Juicy Oven Baked Bbq- Jerk Chicken
Juicy bbq-jerk chicken
Ingredients
For the Chicken
- 2 lbs chicken leg quarters
- 1/2 white onion sliced
- 2 garlic cloves chopped
- 1/4 scotch bonnet chopped
- 2 scallions cut in half
- 2 tbsp spicy jerk paste I use Walkerswood (you can use mild)
- 1 tsp browning
- 1 tbsp chicken bouillon powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 2 tsp olive oil
- 5 pimento seeds
For the Sauce
- 1 cup ketchup
- 3 tbsp red wine vinegar
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tsp cornsyrup
- 2 tsp worcestshire sauce
- 1 tbsp mustard
- 1 tbsp mild jerk paste
- 1/2 cup water
Instructions
For the chicken
- Slice onions, scallions & chop scotch bonnet pepper & garlic, set aside
- To cleaned chicken, make a two 1/2 inch slices along the top of the chicken through the skin and meat. Careful not to cut all the way through the meat
- Add spices, seasonings, and olive oil to the chicken
- Add jerk paste, browning to chicken and give a quick mix to incorporate all the seasoning in the chicken
- Add chopped veggies & mix to combine
- Marinate chicken in the refrigerator for a mininum of 2 hours or overnight
- When ready to cook, preheat oven to 400 degrees (if you have a grill, grill it!)
- Remove the veggies & herbs from the chicken, and place on a wire rack or baking sheet with parchment paper, and allow chicken to come to room temperature
- Roast chicken for 45 minutes to an hour, flipping halfway through, until the skin is caramalized and the chicken is cooked through
- Baste warm jerk chicken with bbq sauce and chop into pieces or enjoy whole!
For the Sauce
- Combine ingredients in a pot, mix to combine
- Bring to a simmer, add water and simmer until sauce coats the back of a spoon
- Store in a mason jar or bottle in the fridge for up to 2 weeks