Oven Baked Jerk Chicken
Crispy, Moist, Flavorful chicken smothered in spicy jerk sauce easy to make and a taste bud explosion! A Caribbean vacation right out of your oven.
Crispy, Moist, Flavorful chicken smothered in spicy jerk sauce easy to make and a taste bud explosion! A Caribbean vacation right out of your oven.
- 1 tablespoon soy sauce
- salt and pepper to season
- ingredients
- 3 tablespoons dark brown sugar
- 1 tablespoon fresh ginger chopped
- course main
- cuisine caribbean
- prep time 2 hours
- cook time 1 hour
- total time 3 hours
- servings 8 slices
- calories 319 kcal
- author immaculate bites
- i lime or lemon
- 8 chicken legs or 2 1/2 - 3-pound chicken cut up
- 2 teaspoons creole seasoning replace with salt and pepper or c
- 1 or more scotch bonnet pepper habaneros
- 6 garlic cloves chopped
- 1/2 ablespooncinnamon powder
- 1/2 ablespoonallspice coarsely ground
- 1/2 easpooncoarsely ground white pepper
- 1/2 easpoonfreshly grated nutmeg
- 1 medium onion coarsely chopped
- 3 medium scallions chopped
- 1 sprig of fresh thyme
- 1/4-1/2 cup pineapple juice or water
- 1- tablespoon bouillon powder optional
- Carbohydrate 64.2941999932579 g
- Cholesterol 0 mg
- Fat 0.724500001113834 g
- Fiber 5.447999947831 g
- Protein 8.42790001296065 g
- Saturated Fat 0.108120000157641 g
- Serving Size 1 1 (363g)
- Sodium 192.952000022317 mg
- Sugar 58.8462000454269 g
- Trans Fat 0.301530000504573 g
- Calories 271 calories
Step-by-step
- Trim chicken of excess fat and pat dry with a cloth or paper napkin.
- Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
- Heat oil in a skillet or sauté pan over medium heat. Then add scotch bonnet pepper, garlic sauté until it turns brown about 2-3 minutes.
- Add nutmeg, brown sugar, all spice, cinnamon and continue stirring until the sugar melts and the mixture starts to clump together.
- Remove from the heat and let it cool
- Place the mixture in a food processor or blender, then add, thyme, white pepper, ginger,green onions, soy sauce, Maggi/bouillon, onion and pineapple juice . Pulse for about 30 seconds until blended
- Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
- *Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves.
- When ready to bake, preheat oven to 425°.
- Remove chicken from the jerk marinade and remove excess marinate.
- Reserve the marinade
- Line a baking pan with foil; top with a wire rack.
- Arrange chicken legs out in a single layer.
- While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
- Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken half way through-roughly 20 minutes.
- In a small saucepan simmer the remaining jerk marinade and the one from the chicken for about 7 minutes.
- Serve with chicken or mix with chicken serve with beans and rice featured here http://www.africanbites.com/wp-content/plugins/wp-recipe-maker/templates/recipe/tastefully-simple/tastefully-simple.jpg
Replacing Scotch bonnet peppers with standard bell peppers alters this dish entirely, stripping away the capsaicin heat that reacts with brown sugar during the initial paste-cooking phase. Traditional Jamaican jerk relies on fiery peppers and aromatic pimento wood smoke, but standard kitchen ovens require different physics to achieve that characteristic charred exterior without an open flame. Moisture management dictates success here. Wet surfaces steam instead of roasting.
Achieving Crispy Skin Indoors
Patting chicken dry with paper towels removes surface condensation before any citrus or spice touches the meat. Baking poultry directly on a foil-lined sheet pan causes the bottom to boil in rendered fat, destroying texture uniformity. Elevating the legs on a wire rack lets hot oven air circulate underneath at 425 degrees Fahrenheit. Drippings fall away freely, allowing the skin to render completely crisp during the forty-five-minute bake time. Brushing reserved marinade onto cooked meat requires a preliminary seven-minute boil in a saucepan to neutralize pathogens from raw poultry contact.
- Bake at 425 degrees Fahrenheit for optimal fat rendering.
- Rotate the wire rack at the twenty-minute mark to ensure even browning.
- Simmer leftover marinade for precisely seven minutes before serving.
