作法
- 將羅望子、萊姆汁、大蒜、薑、辣椒、薑黃、孜然、鹽、胡椒與油混合。
- 整體抹於雞塊上，醃漬4小時，最好過夜。
- 起炭火，待燒至炭火通紅。
- 雞塊每面烤8分鐘，並以剩餘醃料刷塗，總時間約30分鐘。
- 雞皮應局部焦黑，肉汁應清澈。
- 盛盤搭配萊姆角、米飯與玉米南瓜綠豆燉一同享用。
Common questions
Can 炭烤醃雞 be made ahead?
炭烤醃雞 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 炭烤醃雞 spicy?
炭烤醃雞 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 炭烤醃雞 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 炭烤醃雞 to make at home?
炭烤醃雞 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 炭烤醃雞 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
炭烤醃雞是東帝汶的慶典烤雞料理，常見於高地村落的婚禮、葬禮與家庭聚會。此菜反映了東帝汶人對木火炭烤肉的熱愛，這項傳統甚至早於葡萄牙人的到來。
