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牙买加香辣烤鸡

牙买加风味烤鸡，用苏格兰帽辣椒、多香果、百里香和蒜制成的火辣腌料腌制，炭烤至外焦里嫩。搭配椰香米饭享用。

DinnerJamaicanMedium

20 min

Prep

35 min

Cook

55 min

Total

Servings

Medium

Difficulty

Instructions

将所有腌料食材（辣椒、葱、蒜、百里香、多香果、酱油、青柠汁、红糖、油、肉桂、肉豆蔻、盐）放入食物处理机打成糊状。

Tip: 处理苏格兰帽辣椒时务必戴手套，辣椒素会灼伤皮肤和眼睛好几个小时。

鸡块上划2-3刀。将腌料均匀涂抹，特别是抹入刀口内。腌制至少2小时，最好冷藏过夜。

烤架预热至中火（180度）。如果用烤箱，预热至200度。

烤30-35分钟，每8-10分钟翻面一次，至外表微焦、内部熟透（内温74度）。烤箱烤法：有架子的烤盘烤35-40分钟，最后2-3分钟开上火增加焦色。

休息5分钟后享用。搭配椰香米饭、炸芭蕉或简单的凉拌卷心菜。

Nutrition per Serving

420kcal

Calories

38g

Protein

Carbs

26g

Fat

Fiber

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牙买加香辣烤鸡

Ingredients

鸡肉用

腌料用

Instructions

Nutrition per Serving

Tags

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