That’s it! I went jerking with my bird. It has been sometime since I’ve gone down this familiar route. I wanted a dish that was bold, spicy, succulent and packed with amazing flavors that would excite my taste buds.
As a result, I decided on one of my favorite ways to cook the feathery one. I even made a butterfly with the ‘white one’ by removing the back bone. Will use that backbone in a soup or broth. Anyway, marinated chicken overnight in a concoction consisted of:
- salt, black pepper, crushed garlic, thyme, parsley, rosemary, onions, sprinkle of sugar, soy sauce, balsamic vinegar and of course, jerk seasoning
- Chicken was placed on foiled baking sheet on roasting rack along with Macintosh apple. This was roasted at a temperature of 420 degrees fahrenheit for 20 minutes and then oven was turned down to 350 degrees for another 30 minutes (turning once).
- Chicken was basted with extra sauce consisting of jerk sauce, ketchup, honey, etc. in the last 10 minutes.
Served chicken with roasted wedges of sweet potatoes, pumpkin and carrots. My palate and I were exceedingly happy and satiated.