Oven Baked Caribbean Jerk Chicken
- Devaki Das
- 11 minutes ago
- 2 min read
I think you'll agree that most of the time, my cooking is pretty darn tasty.
But this is one dish that I've been making for over 20 years and it never fails to hit the spot.
Now I am not claiming that this is an authentic recipe that was passed down by someone's granny but rather it is one that I have been manipulating every time I make it and it just keeps getting better and better. This weekend I added one little twist - green onions and it has catapulted this chicken to the next level.
So good is this dish, that I didn't have any time to set up pic - just took a few shots and we dove right in. I love making this on weeknights as well especially when I have evening phone calls with clients and all I need to do at the end is get the boys to whip up a green salad on the side.
Feel free to serve it with rice, potatoes, fried plantains on the side. However you like it! The most important thing is to actually make it.
I really think you're going to love it!
warmly,
Devaki
Recipe for:
Oven Baked Caribbean Jerk Chicken
Serves 4
Shopping list 3-4 lbs. chicken, defrosted and cut up into 10-12 pieces
1/3 cup light soy sauce
1/4 cup light brown sugar
1/4 cup canola oil
6 garlic cloves
2 cups chopped green onions (about 2 large bundles)
1/4 tsp dried thyme leaves
1/4 tsp cayenne pepper
1 Serrano or scotch bonnet peppers (more if you like the extra heat)
1-1/4 tbs ground allspice
1 tsp cinnamon powder
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp ground black pepper
Preparation: Preheat the oven to 400 deg F. Chicken - Cut the defrosted chicken at the joints, getting rid of excess fat. Leave skin on for a more moist chicken but it is still good skinless and releases less fat in the pan.
Green onions - Discard root tips and roughly chop including the leaves
Garlic cloves - Peel and leave whole.
Use a food processor capable of making fine pastes, add all the ingredients except for the chicken. Grind to a paste. Taste & adjust the seasonings in the marinade. I think you'll find it finger licking good!
Place the chicken in a large zip lock bag. Pour the marinade into the bag and seal the bag. Shake till the chicken is thoroughly coated. Refrigerate overnight. This makes all the difference to the flavor.
Method:
The next day, an hour and a half before serving, preheat the oven to 375 deg F.
Remove the chicken from the zip lock bag with the marinade into a 9"x 13" baking dish.
Bake for 60-70 minutes until the chicken is completely tender. Let it rest for 5-10 minutes while you get the sides to the table.
Enjoy!
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