Description
Bring the flavors of the Caribbean to your kitchen with these tender, spicy baked jerk chicken pieces. A fiery marinade with habanero and allspice creates an unforgettable, crispy-skinned result.
Ingredients
Units
For the Chicken
- 3 pounds (1.4 kg) chicken thighs and drumsticks (skin on and bone in)
Marinade
- 1/4 cup (59 ml) plus 2 tablespoons (30 ml) vegetable oil
- 2 tablespoons (30 ml) molasses
- Juice of 1 lime
- 2 habanero peppers (stemmed and seeded)
- 1/2 tablespoon (7.4 ml) ginger (half a knob)
- 4 cloves garlic
- 1 tablespoon (15 ml) fresh thyme
- 1 1/2 teaspoons (7.4 ml) allspice
- 1 teaspoon (4.9 ml) onion powder
- 1 teaspoon (4.9 ml) salt
- 1/4 teaspoon (1.2 ml) pepper
Instructions
- Add all of the marinade ingredients to a food processor and pulse until combined. Reserve 1/4 cup (59 ml) of the marinade.
- Pour the rest of the marinade into a large resealable bag along with the chicken. Marinate for at least an hour or preferably overnight.
- When you are ready to cook, preheat oven to 350°F (177°C).
- Take the chicken out of the marinade and place the chicken in a cast iron skillet or oven-safe pan.
- Cook for 1 hour or until chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Take out of the oven and brush on the reserved marinade.
- Turn oven to broil and cook for 3-4 minutes or until the skin is browned and crispy. (Make sure to keep a close eye on it so it does not burn)
- Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Caribbean