AuthorMrs LittleJerk Chicken is the cornerstone of Jamaican cuisine. I often joke that it's the one menu item on the Jamaican restaurant menu that they always have available. This particular recipe is my grandma's specialty. The flavor is in your face and a bit spicy - you can adjust as needed if you don't feel brave.
Combine all ingredients except chicken in a blender or food processor. Blend until the consistency of the mixture is medium chopped.
Pour over chicken thighs and massage well into meat. Careful - if you use your hands, best to wear gloves when you handle anything with scotch bonnet pepper. Trust me on this one.
Allow chicken to marinate for a minimum of 1 hour. For best results, marinate overnight.
When ready to cook, preheat oven to 375°F.
Place chicken in a pan lined with foil and bake for approximately 45 minutes or until chicken reaches an internal temperature of 165°F.
To make a quick gravy, drain juices (yummmm) into a small sauce pan. Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Blend with juices in sauce pan and bring to a simmer.
Allow chicken to rest for 5 minutes before serving. Enjoy!
Ingredients
Directions
Combine all ingredients except chicken in a blender or food processor. Blend until the consistency of the mixture is medium chopped.
Pour over chicken thighs and massage well into meat. Careful - if you use your hands, best to wear gloves when you handle anything with scotch bonnet pepper. Trust me on this one.
Allow chicken to marinate for a minimum of 1 hour. For best results, marinate overnight.
When ready to cook, preheat oven to 375°F.
Place chicken in a pan lined with foil and bake for approximately 45 minutes or until chicken reaches an internal temperature of 165°F.
To make a quick gravy, drain juices (yummmm) into a small sauce pan. Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Blend with juices in sauce pan and bring to a simmer.
Allow chicken to rest for 5 minutes before serving. Enjoy!