Oven-Roasted Tandoori-Inspired Jerk Chicken

Name: How to cook Oven-Roasted Tandoori-Inspired Jerk Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Oven-Roasted Tandoori-Inspired Jerk Chicken

I like using yogurt in chicken marinades. With the right proportions and marinating periods, it subtly tenderizes meat and enhances its natural flavor, texture and juiciness without imparting any yogurt flavor.

Ingredient

Food ration :

4 to 6 servings

Cooking time :

See description above

10-12

bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, about 1/4" deep, 2 inches long, and about an inch apart

1/4 cup

oil

1/2 cup

yogurt

1/4 cup

soy sauce

2 Tablespoons

lime or lemon juice

5 Tablespoons

dark brown sugar

2 Tablespoons

apple cider vinegar

2 Tablespoons

dried thyme

4 teaspoons

ground allspice

8 cloves

garlic

green onions, cut into 2-inch segments

shallots, coarsely chopped

one-inch piece ginger, peeled and coarsely chopped

1-2 teaspoons

liquid smoke

Cooking instructions

* Step 1

Place all the marinade ingredients in a food processor or blender and process until smooth. If you want to make extra dipping sauce, reserve 2/3 cup of marinade and set aside.

* Step 2

With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing it gently but thoroughly to evenly season each piece.

* Step 3

Let chicken marinate for at least 6 and up to 24 hours.

* Step 4

An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not cookie sheet) with a grill rack over it (my preferred method) or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness.

* Step 5

20 mins before cooking, preheat your oven to 450F. Put the chicken on the center rack of the oven & roast for 45 to 55 mins, depending on the size of your chicken pieces. The chickens I use are usually about 4 pounds, & their drums and thighs aren't all that big, so 45 mins was plenty for me.