We’ve been trying a bunch of chicken recipes lately. It seems like we’ve been stuck in a rut and I’ve been craving something flavorful and new. This easy oven baked jerk chicken certainly hit the spot. It’s so simple and only takes a few minutes to prep, the rest of the magic happens in the oven. It’s what I like to call a “set it and forget it” one-pot dish, which I love!
Because honestly, at the end of the day the last thing I want to do is clean a sink full of dirty dishes. That’s where this awesome OXO Non-Stick Pro Sauté Pan comes in. Most of you know I absolutely love OXO products. They’re high quality, long-lasting and made with the consumer in mind. This pan + this recipe seemed like a match made in heaven. It’s 5-quart capacity allowed for lots of room without over-crowding, which meant the meat came out tender, brown and flavorful.
Speaking of flavorful, let’s talk about the spread that gets brushed on top of the chicken. It’s a blend of oil, molasses, lime juice, habanero, green onions, ginger, garlic, thyme, allspice, cardamom, salt and pepper. Just toss all of the ingredients into a food processor or blender and puree until smooth. That’s it. So incredibly simple. Coat the thighs and drumsticks, add in some slices of lime, cover it, and it’s ready to go.
Place it in the oven (you may have to move your rack down) and bake at 325 degrees for 2 to 2 ½ hours. You can check on the process of the meat just by peeking in the oven. The glass lid allows for easy monitoring, which I really like. It’s always a pain to have to pull out your pan/dutch oven just to see the progress.
Thanks to the low and slow method the meat is incredibly tender. The quality of your pan will also effect how the meat cooks. Well-made pans like this one will ensure superior heat retention and even cooking. All that’s left to do is remove the lid, spread the reserved coating on, switch your oven to broil, and let it go until it’s nice and charred. We served ours up with roasted veggies and rice- it was so flavorful and delicious! My husband raved about it, I seriously can’t wait to make it again. And I will, because not only was it effortless to make, but the clean-up was too! The chicken lifted with ease and the rest wiped right off. I tossed the pan into the dishwasher and called it a day!
- ¼ c. vegetable oil
- 2 tbsp. molasses
- Juice of 1 lime
- 1 habanero pepper, stemmed and seeded
- 6 green onions
- 1 (1-inch) chunk fresh ginger
- 5 garlic cloves
- 1 tbsp. thyme
- 1½ tsp. allspice
- ¼ tsp. cardamom
- 1 tsp. salt
- ¼ tsp. pepper
- 2-3 lbs. chicken thighs, drumsticks or wings (skin-on)
- 1 lime, sliced
- Preheat oven to 325 degrees.
- In the bowl of a food processor or blender, add the vegetable oil, molasses, lime juice, habanero, green onions, ginger, garlic cloves, thyme, allspice, cardamom, salt and pepper. Process until smooth, the mixture will be fairly thick, almost pesto-like.
- Add chicken to a large sauté pan or Dutch oven (with a lid). Pour or brush the mixture over the chicken, reserving about ¼ c. for the final broil. Add lime slices. Cover and bake for 2 to 2½ hours.
- Brush the chicken with the reserved coating and broil uncovered until charred, about 5 minutes or so, depending on your broil setting. Serve immediately.
Recipe source: adapted from Baker's Royale