Baked Jamaican Jerk Chicken

• servings: 8 servings
• active time: 2 hours
• total time: 3 hours

Ingredients

3-4 Scotch bonnet or habanero peppers (remove seeds for less spice)

5 scallion (green onion) stalks, chopped

1/4 cup fresh thyme, stems included

10 seeds all spice (pimento), dried

1 tbsp fresh grated ginger

4 cloves garlic

2 tbsp brown sugar

1 tsp browning

1 tbsp apple cider vinegar

1/4 cup cooking oil

1 tbsp lime juice

coarse salt and pepper, to taste

5 scallion (green onion) stalks, chopped

3 stalks celery, chopped

1/2 cup cilantro, stems included

1/4 cup fresh thyme

1 small cooking tomato

4 cloves garlic cloves

5 all spice (pimento) seeds, dried

1 medium green bell pepper

1 scotch bonnet pepper, seeds removed

4-6 chicken quarters (leg + thigh)

1 tbsp Adobo seasoning

2 tbsp browning

1 tbsp habanero sauce (optional)

Directions

Prepare the seasonings. First, make the wet jerk marinade by combining all the ingredients for the marinade in a food processor and pulsing until combined. Set aside. Next, make the green seasoning by combining all the ingredients for the marinade in a food processor and pulsing until mixture forms a thick paste. Set aside. [NOTE: You'll have more green seasoning that you need for this recipe. Store any extra seasoning in the fridge, it will keep for about a week].

Prepare chicken by washing with lemon juice and removing excess skin. Season with adobo, habanero sauce (if you want extra spice), browning (for color), wet jerk marinade, and about 3 tbsp of wet green marinade. Use hands to ensure marinade and seasonings are evenly distributed throughout the chicken. Refrigerate for at least 1 hour, ideally overnight.

Preheat oven to 475 degrees. Remove chicken from fridge and bring to room temperature. Bake chicken for 30-35 minutes on each side in a cast iron pan until skin is caramelized and chicken is fully cooked.

Serve with additional wet marinade on top, if desired.