Jamaican chicken. This is chicken chicken. A mixture of seasonings and slow cooking on a charcoal grill give the chicken its signature flavor.
There are countless different recipes for dried chicken. Some use onions, garlic, and ginger as fresh, wet ingredients, sometimes bell peppers as well. Others use these ingredients in powder form.
A variation of this recipe is originally from California and uses powdered seasonings. They are quickly stirred and mixed with olive oil to marinate the meat, ideally overnight. Then the chicken is fried.
The combination of flavors is fantastic: the fresh aroma of lime and orange peel pairs beautifully with the velvety smooth aromas of cinnamon, pepper and nutmeg.
If you pour lime juice and orange juice, as well as a little cilantro, on the meat before serving, you will experience a real explosion of taste.
Ingredients for two to three servings of chicken fillet:
2 teaspoons sugar (muscabo), 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1 teaspoon ginger powder, 1/2 teaspoon pepper, 1/2 teaspoon red pepper, 1 pinch ground cinnamon, 1 pinch nutmeg, 1 pinch ground pepper, 1 organic lime, 1 organic orange, 100 ml olive oil, 1 chicken breast, 2 chicken thighs, 15 g fresh coriander.
1. Wash the lime and orange, dry them and grate the zest of a whole lime and half an orange.
2. Mix all seasonings with lime and orange zest and olive oil.
3. Wash and dry the meat. Place it in the liquid, stir, and let it marinate overnight (or at least three hours for it to take on the spice flavor).
4. Remove the marinated meat and place it on a multi-charcoal grill and grill until the meat is cooked on the inside and browned on the outside.
5. My coriander, dry and cut. Cut the lime and orange into slices.
6. When serving meat, add fresh coriander and slices of lime and orange. Squeeze citrus juice over meat.