Baked Jerky Chicken

Submitted by royalv.of

"So I got the seasoning amounts for this recipe from this video right here: https://youtu.be/mi2WPadMldo I will say it taste great. What really brings the jerky flavor to the chicken is the onions whether it be with the marinade or without it."

 

• Ready In: 2hrs
• Ingredients: 15
• Yields: 8 Depends on chicken pieces
• Serves: 8

ingredients

• chicken parts
• optional marinade
• 1⁄2 onion (optional OR onion powder)
• 1 -2 thumbs ginger (optional OR 2tbsp dry ginger or as needed)

• Dry Ingredients

• 5 -8 scotch, bonnets (take out the seeds if you want) or 5 -8 bell peppers (take out the seeds if you want)
• 1 teaspoon thyme
• 1 teaspoon all purpose adobo seasoning (optional)
• 1 teaspoon chicken seasoning (optional)
• 1 teaspoon cayenne (whatever spice you have)
• 1 teaspoon garlic powder or 2 -4 cloves raw garlic
• 1 teaspoon onion powder or 1 teaspoon raw onion
• 1 teaspoon salt

• OPTIONAL Honey glaze

• 1 cup water (optional)
• 1/4 cup butter
• 1⁄2 cup honey

directions

1. For the optional marinade you can use the dried version of each ingredient and add enough water to it to where the whole chicken or chicken pieces are covered.
2. This extra step helps to bring in the Jerky flavor.
3. Step 1: Cut up your whole chicken if needed.
4. Squeeze the lemon juice onto the chicken pieces. Add a 2 tablespoons of ginger or 2 thumbs of raw ginger to the chicken. Rub it all over the chicken. This helps to get off any dirt that won't come off from you just rinsing it. Add enough water to cover the chicken. Let rest for 10minutes to an hour.
5. Step 2: Dry off your chicken with some paper towels. Pour the oil on it as needed. Blend up your scotch bonnets with 1/2 cup of water OR as needed to blend them up. REMEMBER if you don't really want strong pepper taste take out the seeds; I left them inches Now assemble all of your DRY ingredients together.
6. Rub them on the chicken and under the skin to really get that flavor in there.
7. LET THE CHICKEN REST FOR 1-24 HOURS. The MORE TIME the chicken marinades in the seasoning the more the flavor will get in there.
8. Step 3: PREHEAT your oven to 350°F or 178°C.
9. Step 4: Oil you pan up as needed. Spread 1/2 cup of chopped onions however big you want unto the pans. Even add more onions if you want. They bring out the Jerky flavor. Put this on your middle rack or move a rack to the middle.

10. THIS IS VERY IMPORTANT:

11. It depends on YOUR oven. If your oven takes time to bake you might put a level from the bottom of the oven. Mine is an old one. The first time I tried baking chicken in the oven it ended up being tough cause I had it on the bottom. So I moved it to the middle and it cooked well. I'm going to try putting it at the top rack so that the onions don't burn but caramelize.

12. OPTIONAL Honey GLaze:

13. Turn your stove up to medium heat. Put the pot on. Add the water or butter. Let the butter fully melt. For the water bring it to a boil.
14. Now add the honey to it.
15. Turn the heat down.
16. For the BUTTER let it cook for 1&2 minutes. Depends on how thick you want it to be. You can add a few table spoons of water to make it plentiful.
17. For the water. After bring it to a boil. Turn the heat DOWN. Add the 1/2 cup of butter. You can cook this to how thick you want the syrup to be.

18. OPTIONAL:

19. So then when the chicken is done and you have taken the chicken off of the pan. Add the syrup to the pan. This will give it the jerky taste. That can also be your dipping sauce.
20. Try adding some biscuits or crescents or whatever sweet treat to it. It makes them even better. OR just dip the sweets in the honey glaze while it's still in the pot.

21. OPTIONALS FOR IF YOU'RE MISSING INGREDIENTS:

22. These are tips.
23. If you don't have the dry ingredients use the raw ones. Same goes for raw ingredients.
24. If you don't have that type of spice or pepper use.