Jerk  Chicken

The first time I had jerk chicken was in Brooklyn about 5 years ago.  This guy was on the side of the road and he had a large drum bbq filled  with jerk chicken. My husband who is originally from Brooklyn encouraged me to try it letting me know that I wouldn't regret it. I couldn't  believe the flavor...it was unlike anything that I had ever eaten  before. I perfected this recipe a few years ago and while I can't and simply just won't go out in the Winter cold to use my grill it is just as good in the oven. 

Jerk Marinade
4 cloves of garlic
4 scallions
1 habanero or scotch bonnet pepper. (Remove half of the seeds. The  chicken will still have some heat but not so much so that it is overwhelming.)
2 limes juiced (about a 1/4 cup)
1/4 cup of soy sauce
1/4 cup of apple cider vinegar
1/4 cup of orange juice (you can also use mango or pineapple juice. A few fresh slices of mango or pineapple will also do)
1 teaspoon of ground ginger
2 teaspoons of thyme
2 teaspoons of allspice
2 teaspoons of fennel seed
1 teaspoon of cayenne pepper

Looks so colorful doesn't it? I have placed everything into a tall vessel so that I can use my  immersion blender. A regular blender or food processor will also do just fine. Blend away and reserve on the side about 3/4 cup of the marinade.

I am using a small 4lb organic chicken. Pour the marinade over the chicken. You can use a large tupperware with a cover or a ziploc bag for the chicken to sit in.

Place the bathed chicken in the fridge overnight or for at least 8 hours.

I have a roasting rack that fits nicely into a sheet pan...it is one of my best friends. I use it for roasting whole chickens, legs of lamb, chicken wings and...bacon! It assists with the roasting process and allows your cut(s) of meat to be separate from any of the fat that  collects at the bottom. Don't get me wrong fat it is not a bad thing. I often use the drippings to make sauces and gravies.
Preheat your oven to 400 degrees. If you have a convection roast setting use it at 400 degrees as well. Convection roasting makes the outside of the  chicken even crispier while ensuring a moistness in the center. Place your chicken in the oven for about an hour. (If you are using convection, 45 minutes)

As you can see the chicken has browned quite a bit but it is not ready yet. The rapid browning is because of  the soy from the marinade.

Remember the reserved marinade we kept on the side? Add 3 teaspoons of sugar to it and mix it together. Now baste the chicken and put it back in the oven for at least another 1/2 hour or until it is done. You will still have some marinade left over. 

Don't be alarmed or panic! Your chicken is not burnt! The sugar we have added into the marinade when we basted our chicken combined with the soy has crystalized on the skin. Let it rest for about 5-10 minutes and  then take it to the carving board.

I like to serve the chicken with some of the marinade on the side and some fresh mango slices to balance out the heat...delicious.

Bon appetit!