NO-FUSS JERK CHICKEN

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No-Fuss Jerk Chicken image

This is a classic spicy Jamaican dish with a oven-baked option. Many jerk chicken recipes are grilled, but we in the Pacific Northwest don't have as much an opportunity to grill outdoors because of our cooler weather trends. But this Jerk Chicken recipe can conveniently be oven-baked in the oven. So you can have a taste of the...

Provided by Vickie Parks

Categories     Chicken

Time 7h

Number Of Ingredients 13

2 Tbsp allspice berries
1 Tbsp black peppercorns
1 Tbsp fresh thyme leaves
4 clove garlic
2 medium scotch bonnet or habanero chilies, halved and stems removed
2 tsp ground ginger
6 scallions (green onions), roughly chopped
1 1/2 tsp salt
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
2 Tbsp low-sodium soy sauce
juice of 2 limes
6 large chicken legs - leg and thigh attached

Steps:

  • 1. Slightly crush the allspice berries and peppercorns (so they more easily blend into the marinade).
  • 2. Place crushed allspice, crushed peppercorns, thyme leaves, garlic, chilies, scallions, ginger, salt, nutmeg, cinnamon, soy sauce and lime juice in a food processor, and grind to a paste.
  • 3. Put chicken in a baking dish, add the seasoning paste and coat chicken well, using a spoon. Cover and marinate in refrigerator at least 6 hours, preferably overnight.
  • 4. Heat oven to 350°F, and bring chicken to room temperature. Turn chicken once more in marinade to coat well.
  • 5. Place dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so, to char chicken skin slightly. Remove and serve with coconut rice, if desired.

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