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Update jerk chicken using tab template

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Jake Runyan 2024-06-18 19:28:10 -07:00
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recipes/docs/meat/jamaican-jerk-chicken.mdx
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sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Jamaican Jerk Chicken # Jamaican Jerk Chicken
:::info <Tabs>
On a recommendation from a friend! <TabItem value="photos" label="Photos" default>
::: Great chicken on a recommendation from a friend!
![img alt](@site/docs/meat/static/jerk-chicken.png)
</TabItem>
```mdx title="Ingredients" <TabItem value="ingredients" label="Ingredients">
1 medium onion, coarsely chopped ```text title="Jamaican Jerk Chicken"
3 medium scallions, chopped 1 medium onion, coarsely chopped
2 Scotch bonnet chiles, chopped 3 medium scallions, chopped
2 garlic cloves, chopped 2 Scotch bonnet chiles, chopped
1 tablespoon five-spice powder 2 garlic cloves, chopped
1 tablespoon allspice berries, coarsely ground 1 tablespoon five-spice powder
1 tablespoon coarsely ground black pepper 1 tablespoon allspice berries, coarsely ground
1 teaspoon dried thyme, crumbled 1 tablespoon coarsely ground black pepper
1 teaspoon freshly grated nutmeg 1 teaspoon dried thyme, crumbled
1 teaspoon kosher salt 1 teaspoon freshly grated nutmeg
1/2 cup soy sauce 1 teaspoon kosher salt
1 tablespoon vegetable oil 1/2 cup soy sauce
2 (3 1/2 to 4-pound) chickens, quartered 1 tablespoon vegetable oil
``` 2 (3 1/2 to 4-pound) chickens, quartered
```
</TabItem>
```md title="Instructions" <TabItem value="instructions" label="Instructions">
1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. 1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste.
2. With the machine on, add the soy sauce and oil in a steady stream. 2. With the machine on, add the soy sauce and oil in a steady stream.
3. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. 3. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat.
4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. 4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
5. Light a grill and bring to medium. 5. Light a grill and bring to medium.
6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor. 6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor.
7. Transfer the chicken to a platter and serve. 7. Transfer the chicken to a platter and serve.
``` </TabItem>
### Notes <TabItem value="references" label="References">
Remember to prep a day before for best results! https://www.foodandwine.com/recipes/jamaican-jerk-chicken
</TabItem>
![img alt](@site/docs/meat/static/jerk-chicken.png) </Tabs>
### References
https://www.foodandwine.com/recipes/jamaican-jerk-chicken