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Before you jump to Oven-Roasted Tandoori-Inspired Jerk Chicken recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.
Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Continue reading for some ways to go green and save energy, mainly in the kitchen.
Let us begin with something not that hard, changing the particular light bulbs. Accomplish this for the whole house, not only the kitchen. The usual light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, which is good. You also have to obtain the routine of turning off the lights when there is nobody in a place. The kitchen lights especially tend to be left on the entire day, just because the family tends to spend a lot of time there. This also occurs in the rest of the house, but we’re trying to save money in the kitchen. Make a routine of having the lights on only when they are necessary, and you’ll be amazed at the amount of electricity you save.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, after all. It’s about being functional, most of the time.
We hope you got benefit from reading it, now let’s go back to oven-roasted tandoori-inspired jerk chicken recipe. You can have oven-roasted tandoori-inspired jerk chicken using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Oven-Roasted Tandoori-Inspired Jerk Chicken:
- Use bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, about 1/4" deep, 2 inches long, and about an inch apart
- Prepare For the marinade:
- Get oil
- Provide yogurt
- Prepare soy sauce
- Get lime or lemon juice
- Provide dark brown sugar
- Use apple cider vinegar
- You need dried thyme
- Prepare ground allspice
- Provide garlic
- Provide up to 8 Scotch Bonnet or Habanero chilies
- Provide green onions, cut into 2-inch segments
- Get shallots, coarsely chopped
- Get one-inch piece ginger, peeled and coarsely chopped
- Get liquid smoke
Instructions to make Oven-Roasted Tandoori-Inspired Jerk Chicken:
- Place all the marinade ingredients in a food processor or blender and process until smooth. If you want to make extra dipping sauce, reserve 2/3 cup of marinade and set aside.
- With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing it gently but thoroughly to evenly season each piece. - - A gallon Ziploc type bag is great for even marinating - specially if you lay all the meat in a single layer, suction all the air out of it, and lay it on its side in the fridge. Even then, you may wish to flip the bag halfway through the marinating time just to make sure.
- Let chicken marinate for at least 6 and up to 24 hours.
- An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not cookie sheet) with a grill rack over it (my preferred method) or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness.
- 20 mins before cooking, preheat your oven to 450F. Put the chicken on the center rack of the oven & roast for 45 to 55 mins, depending on the size of your chicken pieces. The chickens I use are usually about 4 pounds, & their drums and thighs aren't all that big, so 45 mins was plenty for me. - - If you buy drums & thighs in your typical supermarket pre-pack, it's likely that your chicken is bigger and will require somewhere between 50 to 55 minutes.
- IF YOU'RE MAKING THE DIPPING SAUCE… - - Preheat a small sauce pan to medium with a half Tbsp of oil in it, pour in the reserved marinade, bring to a gentle boil for 1 minute, then turn the heat down to medium low and simmer for another 3 or 4 minutes. Because that marinade hasn't touched chicken, technically you don't have to cook it for food safety purposes, but the caramelization and concentration of flavors that happens when you do this deepens and rounds out the sauce.
- That's it! Enjoy. :)
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