Poulet jerk facile

Ingrédients

• 2 tablespoons brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped onion
• 3 green onions (sliced)
• 1-2 jalapeños (deseeded)
• 2 garlic cloves (chopped)
• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 2 lb bone-in chicken breasts and/or thighs
• Lime wedges for garnish
• Mango Salsa
• White rice
• Black beans
• Sweet Plantains (Platanos Maduros)

Préparation

1. 1

   In a bowl, whisk together the brown sugar, allspice, salt, black pepper, cumin, cinnamon, and nutmeg. Set aside.

2. 2

   In a food processor, blend onion, green onions, jalapeños (depending on desired heat), garlic, spices, olive oil, and soy sauce. Transfer marinade to a baking dish with chicken. Cover and marinate for 1-2 hours in the fridge.

3. 3

   --- To grill the chicken ---

4. 4

   Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes.

5. 5

   --- To bake the chicken ---

6. 6

   Preheat oven to 375ºF. Line a baking sheet with parchment paper and spray with cooking spray. Place the chicken pieces skin-side up into the baking dish.

7. 7

   Bake for 40-45 minutes until fully cooked and an internal temperature reads 165ºF. Broil for the last 2 minutes before removing from the oven. Let the chicken rest for 5 minutes before serving.

8. 8

   Serve jerk chicken with rice, beans, and plantains. Enjoy!