Jerk Chicken

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.

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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