If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, this recipe requires little work and not too many ingredients.
Total Time
3hr 30min
5.0
2 Ratings
Author: CaribbeanPot
Servings:
4
Ingredients
•
3 1/3
cups
Canned Diced Pineapple
•
1/4
cup
Orange Juice
•
3
Tbsp
Jerk Seasoning
•
2
Tbsp
Dark Soy Sauce
•
6
sprigs
Fresh Thyme
•
4
cloves
Garlic
, diced
•
1
bunch
Scallions
, chopped
•
1/2
Scotch Bonnet Pepper
, diced
•
1
Tbsp
Brown Sugar
•
1
Tbsp
Olive Oil
•
1/4
tsp
Freshly Ground Black Pepper
•
8
Bone-in, Skin-on Chicken Thighs and Drumsticks
Cooking Instructions
1.
Add the Canned Diced Pineapple (3 1/3 cups), Orange Juice (1/4 cup), Jerk Seasoning (3 Tbsp), Garlic (4 cloves), Dark Soy Sauce (2 Tbsp), Scallions (1 bunch), Fresh Thyme (6 sprigs), Scotch Bonnet Pepper (1/2), Brown Sugar (1 Tbsp), Olive Oil (1 Tbsp), and Freshly Ground Black Pepper (1/4 tsp) into a large bowl and mix well. Try to bruise the thyme so it can release its flavor oils.
2.
Pour the marinade over the Bone-in, Skin-on Chicken Thighs and Drumsticks (8). Leve the skin on to protect the chicken from drying out in the oven. Allow this to marinate for at least 2 hours.
3.
Preheat your oven to 410 degrees F (210 degrees C).
4.
Place directly into a preheated oven on the middle rack. Roast uncovered on the middle rack 1 hour and 15 minutes and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.
Author's Notes
This recipe uses two whole chickens cut into pieces - but you’re free to use any cut of chicken you like.
Nutrition Per Serving
CALORIES
1145
FAT
104.0 g
PROTEIN
23.8 g
CARBS
30.4 g
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