Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "880b33a293394dd19ba22c73cd4dc847",
    "updated": "2025-05-06T01:06:20.907Z",
    "title": "Memphis BBQ Chicken Thighs",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "CHICKEN",
        "ingredients": [
          "skin-on, bone-in chicken thighs",
          "packed light brown sugar",
          "coarse kosher salt",
          "canola oil",
          "chicken rub",
          "mesh grill basket (optional)."
        ]
      },
      {
        "section": "MEMPHIS BBQ SAUCE",
        "ingredients": [
          "ketchup",
          "white vinegar",
          "sugar",
          "coarsely ground black pepper",
          "worcestershire sauce",
          "ground mustard",
          "ground white pepper",
          "chili powder",
          "hickory liquid smoke",
          "ground coriander",
          "cayenne pepper",
          "cognac"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the Chicken: Trim the chicken thighs to create uniform pieces. If desired, use a needle tenderizer to lightly perforate the skin.",
      "2. In a large pot, combine the brown sugar, kosher salt, and 2 quarts of water. Heat until both salt and sugar are fully dissolved. Remove from heat and allow the brine to cool to room temperature. Submerge the chicken in the brine and refrigerate for 2 to 3 hours.",
      "3. Set up an indirect heat fire in your smoker and preheat it to 300°F. Remove the chicken from the brine and pat it dry. Brush the chicken with canola oil, then evenly coat with the Chicken Rub.",
      "4. Place the chicken in a mesh grill basket or directly on the smoker’s cooking grates. Cover and cook until the internal temperature at the thickest part of the chicken reaches 185°F, about 35 to 45 minutes.",
      "5. Prepare the Memphis BBQ Sauce: While the chicken cooks, combine all sauce ingredients except the cognac in a saucepan over medium heat. Bring the mixture to a simmer, reduce heat to low, and cook for 15 to 20 minutes, stirring constantly. Remove from heat, stir in the cognac to achieve your preferred flavor and consistency, then set aside to cool.",
      "6. Remove the chicken from the smoker. Brush it with about 1 cup of the barbecue sauce and return it to the smoker. Cover and cook until the sauce has set, approximately 3 to 5 minutes. Serve with the remaining sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Chicken thighs are fully cooked at an internal temperature of 165°F, but cooking to 185°F improves texture and tenderness. This sauce has a strong pepper flavor, which you can adjust according to your preference."
  }
]