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Description
If you're in the mood for the complex spices of jerk chicken but need to keep things easy, skip the traditional charcoal fire and try this baked version. Marinating the chicken overnight creates the most flavorful results, so be sure to get a jump-start on the recipe. (An overnight marinade also makes this a snap to pull together for a weeknight dinner or for company.) The heat here is medium; go with 2 habanero chilies if you like it mild or 4 chilies if you like it hotter. For a traditional touch, serve the chicken with rice and beans (aka rice and peas) and with pan-browned plantains. The recipe is a Yummly original created by Jennifer Clair.
Ingredients
- 1 medium onion (cut into chunks)
- 1 1/2 Tbsp. chopped fresh ginger
- 3 chilies (habanero, or Scotch bonnet chilies, unseeded and chopped; wear gloves to protect your hands)
- 4 garlic cloves (peeled)
- 1/2 cup pineapple juice (fresh, frozen reconstituted, or canned)
- 1/4 cup soy sauce
- 3 Tbsp. red wine vinegar
- 1 Tbsp. dark brown sugar (packed; or light brown sugar)
- 1 Tbsp. fresh thyme leaves (or 1 tsp. dried thyme leaves)
- 1 Tbsp. ground allspice
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 8 bone-in, skin-on chicken thighs (2 1/2-3 lb. total)
- 1 lime (or 2 limes, cut into wedges)
Directions
- In a food processor, combine onion, ginger, habaneros, garlic, pineapple juice, soy sauce, vinegar, brown sugar, thyme, allspice, salt, cinnamon, black pepper, and nutmeg. Process until marinade is the texture of applesauce.
- Set a large zip-top bag in a large bowl. In bag, combine marinade with chicken, massaging ingredients together so chicken is well-coated. Seal bag and chill 23-24 hours, turning bag occasionally.
- Preheat oven to 425˚F with a rack set in upper third. Line a sheet pan with aluminum foil and arrange chicken skin-side up on top; discard marinade.
- Bake until chicken is deep golden brown, 30-35 minutes; it will be about 175°F when tested in thickest part with an instant-read thermometer. Baste chicken with pan juices, then transfer to a platter and serve with lime wedges.
NutritionView More
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| Calories880Calories from Fat580 |
| % DAILY VALUE |
| Total Fat64g98% |
| Saturated Fat18g90% |
| Trans Fat0g |
| Cholesterol380mg127% |
| Sodium800mg33% |
| Potassium880mg25% |
| Protein65g |
| Calories from Fat580 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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