![]() ![]() I usually opt for my Apple, Broccoli, and Horseradish Slaw because it is light and compliments the bold flavors of the jerk chicken. When the chicken has rested, time to eat! I served the jerk chicken as is with a side salad. The jerk chicken actually has a crispy skin but a tender, moist inside. It’s just the browning of the scallions and spices. This step ensures that the meat can soak in its juices and keep itself moist. Let the chicken rest for 20 minutes before you begin carving it. Then remove the lid and let the jerk chicken roast uncovered for another 35-40 minutes or until a meat thermometer reads 160 degrees. Heat the oven to 425 degrees while you let the chicken marinade in the refrigerator.Ĭover the roasting pan and cook the jerk chicken for 30 minutes at 425 degrees. Prop the chicken up in a roasting pan or use the foil ball method to make sure the jerk chicken isn’t resting on the bottom of the pan. Also, tie the legs shut with cooking string. However, I have made this recipe with only marinating the jerk chicken for an hour and it still turned out amazing! Make sure you pat your chicken dry with a paper towel so that the seasonings can stick to the skin. This recipe works best if you are able to marinate the jerk chicken overnight because the flavors have a chance to infuse the chicken meat. So yeah, you’re basically throwing in everything except the kitchen sink. And as if these spices weren’t enough, put in a chopped and seeded jalapeno and a tablespoon of chopped fresh ginger. Hold on! Not done yet! Throw in 3 teaspoons of minced garlic and 1 bunch of roughly chopped scallions. These are normally baking spices but they add great warmth to the jerk chicken. Say what?!?! I know, I know, it gets a little weird. Next, you’ll need a teaspoon each of cinnamon and nutmeg. Now put in 1 tablespoon of fresh thyme and 2 teaspoons each of Kosher salt and black pepper. Then add 2 tablespoons of soy sauce and 1 tablespoon each of ground allspice and dark brown sugar. Pour in 1/4 cup of olive oil and 2 tablespoons of lime juice. Hold onto your hats folks! This spice mixture is going to blow you away…but in a good way! You’ll need a lot of different spices, but stay with me! It gets really good!įirst, pull out your food processor or blender. Roasted jerk chicken is great to eat as is, but it also works well incorporated into other recipes. And since I usually buy whole roaster chickens (it’s cheaper that way), I had all the ingredients to make it for dinner. It looked so bold and different but easy and delicious at the same time. I saw this recipe for roasted jerk chicken in Ree Drummond’s new magazine and I knew I had to try it. We all need a little kick in the pants now and again to shake us up and get us trying new things. I would love to hear from you.Sometimes chicken can be boring. If you make this recipe, be sure to let me know by rating it and leaving a comment below. If you enjoy this recipe, and special shout out to my amazing friends who taste tested this recipe for me! This will disappear in minutes… I guarantee it. ![]() ![]() When the chicken is done, top with fresh lime juice and enjoy. We are cooking at a very high heat and the cast iron pan will make sure that heat is evenly distributed throughout the chicken. To ensure a crispy skin, cook the chicken in a cast iron skillet, starting with the skin side down. To get a crispy exterior, we’ll bake the chicken for 1 hour at 475 degrees F, flipping once halfway through. Since this is a baked jerk recipe, we will be cooking the chicken in the oven instead of on a grill. Let the chicken marinate for at least 1 hour, but preferably over night. Use your hands to rub everything in and ensure that the chicken is well coated. I like to use Adobo seasoning, and salt and pepper. After cleaning the chicken and rubbing it down with lemon juice, apply both wet marinades, along with browning (for color), and additional scotch bonnet peppers if desired.
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