디시인사이드

I wanted to eat this after watching the video.

So I made chicken.

I need to make jerk sauce, so first, prepare green onions, one onion, a little over 10 cloves of garlic, and about 17 dried Vietnamese chili peppers.

The reason I used Vietnamese chili peppers was that the Scotch bonnet peppers in the original recipe were expensive.

I asked Gemini, and since he said to use Vietnamese chilies that are just as spicy as that one anyway, and to balance out the distinctive sweetness of Scotch Bonnet Puffer with apricot jam, I decided to use the [Maesil-cheong] I had at home.

After putting the chopped onions, garlic, green onions, and crushed dried chili peppers into a pot, adding all the liquid and powder, and blending with a hand blender.

[Jerk sauce]

Brazilian chicken thigh meat, 2kg for 10,000 won

Marinate the chicken thigh meat thoroughly in jerk sauce.

Let's put it in the refrigerator for 24 hours.

And the next day.

Place the well-marinated chicken in the air fryer with the skin on.

I cooked it at 180 degrees for 17 minutes, but 160 degrees seems to be the right temperature.

While it is baking in the air fryer, caramelize two tablespoons of sugar in the cooking oil.

Once it boils, turn off the heat and add 100ml of the jerk sauce left over from yesterday's marinade.

Add 50ml [Soy Sauce], 100ml [Orange Juice], and 100ml [Tomato Ketchup], then simmer over medium heat to adjust the sauce consistency.

Apply the sauce.

If you bake it for 5 more minutes

It was well baked.

Finally, brush a generous amount of sauce on the skin one more time and bake at 200 degrees for 3 minutes.

It has every flavor—spicy, sour, sweet, and salty. So delicious.