Chicken in Jamaican Jerk Marinade
Main Dishes • European
Description
Chicken in Jamaican Jerk Marinade
Ingredients
- Vegetable Oil 0 fl oz
- Brown Sugar 5 oz
- Ground clove 0 oz
- Grated Ginger Root 0 oz
- Soy Sauce 0 fl oz
- Ground Cinnamon 0 oz
- Ground Nutmeg 0 oz
- Scallions 6 pieces
- Habanero Pepper 2 pieces
- Garlic 4 cloves
- Freshly squeezed orange juice 0 fl oz
- Thyme 0 oz
- Bay leaf 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Chicken Thighs 4 pieces
- Pineapple 10 oz
- Sweet Potato 25 oz
Step-by-Step Guide
Step 1
Chop the ginger, garlic, green onions, and jalapeño.
Step 2
Remove the seeds from the jalapeño beforehand to keep the sauce from being too spicy.
Step 3
Blend all the ingredients in a food processor or blender until a thick sauce is formed. You should get about 150 g of sauce, which is enough for 8–12 pieces of chicken. Be careful with the spiciness of the dish; we recommend starting with a small amount of jalapeño seeds and then gradually increasing them to achieve the desired heat. The resulting sauce can be stored in the refrigerator.
Step 4
Mix the chicken pieces with the marinade and cover the dish.
Step 5
If possible, let the chicken marinate overnight in the spices.
Step 6
Preheat the oven to 390°F.
Step 7
On a medium-sized baking sheet, arrange the sweet potatoes and pineapples.
Step 8
Add the vegetable oil and spread everything evenly on the bottom of the baking sheet.
Step 9
Place the chicken pieces on top of the pineapples and sweet potatoes.
Step 10
Bake the dish for 45–55 minutes until the chicken is cooked through and the sweet potatoes are tender.
Step 11
Serve the finished dish with boiled rice.
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