Jerk Chicken

Jerk Chicken

Chef

Paul

INGREDIENTS

Makes 5 portions.

Marinade:

15 mL (1 Tbsp) Canola Oil

30 mL (2 Tbsp) Jerk Marinade*, bottled (Recommend Irie Brand)

30 mL (2 Tbsp) Jerk Seasoning (Recommend Irie or Clubhouse Brand)

½ medium Cooking Onion, finely chopped

1 Garlic Clove, minced

7 mL (1 ½ Tsp) Thyme, Fresh, chopped

5 Chicken Pieces, bone in, skin on

Water as needed

METHOD

  1. Make marinade: Blend oil, marinate, seasonings and onion.
  2. Dry chicken. Add marinade and toss to coat chicken. Cover and refrigerate overnight.
  3. Preheat oven to 325 F. Place chicken on lined pan. Roast for 20 minutes. Rotate and roast for another 20 minutes.
  4. Cover and bake for another 15-25 minutes or until chicken ‘falls off the bone’. Add a little water to pan, to prevent chicken from drying out as needed.
  5. Serve with desired sides. Offer extra hot sauce on the side.

* If using another brand of marinade, adjust amount as needed. Other brands may be spicier and higher in sodium. Of you prefer spicier chicken, add more of the marinate.