Oven-Roasted Tandoori-Inspired Jerk Chicken. Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! From the restaurant to your doorstep.
Place all the marinade ingredients in a food processor or blender and process until smooth. With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing. Here is how you achieve it. You can cook Oven-Roasted Tandoori-Inspired Jerk Chicken using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Oven-Roasted Tandoori-Inspired Jerk Chicken
- You need of bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, about 1/4" deep, 2 inches long, and about an inch apart.
- You need of For the marinade:.
- Prepare of oil.
- It’s of yogurt.
- You need of soy sauce.
- You need of lime or lemon juice.
- You need of dark brown sugar.
- You need of apple cider vinegar.
- It’s of dried thyme.
- You need of ground allspice.
- You need of garlic.
- It’s of up to 8 Scotch Bonnet or Habanero chilies.
- You need of green onions, cut into 2-inch segments.
- You need of shallots, coarsely chopped.
- You need of one-inch piece ginger, peeled and coarsely chopped.
- You need of liquid smoke.
Ingredients of Oven-Roasted Tandoori-Inspired Jerk Chicken. Here is how you cook it. When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard.
Oven-Roasted Tandoori-Inspired Jerk Chicken instructions
- Place all the marinade ingredients in a food processor or blender and process until smooth. If you want to make extra dipping sauce, reserve 2/3 cup of marinade and set aside..
- With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing it gently but thoroughly to evenly season each piece. A gallon Ziploc type bag is great for even marinating – specially if you lay all the meat in a single layer, suction all the air out of it, and lay it on its side in the fridge. Even then, you may wish to flip the bag halfway through the marinating time just to make sure..
- Let chicken marinate for at least 6 and up to 24 hours..
- An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not cookie sheet) with a grill rack over it (my preferred method) or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness..
- 20 mins before cooking, preheat your oven to 450F. Put the chicken on the center rack of the oven & roast for 45 to 55 mins, depending on the size of your chicken pieces. The chickens I use are usually about 4 pounds, & their drums and thighs aren't all that big, so 45 mins was plenty for me. If you buy drums & thighs in your typical supermarket pre-pack, it's likely that your chicken is bigger and will require somewhere between 50 to 55 minutes..
- IF YOU'RE MAKING THE DIPPING SAUCE… Preheat a small sauce pan to medium with a half Tbsp of oil in it, pour in the reserved marinade, bring to a gentle boil for 1 minute, then turn the heat down to medium low and simmer for another 3 or 4 minutes. Because that marinade hasn't touched chicken, technically you don't have to cook it for food safety purposes, but the caramelization and concentration of flavors that happens when you do this deepens and rounds out the sauce..
- That's it! Enjoy. :).
Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a. Line a baking sheet with foil to allow for easy clean up. Then top the foiled pan with a baker's rack as you see in the pictures. Spray baking spray on the baker's rack then place the chicken on the baker's rack. I've made jerk chicken a few times before.