Recipe by ellie_
Although this is time consuming, this chicken is delicious. The marinade and glaze can be made ahead. Although this makes a lot of marinade and glaze any leftover (before adding the chicken) can be refrigerated in an airtight container for a later use. Recipe source: The Turtle Bay Cookbook.
Top Review by Barb G.
Very tasty chicken. I used boneless skinless chicken thighs as this is what I had on hand. They were yummy. I used the Jamican spice recipe # 108351 as I had already made it some time back, It is so good. I made the recipe as stated, the marinade & glaze are both very good. Had left over glaze so will try it on pork. Thank you Ellie for a yummy recipe.
- 2 1⁄4 cups water, plus
- 2 teaspoons jamaican jerk spice, plus (or use my recipe for Jamaican Spice Mixture or other spice mixtures)
- 1⁄2 teaspoon jamaican jerk spice
- 2 teaspoons gingerroot, chopped
- 2 tablespoons garlic, chopped
- 1⁄2 cup unsweetened pineapple juice
- 1⁄2 cup peanut oil or 1⁄2 cup vegetable oil
- 3 lbs chicken parts (work well) or 3 lbs chicken breasts (work well)
- 3 tablespoons tamarind paste
- 3 tablespoons light corn syrup
- 3 tablespoons cider vinegar, plus
- 1 teaspoon cider vinegar
- 4 tablespoons molasses
- 1⁄2 teaspoon louisiana hot sauce or 1⁄2 teaspoon hot sauce
Directions See How It's Made
- In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
- Add the pineapple juice and oil to the cooled liquid, mix well to combine.
- Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
- Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
- Preheat oven to 350°F.
- Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
- Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
- *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.