![]() ![]() Take the chicken out of the marinade and place the chicken in a cast-iron skillet or oven safe pan. Remember chicken is cooked once its internal temperature reads 165 degrees once a food thermometer is inserted.Īllow the chicken to rest for about 5 mins before serving with your favorite sides. Bake: When you are ready to bake the jerk chicken, preheat the oven to 350 degrees. ![]() Place the chicken back in the oven to bake for an additional 20-30 mins. Only leave enough to prevent the chicken from sticking. Be sure to baste your chicken with its own juices every 30 mins.Īfter 1 hour remove the chicken from the oven and pour off most of the juices. Grease a baking tray, place chicken on and place in oven to bake uncovered for 1 hour. Also keep in mind that the more Jerk marinade you use, the spicier it will be (even if the label says mild).Ĭombine all ingredients, ensuring that the marinade gets everywhere including under the chicken skin, and allow to marinate for at least 24 hours. I would also suggest using 2 tbsp of Jerk marinade instead of 3 also if you opt to add green seasoning/fresh blend. ![]() You can use the fresh blend/green seasoning in addition to the jerk marinade for dome extra flavor. If you have a homemade Jerk Marinade (click on the highlighted words for a tutorial on one), fresh blend or green seasoning- feel free to use them. I settled on using a mixture of lime zest and juice to pack in flavor without turning my chicken tough.Prep Time: 20 mins Cook Time: 1hr 30 mins Total Time: 1 hour 50 minsĤ Chicken Leg Quarters or 3lbs of Chicken Leg QuartersĬlean and wash your chicken leg quarters using cool water and lime juice.Īdd the Jerk Marinade, Thyme, Chicken seasoning, All Purpose seasoning and the oil. I tried making a completely acid-free marinade, but missed the brightness it brought. Modern chicken is pretty darn tender to begin with, so there's no real need for acid-based tenderization techniques. A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Used with a heavy hand, it can denature meat proteins, causing them to turn chalky or dry, even before you've started cooking them. When used sparingly, it can balance flavors and mildly tenderize tough, connective tissue in the outer layers of a piece of meat. I tried adding sugar in various forms-plain sugar, orange juice concentrate, honey-and settled on brown sugar, which also adds a faint touch of bitterness. A touch of sugar also balances salt nicely. ![]()
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