A delicacy that uses a range of fiery peppers and spices such as Scotch bonnets, nutmeg and pimentos, jerk chicken combines the heat of the seasonings with tender meat.
STEP 1.Take chicken drumsticks in a very bowl, build incisions on them. Sprinkle salt, crushed black peppercorns and every one spice. Add coriander powder, cumin powder, clove powder cinnamon powder and squeeze one lemon in it. Rub until well coated. Put aside for 15-20 minutes.
STEP 2.In a very liquidiser jar, add onion, garlic, spring onions, break and add inexperienced hot pepper. Squeeze remaining lemon and add thyme sprigs. Mix to a swish paste.
STEP 3.Transfer the ready paste into the chicken, add soy, ½ tbsp oil and rub well. Refrigerate for 10-15 minutes.
STEP 4.Heat up the kitchen appliance at 180˚c.
STEP 5.Heat remaining oil in a very non-stick grill pan, place the chicken drumsticks and cook all sides on high heat for 3-4 minutes.
STEP 6.Transfer them on a baking receptacle and bake for 15-20 minutes. Transfer them onto a serving plate.
STEP 7.Garnish with onion greens and serve hot with dish and lemon wedges.
Nutrition value
1827
calories per serving
124 g Fat147 g Protein38 g Carbs21 g FiberOther
Current Totals
124 g Fat
147 g Protein
38 g Carbs
21 g Fiber
MacroNutrients
Carbs
38 g
Protein
147 g
Fiber
21 g
Fats
Fat
124 g
Vitamins & Minerals
Calcium
532 mg
Iron
19 mg
Vitamin A
1368 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
44 mg
Vitamin B6
3 mg
Vitamin B9
361 mcg
Vitamin B12
0 mcg
Vitamin C
140 mg
Vitamin E
10 mg
Copper
2 mcg
Magnesium
385 mg
Manganese
8 mg
Phosphorus
1585 mg
Selenium
151 mcg
Zinc
14 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
