While it was -24°F. (actual temperature—not wind chill), here in Minneapolis last week, my family and I were relaxing on a warm beach in Jamaica.
At around noon everyday, a long line formed at the “Jerk Chicken shack” on the beach. We watched the cook grill chicken halves and then chop them up to serve on our plates.
After your plate was filled with chicken, you could choose between the barbecue and jerk sauce. I tried them both—the jerk sauce is the one with the darker color and it was, by far, the hottest of the two sauces.
Here we are enjoying the sunset: Papa, grandson Blake and Mama.
This is an easy recipe for Jerk Chicken that you can bake in your oven, just in case your grill is under the snow like ours is.
Jerk Chicken with Barbecue Sauce
Jerk Seasoning
4 teaspoons dried thyme leaves
2 teaspoons ground allspice
2 teaspoons packed brown sugar
1 teaspoon salt
½ teaspoon cracked black pepper
¼ teaspoon ground red pepper (cayenne)
3 tablespoons vegetable oil
5 skinless, boneless chicken breast halves
6 boneless, skinless chicken thighs
1 cup barbecue sauce
1. Heat oven to 425°F. Line large rectangular jelly-roll pan, 15x10x2 inches, with foil. Spray foil with nonstick cooking spray.
2. In small bowl, combine all jerk seasoning ingredients. Brush both sides of chicken with oil. Rub both sides of chicken with jerk seasoning mixture. Place chicken in pan.
3. Bake chicken, uncovered, 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
4. Pour barbecue sauce into 2-cup glass measuring cup or small microwave-safe bowl; cover with plastic wrap. Microwave on High 1 minute 30 seconds to 2 minutes or until hot; spoon or brush sauce over each serving of chicken.
About 8 servings