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Grilled Chicken Drumsticks with Jerk Sauce and Roasted Peppers, Cucumber and Buttermilk Salad, Marinated Japanese Turnips https://www.metro.ca/userfiles/image/recipes/pilons-de-poulet-grilles-avec-sauce-jerk-10082.jpg PT30M PT12M PT3H06M
CHICKEN DRUMSTICKS:Grill the shallots, onion rings, peppers and habanero on a charcoal grill.Once they are properly blackened, keep in a bowl.Remove the skin from the peppers.Combine all ingredients, except the chicken, in a glass or stainless steel bowl and mix well with a hand mixer.Rinse the chicken under cold water and pat dry with a paper towel.Place in a large plastic bag and seal (ex. Ziploc).Add the marinade to the bag and coat chicken well.Refrigerate for at least 4 hours and up to 24 hours.To cook, put the drumsticks on the barbecue or cook in the oven in a dish with a grill by flavouring often with the jerk sauce.CUCUMBER AND BUTTERMILK SALAD:Mix it all using a whisk.Slice the cucumbers as you like, toss with the buttermilk dressing.Garnish with fresh herbs.MARINATED JAPANESE TURNIPS:Boil the water, vinegar, salt, sugar, beet and bay leaves.Using a mandolin, slice the turnips and the beet into thin rings.Put the turnip slices into a sealable container and pour the boiling marinade over it.Let it cool down to room temperature.Cover and chill.Can be kept for up to 2 weeks.
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Grilled Chicken Drumsticks with Jerk Sauce and Roasted Peppers, Cucumber and Buttermilk Salad, Marinated Japanese Turnips

Grilled Chicken Drumsticks with Jerk Sauce and Roasted Peppers, Cucumber and Buttermilk Salad, Marinated Japanese Turnips

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6
servings
0:30
Preparation
0:12
COOKING
3:06
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • chicken drumsticks


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    FRESH SKINLESS CHICKEN BREAST

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    BONE IN 7.58/kg


  • 12
    chicken drumsticks
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    FRESH SKINLESS CHICKEN BREAST

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  • 1/4 cup
    (60 mL)
    olive oil
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  • 1/2 cup
    (125 mL)
    soya sauce
  • 1 1/2 tsp.
    (7 mL)
    black pepper
  • 2 tsp.
    (10 mL)
    fresh thyme, washed
  • 3/4 tsp.
    (3,5 ml)
    grated nutmeg
  • 1 cup
    (250 mL)
    white vinegar
  • 1/2 cup
    (125 mL)
    orange juice
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  • 2 Tbsp.
    (30 mL)
    lime juice
  • 1 cup
    (250 mL)
    brown sugar
  • 2
    bunches of green onion
  • 4
    thinly sliced cloves of garlic
  • 1
    red onion, sliced into 1/4 inch rings
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  • 2
    red peppers
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  • 1
    habanero or Scotch Bonnet pepper, with seeds, thinly sliced
  • 1 tsp.
    (5 mL)
    ground allspice
  • 1/2 tsp.
    (3 mL)
    cinnamon
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  • 1/2 tsp.
    (3 mL)
    cayenne pepper or to taste

  • salt and pepper
  • cucumber and buttermilk salad


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  • 3
    English cucumbers
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  • 1/2 cup
    (125 mL)
    buttermilk
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  • 1/2 cup
    (125 mL)
    mayonnaise
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  • 1/2 cup
    (125 ml)
    sour cream or yogurt
  • 1
    french shallot
  • 1 Tbsp.
    (15 mL)
    Dijon mustard

  • peel and juice from a lemon
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  • salt and pepper

  • coriander, dill and parsley for garnishing
  • marinated Japanese turnips

  • 2 cups
    (500 mL)
    water
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  • 1 cup
    (250 mL)
    white vinegar
  • 1/2 cup
    (125 mL)
    coarse salt (white)
  • 1/2 cup
    (125 mL)
    sugar
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  • 2
    bay leaves
  • 2 lb
    (1 kg)
    Japanese turnips
  • 1
    beet
  • 3
    cloves of garlic
Imprimer ma sélection

Preparation

CHICKEN DRUMSTICKS:

Grill the shallots, onion rings, peppers and habanero on a charcoal grill.

Once they are properly blackened, keep in a bowl.

Remove the skin from the peppers.

Combine all ingredients, except the chicken, in a glass or stainless steel bowl and mix well with a hand mixer.

Rinse the chicken under cold water and pat dry with a paper towel.

Place in a large plastic bag and seal (ex. Ziploc).

Add the marinade to the bag and coat chicken well.

Refrigerate for at least 4 hours and up to 24 hours.

To cook, put the drumsticks on the barbecue or cook in the oven in a dish with a grill by flavouring often with the jerk sauce.

CUCUMBER AND BUTTERMILK SALAD:

Mix it all using a whisk.

Slice the cucumbers as you like, toss with the buttermilk dressing.

Garnish with fresh herbs.

MARINATED JAPANESE TURNIPS:

Boil the water, vinegar, salt, sugar, beet and bay leaves.

Using a mandolin, slice the turnips and the beet into thin rings.

Put the turnip slices into a sealable container and pour the boiling marinade over it.

Let it cool down to room temperature.

Cover and chill.

Can be kept for up to 2 weeks.

Source : Chef Nick Hodge

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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