Nutrition – Recipes for jerk chicken make the spices dance – economy

Cologne (dpa / tmn) – Chicken Jamaican style: It’s jerk chicken. A mixture of many spices and slow cooking on a charcoal grill gives the chicken its distinctive taste.

There are many different recipes for jerk chicken. Some people use onions, garlic and ginger as fresh, wet ingredients, sometimes even peppers. Others use the ingredients in powder form.

The variant for this recipe comes from California and works with spice powder. They are mixed quickly and give with olive oil a nice marinade where the meat should preferably sit overnight. Then it is slowly grilled over charcoal.

The interplay between aromas is fantastic: the fresh taste of lime and orange peel forms a great contrast to the velvety, warm aromas of cinnamon, allspice and nutmeg. If you drizzle over the chicken with the juice of lime and orange and sprinkle some fresh coriander on top before serving, you will experience a real taste explosion.

Ingredients for 2-3 servings of jerk chicken:

2 teaspoons sugar (brown), 1 teaspoon salt, 1 teaspoon onion granules, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dried thyme, 1 teaspoon ginger powder, 1/2 teaspoon pepper, 1/2 teaspoon Pul Biber, 1 pinch of ground cinnamon, 1 pinch of ground nutmeg, 1 pinch of ground allspice, 1 organic lime, 1 organic orange, 100 ml olive oil, 1 chicken breast, 2 chicken drumsticks, 15 g fresh coriander


1. Wash and dry the lime and orange and grate all the peel from the lime and half of the peel from the orange.

2. Mix all the spices with the lime and orange peel and the olive oil.

3. Wash and pat the meat dry. Rub the marinade well into the pieces of meat and leave overnight (at least 3 hours so that the spices can soak in well).

4. Remove the meat from the marinade and grill on a (charcoal) grill on a relatively low heat and with the lid closed until the meat is cooked through on the inside and is dark golden brown on the outside.

5. Wash the coriander, shake dry and coarsely chop. Eighth lime and orange.

To serve, garnish the meat with fresh coriander and serve with the lime and orange slices. Squeeze the juice from the citrus over the meat.

More recipes at https: //loeffelglü

© dpa-infocom, dpa: 220329-99-716836 / 3


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