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Jerk-Hähnchen

Jamaikanisches Jerk-Hähnchen, mariniert in einer feurigen Mischung aus Scotch-Bonnet-Chilis, Piment, Thymian und Knoblauch, dann gegrillt bis angebrannt und saftig.

DinnerJamaicanMedium

20 min

Prep

35 min

Cook

55 min

Total

Servings

Medium

Difficulty

Instructions

Alle Marinadenzutaten in einem Mixer zu einer Paste verarbeiten.

Tip: Beim Umgang mit Scotch-Bonnet-Chilis Handschuhe tragen. Das Capsaicin brennt stundenlang auf Haut und in den Augen.

Hähnchenstücke mit einem Messer einschneiden (2-3 Schnitte pro Stück). Die Marinade überall einreiben. Mindestens 2 Stunden marinieren, am besten über Nacht.

Grill auf mittlere Hitze (175°C) vorheizen. Im Ofen auf 200°C vorheizen.

Hähnchen 30-35 Minuten grillen, alle 8-10 Minuten wenden, bis es außen angebrannt und innen durchgegart ist (74°C). Im Ofen auf einem Rost 35-40 Minuten backen, dann 2-3 Minuten unter dem Grill bräunen.

5 Minuten ruhen lassen. Mit Reis und Bohnen, gebratenen Kochbananen oder einem einfachen Krautsalat servieren.

Nutrition per Serving

420kcal

Calories

38g

Protein

Carbs

26g

Fat

Fiber

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Jerk-Hähnchen

Ingredients

Für das Hähnchen

Für die Marinade

Instructions

Nutrition per Serving

Tags

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