chillies with seeds, chopped

• 2 cucharadas de aceite vegetal

• 4 teaspoons ground allspice

• 4 teaspoons ground ginger

• 4 teaspoons ground cinnamon

• 2 teaspoons ground nutmeg

• 2 cucharaditas de sal

• 2 cucharaditas de pimienta negra molida

• 2 teaspoons dark brown sugar

• 240ml de ketchup

• 3 cucharadas de salsa de soja

• 2 3- to 1.6kg chickens, halved lengthwise, rinsed, patted dry

• 120ml de jugo de lima fresco

Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 177°C or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

Cut each chicken half into pieces and serve with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.