Recipe by Dani of sweetandsorrel.com
Baked Jerk Chicken
Servings: 8
Ingredients
Jerk Marinade
- 3-4 Scotch bonnet or habanero peppers Remove seeds
- 1 green onions (scallion) chopped
- 3 springs fresh thyme
- 10 balls dried all spice (pimento) crushed
- 1 small cooking tomato roughly chopped
- 1 tsp freshly grated ginger
- 2 cloves garlic
- 1 tsp brown sugar
- 1 tbsp apple cider vinegar
- juice of 1 small lime
- 2 tbsp canola oil
- salt and pepper to taste
Green Seasoning
- 5 scallion (green onion) stalks chopped
- 3 stalks celery chopped
- 1/2 cup cilantro, stems included
- 1/4 cup fresh thyme
- 1 small cooking tomato
- 4 cloves garlic
- 5 all spice (pimento) seeds dried
- 1 medium green bell pepper
- 1 scotch bonnet pepper seeds removed
Chicken
- 4-6 Chicken Quarters Legs + Thighs
- 1 tbsp Adobo seasoning
- 2 tbsp browning
- 1 tbsp habanero sauce optional
Instructions
Wet Jerk Marinade
- Add all of the ingredients for the marinade into a food processor and pulse, being careful not to over process. The mixture should be thick and chunky.
Prepare the seasonings
- Make the green seasoning by combining all the ingredients for the seasoning in a food processor and pulsing until mixture forms a thick paste. Set aside. [NOTE: You'll have more green seasoning that you need for this recipe. Store any extra seasoning in the fridge, it will keep for about a week].
Chicken
- Prepare chicken by washing with lemon juice and removing excess skin.
- Season with adobo, habanero sauce (if you want extra spice), browning (for color), wet jerk marinade, and about 3 tbsp of wet green marinade.
- Use hands to ensure marinade and seasonings are evenly distributed throughout the chicken. Refrigerate for at least 1 hour, ideally overnight.
- Preheat oven to 475 degrees.
- Remove chicken from fridge and bring to room temperature.
- Bake chicken for 30-35 minutes on each side in a cast iron pan until skin is caramelized and chicken is fully cooked.
- Serve with additional wet marinade on top, if desired.
Notes
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