Marinated Chicken
Recipe: #18078
March 15, 2015
Categories: Chicken, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Marinades and Brines, Spicy, Chicken Dinner, Chicken Marinade, more
"Very good chicken with a marinade that is different from the usual. This recipe is a lot of work but worth the time it takes. Recipe source: Turtle Bay Cookbook."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (467.9 g)
- Calories 940.1
- Total Fat - 71.9 g
- Saturated Fat - 14.9 g
- Cholesterol - 222.3 mg
- Sodium - 205.6 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 1.1 g
- Sugars - 31.2 g
- Protein - 39.5 g
- Calcium - 203.3 mg
- Iron - 5.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the marinade: in a saucepan combine 1 quart of the water with 1/2 tablespoon of the Jamaican jerk spices, ginger and the garlic. Cook over medium heat until it comes to a simmer. remove from heat and let cool. Stir in pineapple juice and the oil. Transfer mixture to a bowl or large plastic bag and add the chicken. Cover or seal and refrigerate for 4 hours.
Step 2
To make the glaze: place the remaining ingredients (tamarind paste - hot sauce) in a food processor or blender (I used a blender) and puree until smooth. (this makes a lot of glaze, but the remainder will keep in the refrigerator for several weeks)
Step 3
To bake the chicken: Preheat the oven to 350 degrees F.
Step 4
Remove chicken from the marinade; discard marinade. Place chicken in a large shallow baking pan (this chicken can also be grilled). Bake for 30-40 minutes or until chicken is done; brushing twice with the glaze during the last 5 minutes of cooking.
Tips
No special items needed.
2 Reviews
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