Dzerk sendvič sa piletinom (Jerk sandwich with chicken)

Sastojci: 250 g pilećih grudi ili bataka bez kostiju, 1 kašika maslinovog ulja, 1 kasicica mlevene ljute paprike (ili sitno seckan scotch bonnet/habanero ako voliš jako ljuto), ½ kasicice suve majčine dušice, ¼ kasicice mlevenog crnog bibera, ¼ kašičice mlevenog muskatnog oraha, ¼ kašičice cimeta, 1 čen belog luka (sitno seckan), 1 kašika soja sosa ili zamene za soja sos, 1 kašika soka od limete ili limuna, prstohvat soli, za sendvič - 2 mekana hleba (baget, brioš ili burger hleb), listovi sveže salate, kriške paradajza, malo majoneza, jogurta ili krem sosa*.

Priprema:

1. U maloj posudi pomešaj maslinovo ulje, ljutu papriku, majčinu dušicu, biber, muskat orah, cimet, beli luk, soja sos, limetu i so.

2. Piletinu premaži marinadom i ostavi u frižideru 4-6 (da limun ili limeta ne bi skuvali piletinu). Za batake bez kostiju maksimum do 12 sati jer limun/limeta i soja sos mogu da promene teksturu mesa, ako stoji duze.

3. Izvadi piletinu iz frižidera 20 minuta pre pečenja. Višak marinade nemoj brisati – samo je lagano razmaži po mesu pred pečenje

4. Piletinu ispeci na tiganju ili grilu 6–8 minuta sa svake strane dok ne dobije lepu zlatnu boju i unutra bude potpuno pečena.

5. Ugrej suv tiganj na srednje jakoj vatri (5). Hleb preseci i položi sečenom stranom nadole. Prepeci 30–60 sekundi, dok ne dobije zlatne tačkice. Ako želiš više ukusa, vrlo tanko premaži presečenu stranu maslinovim uljem ili puterom.

Unutrašnjost ostaje mekana, spolja blago hrskava.

6. Na donju polovinu stavi listove salate, zatim piletinu, paradajz i krem sos po izboru. Poklopi gornjom polovinom hleba.

7. Posluži odmah dok je piletina topla i sočna.

Napomena:

Krem sosevi za dzerk sendvič:

1. Jogurt krem sos

2. Blagi majonez krem sos

3. Jogurt-pavlaka sos

Ingredients: 250 g of chicken breasts or boneless drumsticks, 1 tablespoon of olive oil, 1 teaspoon of ground cayenne pepper (or finely chopped scotch bonnet/habanero if you like it really hot), ½ teaspoon of dried thyme, ¼ teaspoon of ground black pepper, ¼ teaspoon of ground nutmeg, ¼ teaspoon of cinnamon, 1 clove of garlic (finely chopped), 1 tablespoon of soy sauce or soy sauce substitute, 1 tablespoon of lime or lemon juice, a pinch salt, for a sandwich - 2 soft breads (baguette, brioche or burger bread), fresh salad leaves, tomato slices, a little mayonnaise, yogurt or cream sauce*.

Preparation:

1. In a small bowl, mix olive oil, cayenne pepper, thyme, pepper, nutmeg, cinnamon, garlic, soy sauce, lime and salt.

2. Coat the chicken with the marinade and leave in the refrigerator for 4-6 (so that the lemon or lime does not cook the chicken). For boneless drumsticks, up to 12 hours, as the lemon/lime and soy sauce can change the texture of the meat if left for longer.

3. Remove the chicken from the refrigerator 20 minutes before frying. Do not wipe off the excess marinade - just lightly spread it over the meat before baking

4. Fry the chicken in a pan or grill for 6-8 minutes on each side until it gets a nice golden color and is completely cooked inside.

5. Heat a dry frying pan over medium heat (5). Cut the bread and place it cut side down. Broil for 30–60 seconds, until golden brown. For extra flavor, brush the cut side very thinly with olive oil or butter.

The inside remains soft, the outside slightly crispy.

6. Place lettuce leaves on the bottom half, then chicken, tomatoes, and a cream sauce of your choice. Cover with the top half of the bread.

7. Serve immediately while the chicken is warm and juicy.

Note:

Cream sauces for jerk sandwiches:

1. Yogurt cream sauce

2. Mild mayonnaise cream sauce

3. Yogurt-sour cream sauce