Jerk Chicken Recipe Chef Ricardo | Open Dishes Recipe Online Blog

As the leaves fall and the weather starts to cool, it’s time to warm our souls with some spicy Jamaican jerk chicken! This recipe is perfect for your next gathering or even just a cozy night in. I came across this recipe for jerk chicken on the La Cocina Cookbook, and I knew I had to share it with you all.

First, we’ll start by marinating our chicken. In a large bowl, mix together some scallions, garlic, thyme, allspice, ginger, soy sauce, vinegar, oil, and a sprinkle of brown sugar. Once everything is combined, add your chicken to the bowl and toss to coat. Let your chicken marinate in the fridge for at least 2 hours, or even better, overnight.

When you’re ready to cook, preheat your oven to 375°F. While the oven is heating up, remove your chicken from the fridge and let it come to room temperature. Then place your chicken on a baking sheet and pop it in the oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.

In the meantime, let’s whip up that spicy sauce. In a small saucepan, combine some ketchup, brown sugar, apple cider vinegar, and of course, some spicy scotch bonnet peppers. Let it simmer on low heat for about 10 minutes, until the sauce has thickened up.

Now, let’s assemble our delectable dish. Starting with a h2 tag, place your beautifully cooked chicken on a plate and drizzle the spicy sauce over the top. Garnish with some cilantro and sliced lime, and you’re done! Your guests will be drooling over this mouth-watering Jerk Chicken dish.

If you’re feeling like adding a bit of variety to your meal, serve your jerk chicken with some rice and peas, fried plantains, or even some coconut bread.

Overall, this recipe is a hit for anyone who loves bold flavors and an intense kick of heat. It’s perfect for a cozy night in or your next get-together with friends and family. So gather your ingredients, grab your cooking apron and let’s get cooking.

Ingredients
– 4-6 scallions, chopped
– 2 garlic cloves, peeled
– 2 teaspoons thyme leaves
– 2 teaspoons ground allspice
– 1 teaspoon ginger
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 1 tablespoon vegetable oil
– 2 to 2 1/2 pounds bone-in chicken pieces
– 1/2 cup ketchup
– 1/4 cup packed brown sugar
– 1/4 cup apple cider vinegar
– 1-2 Scotch bonnet peppers, seeded and minced
– Fresh cilantro for serving
– Lime wedges for serving

Instructions
1. In a bowl, combine scallions, garlic, thyme, allspice, ginger, soy sauce, brown sugar, vegetable oil, and mix till well combined.
2. Add chicken to the marinade and coat well. Refrigerate for at least 2 hours, or overnight.
3. Preheat your oven to 375°F.
4. Arrange chicken pieces on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165°F.
5. In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, and Scotch bonnet peppers.
6. Let the mixture cook on low heat for about 10 minutes or until it has thickened.
7. Garnish with cilantro and lime wedges, and serve warm.

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