Oven jerk chicken8/3/2023 ![]() 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. ![]() For smaller-sized chicken legs, bake about 40 minutes for larger. ![]() Since this is a baked jerk recipe, we will be cooking the chicken in the oven instead of on a grill. Bake: Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. 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. The flavors remain bold and rich.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. The "heat" of the peppers is reduced to a comforting and addictive mild tingle on the tongue and back of the throat. I assure you that once all the ingredients are blended and baked together, everything seems to magically and harmoniously meld together. Don't Fear the Pepperĭon't let the fear of Scotch bonnet peppers scare you off. Crispy chicken thighs rubbed with aromatic and flavorful Caribbean jerk seasoning mix, then seared and roasted in a cast-iron skillet rendering crackling crispy skin with a tender and juicy center. The primary ingredients of the marinade include Allspice and Scotch Bonnet peppers. This is a process where the chicken (or meat) is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. It is also the base for the actual authentic jerk sauce which is served over the chicken. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. This jerk seasoning (which ends up like a paste) is rubbed all over the chicken as a marinade before it is cooked on an outdoor grill over allspice wood. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. Jerk is also derived from the action of "jerking", which referred to poking meat with holes so that flavor could more easily be absorbed. It eventually became the word jerky in English. The word jerk is said to come from the Spanish term charqui, meaning jerked or dried meat. Simply put, jerk is a style of cooking native to Jamaica. With minimal prep and a preheated oven, you’ll soon have an epic-tasting meal on the table. If you want to spice things up in the kitchen, then this recipe is a keeper.īut first, let's talk about the attention-getting name: Jerk. Jamaican Baked Jerk Chicken can add a punch of boldness and flavor to plain old chicken. Jamaican cuisine is filled with so many wonderful and piquant spices that combine to make big and bold dishes. Cook over indirect high heat for about 15-20 minutes until the chicken reaches an internal temperature of 165 degrees. Cooking on an open flame makes it taste even better. When it comes to flavors of the Caribbean, Jamaica brings it. On the Grill: The correct way to cook jerk chicken is on the grill.
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