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Pollo Jerk | What's For Dinner

Ingredients

Para el pollo

2.5 lbs muslos y piernas de pollo con hueso

Para el adobo

1 entero chile scotch bonnet, sin semillas y picado4 tallos cebolletas, picadas grueso4 dientes dientes de ajo1 cda hojas de tomillo fresco1 cda pimienta de Jamaica molida2 cdas salsa de soja2 cdas jugo de lima1 cda azúcar morena2 cdas aceite vegetal1/2 cdta canela molida1/4 cdta nuez moscada molida

1 cdta sal

Instructions

1

Licúa todos los ingredientes del adobo (scotch bonnet, cebolletas, ajo, tomillo, pimienta de Jamaica, salsa de soja, jugo de lima, azúcar morena, aceite, canela, nuez moscada, sal) hasta formar una pasta en un procesador de alimentos.

Tip: Usa guantes al manipular los chiles scotch bonnet. La capsaicina quemará tu piel y ojos durante horas.

2

Haz cortes en las piezas de pollo con un cuchillo (2-3 cortes por pieza). Frota el adobo por todos lados, metiéndolo en los cortes. Marina al menos 2 horas, preferiblemente toda la noche.

3

Precalienta la parrilla a fuego medio (175°C). Si usas horno, precalienta a 200°C.

4

Asa el pollo durante 30-35 minutos, volteando cada 8-10 minutos, hasta que esté chamuscado por fuera y cocido por dentro (74°C interno). Para horno, hornea sobre una rejilla durante 35-40 minutos, luego gratina 2-3 minutos para chamuscar.

5

Deja reposar 5 minutos. Sirve con arroz y frijoles, plátanos fritos o una ensalada de repollo sencilla.

Nutrition per Serving

420kcal

Calories

38g

Protein

8g

Carbs

26g

Fat

1g

Fiber

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Pollo Jerk

Ingredients

Para el pollo

Para el adobo

Instructions

Nutrition per Serving

Tags

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