Experience the vibrant and bold flavors of the Caribbean with this Jerk Chicken recipe. Infused with a perfect blend of spices, this dish captures the essence of Jamaica’s rich culinary traditions. Searing the chicken enhances the robust flavors while maintaining a juicy and tender texture, perfect for dinner with a tropical flair.
Ingredients
🍗 Chicken Leg Quarters: Quantity as needed
🧂 All-Purpose Seasoning: To taste
🌶️ Paprika: To taste
🌿 Jamaican Jerk Seasoning (Grace Mild Jamaican Jerk Seasoning): To taste
🥣 Chicken Broth: Sufficient to cover the bottom of the foil pan
🧄 1 Garlic Bulb
🫒 Olive Oil: For searing
Instructions
1- Preparation:
- Place the chicken leg quarters in a foil pan.
- Generously season the chicken with all-purpose seasoning and paprika.
2- Marinade:
- In a bowl, mix water with the Jamaican jerk seasoning to create a marinade.
- Pour the marinade over the chicken. Use gloves to ensure the seasoning is rubbed into the chicken thoroughly.
3- Searing:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken leg quarters until the skin is golden brown.
4- Baking:
- Transfer the seared chicken back to the foil pan.
- Add chicken broth to the pan, making sure it covers the bottom.
- Include a whole garlic bulb in the pan, which will infuse the chicken with its aroma during cooking.
- Place the pan in a preheated oven at 375°F (190°C) and bake for approximately 30-40 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
5- Finishing Touches:
- Once cooked, baste the chicken with the pan drippings to enhance flavor and moisture.
- Allow the chicken to rest briefly before serving, letting the juices redistribute.
6- Serving Suggestions:
- Serve on a plate, optionally accompanied by traditional Caribbean sides such as rice and peas or fried plantains.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 350 kcal
Proteins: 30g
Fats: 25g
Carbohydrates: 2g
Equipment: Foil pan, large skillet, oven
Cooking Tips
- Searing the chicken first not only locks in flavor but also provides a beautiful golden crust that enhances the dish visually and texturally.
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