Ingredients
- 4 1/2 cups water
- 1/2 tablespoon plus 1 teaspoon Jamaican spices
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped fresh garlic
- 1 cup unsweetened pineapple juice
- 1 cup oil (peanut oil)
- 4 pounds chicken thighs (or chicken breasts, 16 pieces)
- 7 tablespoons tamarind paste (or mango chutney)
- 7 tablespoons light corn syrup
- 6 tablespoons cider vinegar (plus 2 teaspoons)
- 8 tablespoons molasses (light)
- 1 teaspoon hot sauce
How to Make
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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.
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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)
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Step 3: To bake the chicken: Preheat the oven to 350 degrees F.
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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.
We hope you enjoy this recipe!
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