Jerk Chicken with Jerk BBQ Sauce
Servings
4
servingsTotal time
9
hours30
minutesIngredients
4 bone-in, skin-on, chicken thighs
4 chicken drumsticks
- Jerk marinade
6 scallions
4 garlic cloves
2 habaneros or scotch bonnets
4 thyme springs
2-inch piece of ginger
1 yellow onion
1 Tbsp brown sugar
2 Tbsp soy sauce
1 tsp distilled white vinegar
2 Tbsp oil
2 tsp allspice
1/2 tsp black pepper
1/2 tsp cinnamon
pinch of nutmeg
2 tsp salt
- Jerk BBQ Sauce
1/4 cup jerk marinade
1/4 cup water
1 cup ketchup
2 tbsp brown sugar
Directions
- Add all the jerk marinade ingredients to a blender and blend until well combined. Reserve 1/4 cup of the marinade for the Jerk BBQ sauce.
- Make a few slits in the chicken thighs and drumsticks, then place them in a large bowl. Pour the marinade over the chicken and massage it thoroughly into the meat, making sure to work it under the skin for maximum flavor. Cover the bowl and refrigerate overnight.
- Preheat the oven to 350°F. Arrange the marinated chicken on a wire rack set over a baking tray, skin-side up. Bake for 1 hour and 15 minutes, flipping the chicken after 30 minutes, and flipping again after another 30 minutes. For the final 15 minutes, ensure the chicken thighs are skin-side up.
- Meanwhile, prepare the jerk BBQ sauce by combining the ingredients in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes, stirring occasionally. Let cool, then transfer to an airtight container.
- Serve the jerk chicken hot, with the BBQ sauce on the side for dipping or drizzling.