Jamaican Jerk Chicken
We’re taking a trip to Jamaica!
Ingredients:
- 5 kg chicken (thighs, drumsticks, or mixed pieces bone-in, skin-on is best)
- About 1¼ cups wet jerk paste (from your 2-cup batch)
- 2 Tbsp vegetable oil (helps roasting)
- 2 Tbsp soy sauce
- 2 Tbsp chicken spice seasoning
How To Make Jamaican Jerk Chicken
- Pat chicken dry.
- Rub with jerk paste, oil, soy sauce and seasonings
- Massage well, under skin if possible.
- Marinate minimum 4 hours, best overnight (12–24 hrs).
- Cooking Method — Two-Stage Baking: Preheat oven to 170- 175°C.
- Place marinated chicken into a baking dish and cover tightly with foil.
- Cook for 30 – 35 minutes or until the chicken is cooked through and juicy but not browned yet.
- Remove foil and increase oven temperature to 220°C fan or 230°C.
- Roast the chicken uncovered for 15 – 20 minutes, turning once.
- You want the chicken to have a slight char but not burnt.
- Serve with jerk sauce on the side.
Ingredients:
- ½ cup ketchup ¼ cup honey (or brown sugar syrup)
- 2 Tbsp jerk paste
- 1 tsp soy sauce
How To Make The Jerk Sauce:
- For the jerk sauce, add all ingredients into a saucepan and simmer until thickened.