Spizy Jerk Chicken
By: Sashi Kumar
Published: Friday, July 23, 2010 - 11:27am

Ingredients




Depending on the amount you want to cook.For me I like left overs.For smaller portions use your own judgement.Wash whole fresh <

Preparation

1 PREPARATION:I use different Jerk Sauces. They are usually available at the local supermarkets or at the Caribbean stores. 2 In a bowl pour jerk sauce, some freshly squeezed lemon juice, brown sugar and soy sauce. Mix thoroughly. 3 You can have it saucy or thick, it’s your decision. I like it in between. 4 Grab a freezer bag for smaller portion or 2 for bigger portion. Put chicken in the bag. Pour marinade and close bag. Do a little shake a little dance. 5 Once you’re done put the bag back in the fridge let it marinade over night or couple night’s. The longer the marinade sits the more infusion occurs. 6 COOKING: Take chicken out of the fridge at least an hour before cooking. Make sure it is room temperature before the cooking process. 7 Turn oven on to 300 degree F. Make it toasty for the chicken to lay in. 8 Take a shallow roasting pan. Line it with foil. Lay the chicken in the pan. 9 Pour the marinade over it. Pop into the oven. Discard the left over marinade. It’s a big no no to use leftover marinade. 10 After half an hour take chicken out, baste it with the juices in the pan. 11 Chicken is happy you are happy what more can you ask. At this point if you wish throw some potatoes with it. 12 You can have any sides with this dish. Rice, broccoli, and bok choy are some suggestions. 13 Cooking usually involves an hour and half or so depending on the portions. 14 Use your judgement. Pour yourself a glass of cold beverage or hot one because you know soon it will be mmmmmm time. 15 Enjoy juuluumfood.