做法
- 把罗望子、青柠汁、大蒜、姜、辣椒、姜黄粉、孜然粉、盐、黑胡椒粉与食用油混合。
- 均匀涂抹于鸡块上,腌制4小时,最好过夜。
- 生起炭火,待燃成赤红炭块。
- 鸡块每面烤8分钟,期间用剩余腌料刷涂——总计约30分钟。
- 鸡皮应有焦斑,肉汁应清澈。
- 码盘配青柠瓣,搭配米饭与玉米南瓜绿豆炖菜上桌。
Common questions
Can 东帝汶炭烤鸡 be made ahead?
东帝汶炭烤鸡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is 东帝汶炭烤鸡 spicy?
东帝汶炭烤鸡 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 东帝汶炭烤鸡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 东帝汶炭烤鸡 to make at home?
东帝汶炭烤鸡 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 东帝汶炭烤鸡 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
东帝汶炭烤鸡是这个国家庆典场合的烤鸡名菜——常见于高地村庄的婚礼、葬礼与家庭聚会。这道菜体现了东帝汶人对柴火炭烤肉类的钟爱——这一习俗早在葡萄牙人到来之前便已存在。
