• Pat Browne

Jerk Chicken

This is a friends and family favourite. Super easy and super tasty. I like spice. You may want to cut back on some of the spice if you're not as familiar.


INGREDIENTS

10 bone-in skin on chicken pieces (I like thighs and drumsticks)


FOR THE MARINADE

3 green onions, cut into small pieces

4 garlic cloves, peeled and smashed

2 habanero peppers, chopped

1 ½ inch piece of ginger, peeled and grated

1/3 cup fresh lime juice

¼ cup soy sauce

¼ cup olive oil

1 tbs brown sugar

1 tsp freshly ground black pepper

1 tsp allspice

1 tsp dried thyme

1 tsp cumin

1 tsp red chilly flakes

1 tsp cinnamon

½ tsp nutmeg

(I like to add 1 tsp seasoning salt)


INSTRUCTIONS

  1. Place chicken pieces in large resealable plastic bag

  2. Add mixture to the bag (you can put marinade into a food processor and pull gently, you want it to be somewhat coarse, but I don’t bother)

  3. Seal bag while pressing out excess air, then rub the marinade all over the chicken.

  4. Place bag in refrigerator for 3-24 hours. Continue to turn bag over to ensure full distribution of the marinade.


OVEN INSTRUCTIONS

  1. Preheat oven to 375 degrees.

  2. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray

  3. Remove chicken from marinade. Arrange pieces on baking sheet leaving space between pieces.

  4. Bake in preheated oven until cooked through, about 45-50 minutes.

  5. You can broil during the last couple of minutes for better browning.


Serve with coconut rice and coleslaw


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