This is a simplified jerk chicken recipe (for your oven) which will give you a similarly authentic taste to the pan-jerked chicken! Always clean your chicken prior to adding seasoning – this includes, washing (in vinegar-diluted water, or lemon juice – diluted) and removing excess fat from the meat. You do not have to remove the skin.
Prep. time: Up to 24 hours
Cooking time: 1 hour 20 minutes
- 2 Chicken quarters of your choice (breast & wing; leg & thigh)
- 1 Escallion (green onion), chopped
- 1/2 Tsp. ground ginger (fresh ginger is better, but use what you have)
- 1 Onion – chopped
- 1/4 Tsp. cinnamon powder
- 5 Cloves garlic – chopped
- 10 Pimento berries
- 2 Scotch bonnet (habanero) peppers (very spicy; start with one, then adjust to taste)
- 1 Tbsp. browning (2 tbsp. Soy Sauce, if no browning)
- 1/2 Cup Pineapples – chopped
- 4 Sprigs thyme
- 1/2 Tbsp sugar (optional)
- 2 Tsp. salt – adjust to suit taste
- 1/8 Cup cooking oil
- 1/2 Cup ketchup
- 1 1/2 Cups water
- Place all ingredients in a food processor or blender and puree (makes about 1L of jerk paste).
- Cut the chicken into separate pieces (if you have large pieces of breast, you may cut them in half, then cut the wing off as well. If using leg & thigh, cut the leg from the thigh). Use a knife to gently poke the chicken pieces, to allow the sauce to soak into the meat.
- Using a Ziploc bag, or any available plastic, pour about 1/4 of the paste into the bag and put your “poked” chicken pieces into the bag. Shake the bag and ensure that all the pieces are covered in the sauce. Let this stand in the fridge overnight and up to 24 hours to marinate thoroughly.
- Preheat the oven to 350 degrees F (180 degrees C) and prepare your baking tin. It is best to line the baking tin with foil and lightly grease with cooking spray or a small amount of cooking oil (1/2 tsp.).
- Place chicken (spaced out for turning) on foil in baking tin and bake for 1 hour 20 minutes. Turn once halfway through.
- Use leftover sauce (in Ziploc bag) to make gravy by adding water, salt, a little sugar and ketchup (all depending on how much sauce is leftover). Cook in a saucepan until smooth.
Jodi-Ann is an Environmental Studies POTENTIAL GRADUATE in Nova Scotia, Canada.