Oven-Roasted Tandoori-Inspired Jerk Chicken. Ingredients of Oven-Roasted Tandoori-Inspired Jerk Chicken. Oven-Roasted Tandoori-Inspired Jerk Chicken step by step. Place all the marinade ingredients in a food processor or blender and process until smooth.

Oven-Roasted Tandoori-Inspired Jerk Chicken 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. You can cook Oven-Roasted Tandoori-Inspired Jerk Chicken using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Oven-Roasted Tandoori-Inspired Jerk Chicken

  1. It’s 10-12 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.
  2. Prepare of For the marinade:.
  3. Prepare 1/4 cup of oil.
  4. You need 1/2 cup of yogurt.
  5. You need 1/4 cup of soy sauce.
  6. It’s 2 Tablespoons of lime or lemon juice.
  7. You need 5 Tablespoons of dark brown sugar.
  8. It’s 2 Tablespoons of apple cider vinegar.
  9. Prepare 2 Tablespoons of dried thyme.
  10. You need 4 teaspoons of ground allspice.
  11. It’s 8 cloves of garlic.
  12. It’s of up to 8 Scotch Bonnet or Habanero chilies.
  13. You need 5 of green onions, cut into 2-inch segments.
  14. It’s 2 of shallots, coarsely chopped.
  15. Prepare 1 of one-inch piece ginger, peeled and coarsely chopped.
  16. Prepare 1-2 teaspoons of liquid smoke.

Fish out the ginger from the tin and discard. 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.

Oven-Roasted Tandoori-Inspired Jerk Chicken instructions

  1. 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..
  2. 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..
  3. Let chicken marinate for at least 6 and up to 24 hours..
  4. 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..
  5. 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..
  6. 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..
  7. That's it! Enjoy. :).

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. This recipe is the best so far. I made it along with wild rice and green beans. There are divided opinions on whether to marinate the chicken once or twice.

source: cookpad.com