My husband and I had got into a discussion where we got annoyed with each other, there was no argument, we just got annoyed with one another, as we couldn't come to an agreement on something we were discussing. I didn't feel like talking to him, he didn't feel like talking to me, we both kind of liked this mutual silence.
Now I am quite a sarcastic person, I find myself to be quite funny at times. So when trying to figure out what to cook that day, I came across this recipe for Jerk Chicken. I found it hilarious and knew straight away I was going to make it. Now I also made a chicken soup, as my husband was suffering from the flu, and although I was being funny with the jerk chicken, I made a chicken soup for him, as I knew he would appreciate it. Chicken soup recipe can be found here.
Well after marinating the chicken for three hours, I put this chicken to bake and immediately the aromas coming out of the oven were amazing, I mean, I was seriously hoping this would taste as good as it smelt. And it did, it was truly delicious, every bite was like wow. Now my husband would not eat the jerk chicken that night, but he has since told me he so wanted to eat it as it smelt divine, So I am going to have to make it again soon, so he can get to taste this delicious chicken.
This is delicious hot or cold, so would be perfect on a picnic. My kids got leftovers in wraps for school lunches and said it was delicious.
My marinade was not completely paste like, it was slightly runnier, if that is the same with you, it will still taste delicious, so don't fret.
Mine took about 1 hour and 15 minutes to cook the chicken as the pieces were very big, adjust cooking time if very large or very small chicken pieces.
So if you would like to try something absolutely delicious, give this a go, you won't be disappointed.
4 chicken drumsticks (skin on)
4 chicken thigh cutlets (skin on)
Lemon halves, to serve
Mixed Green Salad, to serve
1 onion, chopped
2 red chillies, seeds removed, chopped
2 garlic cloves, chopped
4cm piece fresh ginger, chopped
2 teaspoons thyme leaves
1/4 teaspoon ground allspice
1/2 cup (125ml) apple cider vinegar
1/2 cup (125ml) soy sauce
1 tablespoon honey
1/3 cup (80ml) olive oil
For the marinade: Place the onion, chilli, garlic, ginger and thyme in a food processor and blitz until chopped. Add the allspice, vinegar, soy sauce, honey and oil. Blitz until you get a thick paste. Pour the marinade into a large snap lock bag.
Place the chicken into the snap lock bag, seal the bag, and mix the chicken through the marinade. Place the snap lock bag into a large baking dish or bowl (in case of leaks) and refrigerate for 3 hours or overnight. Every hour or so, turn the bag over so the marinade soaks into every piece of chicken evenly.
Preheat the oven to 180C/160C.
Place a wire rack over a roasting pan. Pour 1-2cm of water into your roasting pan.
Remove the chicken from the marinade, reserving the marinade. Place the chicken on the wire rack. Bake for 30 minutes. After 30 minutes, brush the chicken with the reserved marinade. bake a further 30-40 minutes or until cooked through.
Serve the jerk chicken hot (or cold) with lemon halves and a mixed green salad.
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