I can never grow tired of a jerk chicken dish. I would’ve had my chicken thighs a million and one ways; however, I chose to revisit the jerky-side of things. Moreover, it’s the week-end, and for me, a week-end isn’t a week-end without a meal consisting of this succulent, spicy, and mouth-watering Jamaican condiment.
I utilized the jerk sauce from the jar which comes in ‘mild’ or ‘hot/spicy’.
Of course, I love hot, thus, I went there. Jerk sauce is sold in the ethnic aisle in most supermarkets, Korean, and West Indian markets and a jar is sold for approximately $6.00. A little goes a far way. Although this sauce is packed with tremendous flavors, I like to input my side of things by adding fresh ingredients such as:
- Garlic – 2 cloves (crushed)
- Onions – 1 small (finely chopped)
- Pimento berries (all spice) (crushed)
- Splash of balsamic vinegar (any kind will do)
- Pinch of salt and black pepper (bearing in mind that jerk sauce contains)
Chicken thighs were skinless and bone-in. These were cut into smaller portions and rinsed with a little lime juice. Chicken was drizzled with canola oil, seasoned with the above ingredients and jerk sauce. This was marinated in fridge overnight.
Poultry was brought to room temperature, and then placed on baking sheet. In a pre-heated 350 degree oven, chicken was baked for 50 minutes turning once. Chicken was brushed with a sauce consisting of jerk sauce, ketchup and sprinkle of sugar. Then an addition 10 minutes were added at 370 degrees for a brown finish.
The finished dish was spicy and loaded with amazing flavors of the Caribbean. And, to temper my spicy thighs, I added a few small sweet bell peppers. My palate and I were extremely happy.