Oven Baked Jerk Chicken
History of this recipe
4-5
Servings
1h30
Minutes
344
Calories
Ingredients
- 1kg of chicken
- 1 tsp of crushed pimento / all-spice berries
- Handful of fresh thyme sprigs
- Inch of ginger
- 2 spring onion stalks
- 1/2 medium brown onion
- Scotch bonnet pepper (1+ depending on your spice tolerance)
- 4 garlic cloves
- 1 tsp of nutmeg
- 3 tbsp cider or white vinegar
- 1 tsp of browning or dark soy sauce (please use liquid seasoning instead of soy sauce if you have a soy allergy)
- 1 tbsp of vegetable oil
- 1 tsp black pepper
- 1 tbsp jerk powder seasoning
- 1 tbsp all-purpose powder seasoning
Gravy/sauce:
- 2 tbsps BBQ flavoured jerk sauce
- 1 tsp ketchup
- 1 chicken stock cube
- Salt
Method
Preparing homemade jerk marinade:
Blend together until reaching the texture of a paste:
- Handful of fresh thyme sprigs
- ~1 inch ginger
- 3 stalks of spring onions/scallion
- Scotch bonnet pepper
- 4 garlic cloves
- 1/2 medium brown onion
- 1 tsp of nutmeg
- 1/2 tsp of brown sugar
- 1 tsp of crushed pimento / all-spice berries
- 3 tbsps of cider or white vingar
- 1 tbsp of vegetable oil
Seasoning the chicken:
- Clean chicken with water and lemon
- Use a knife to score slits into the chicken (this will allow the marinade to seep deep into the chicken)
- Add the chicken to a mixing bowl along with 1 tsp of black pepper, 1 tbsp of all purpose, 1 tbsp of jerk seasoning and 1 tsp of browning or dark soy sauce
- Start to slowly add and massage your jerk seasoning into the chicken, remember to also bring it into the scores
- Leave at least 1-2 tbps of the jerk marinade for the gravy / sauce which we will make later on
- Cover your mixing bowl with the chicken with foil and allow this to set and marinade overnight if possible, failing that ~2-3 hours, failing that you can always cook straight away (it'll still taste delicious)
Bringing it all together:
- Preheat your oven at 200°C
- Whilst this is preheating, line your baking tray with baking paper and spray with a few sprits of a low fat oil
- Add your marinated chicken to the tray
- Oven bake for 1 hour 15 minutes at 200°C
- Bake / steam with foil covering the chicken for the first 45 minutes
- After 45 minutes, remove the foil and baste the chicken (i.e. use a spoon to pour some of the juices that will gather in the tray back over the chicken)
- Cook for a further 30 minutes, for the last 10 minutes increase the heat to 220°C (this, along with the removal of the foil after 30 minutes, will give it more of a “grilled” look)
Creating the gravy/sauce:
Heat up / bring to a boil for ~5 minutes a mix of:
- 2 tbsps of the jerk marinade made earlier
- 2 tbsps of BBQ flavoured jerk seasoning
- A few tbps of juice from chicken created 45 minutes in
- 1/2 cup of water
- 1 chicken stock cube
- 1 tsp of ketchup
Drizzle this sauce/gravy over the chicken for added taste.