For a flavorful, crispy chicken, look no further than this recipe. Pair it with crispy tostones or sweet plantains for a delicious, filling meal. This recipe was inspired by Cooking Classy’s Jerk Chicken recipe.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 50 minutes
5 bone-in skin on chicken pieces, thighs and legs (about 1.5 lbs), trim excess fat and skin
3 green onions, cut into 2-inch pieces
2 garlic cloves, peeled and smashed
1 jalapeño pepper, stem removed
1-inch piece ginger, peeled and sliced
1/4 cup fresh lime juice
1/8 cup soy sauce
1 Tbsp brown sugar
1/2 tsp freshly ground black pepper
1/2 tsp ground allspice (see Note 1)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
How to Make It
- Place chicken pieces in a gallon size resealable bag.
- Add remaining ingredients to a food processor and plus several times to chop until clumpy. Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator for 3 – 24 hours.
- Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.
Note 1: Spices can be substituted for dry jerk chicken seasoning such as this one.