Hey Cookaholics Chef Kendra here and today we’re making a oven version of jerk chicken.
Spicy, it’s delicious. So let’s do what we do, let’s head into the kitchen and make
it happen.
Alright friends, I’m starting by rolling this lime around to help release some of it’s
wonderful juices.
My friend told me she knew this girl and asked her to roll the lemons for some lemonade and
she literally rolled the lemons across the counter and asked “how does this help?”
I’m cutting up some habaneros which is still considered one of the hottest peppers on the
planet. Of course peppers like the ghost pepper is a lot hotter but this is the kind of pepper
traditionally used in Jerk Chicken. Side note, by no means am I’m saying this is authentic
but it has all the favor components.
You can just cut clean these guys cut off the top and toss them in the blender that’s
absolutely fine. Same with the scallions and the ginger.
I added some vinegar to the ninja. The scallions, the peppers, soy sauce, lime juice, all spice,
bay leaf, garlic, salt, sugar, thyme and cinnamon. I’m going to slap the top on and blend it
up.
Once it’s all blended I’m just going to open it up and immediately I get the wonderful
aroma of the allspice and cinnamon and everyone knows some good eating about to pop off. I’m
reserving some of the jerk marinade for the bbq sauce.
Again, you might want to wear some gloves for this. I’m just going to pour the jerk
marinade over the chicken thighs. I’m going to use my nice clean hands to really get in
there and get the marinade all over the chicken.
I’m going to take some plastic wrap and cover the chicken. I’m going to marinade
the chicken in the refrigerator for 24 hours. Flipping the chicken 12 hours in.
Trivia Time, guys. What type of wood is never used to prepare authentic jerk chicken. a.
Green Wood. b. Palm Wood. c. Sweet Wood. Leave your answer in the comments below.
Make sure the oven is preheated to 350 degrees Fahrenheit. I’m going to get the chicken
in this oven safe pot. It’s standing in for a roasting pan. I’m going to get the
chicken in here and bake it uncovered for 1 – ½ hours, flipping the jerk chicken
halfway through. Now of course you can also grill this chicken, toss some wood chips in
and it’s fantastic but my grill needs cleaning and that isn’t happening this day. So the
oven it is. I’m pouring the marinade over the top and sliding the pot into the oven.
I’m going to make an optional bbq sauce to brush over the top. I just poured some
soy sauce into this pot. Ketchup goes in. Vinegar, reserved jerk marinade, hot sauce,
brown sugar, scallions, ginger and garlic.
I’m just going to stir it up well, bring to a boil. Reduce the heat to low and let
it cook uncovered for 5 minutes. I removed it from the heat and the final step to this
is to add some rum and stir that in well. This sauce is good served on regular grilled
or baked chicken also.
The jerk chicken is out of the oven, I’m adding a few garnishes and that’s all it
is to it.
Yo, check out one of my videos. Share and sharing is caring. That’s all I have this
week. I’ll see you next week. Chef Kendra is out. Peace.
If you picked b. Palm Wood, you are a culinary rock star!