Hähnchenschenkel „Jerk Style“

Name: Hähnchenschenkel „Jerk Style“
Ingredients: 500 units.gramm Tomaten; 2 units.eetlepel Senf; 4 units.eetlepel Sambal; 2 weiße Zwiebeln; 2 Zwiebeln; 8 Knoblauchzehen; 1 units.eetlepel Curry-Madras-Pulver; 1 units.eetlepel Paprikapulver; 5 Wasser; Meersalz; 2 units.eetlepel Paprikapulver; 2 units.eetlepel Curry-Madras-Pulver; Meersalz; Hähnchenschenkel; Skillet; Küchenmaschine oder Mixer

Die perfekten ‘Jerk Style’ Hähnchen vom Big Green Egg von Leonard Elenbaas.

Zutaten

500units.grammTomaten

2units.eetlepelSenf

4units.eetlepelSambal

2weiße Zwiebeln

2Zwiebeln

8Knoblauchzehen

1units.eetlepelCurry-Madras-Pulver

1units.eetlepelPaprikapulver

5Wasser

Meersalz

2units.eetlepelPaprikapulver

2units.eetlepelCurry-Madras-Pulver

Meersalz

Hähnchenschenkel

Skillet

Küchenmaschine oder Mixer

Zubereitung

Schritt 1

Blend all the ingredients for the sauce until smooth in the blender.

Mix the paprika powder and curry powder for the rub and sprinkle the chicken thighs on both sides with salt and the rub.

Grill the chicken on the skin side for a total of 12 minutes, moving every 2 to 3 minutes to prevent burning.

Then place the skillet on the grid and place the chicken skin side up in the skillet, deglaze with the sauce, and let simmer gently for about 1 hour and 15 minutes.