Ingredients
-
2 1/4
-
2
-
1/2
-
2
-
2
-
1/2
-
1/2
-
3
-
3
-
3
-
3
-
1
-
4
-
1/2
-
Directions
Marinated Jamaican Chicken,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.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Add the Pineapple Juice and Oil to the Cooled Liquid, Mix Well to Combine. |
|
3
Done
|
Transfer the Liquid to a Large Bowl and Add the Chicken. Refrigerate For at Least 4 Hours, Turning Chicken Occasionally. |
|
4
Done
|
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. |
|
5
Done
|
Preheat Oven to 350f. |
|
6
Done
|
Remove Chicken from Marinade, and Place Chicken in a Large Baking Pan. Discard Marinade. |
|
7
Done
|
Bake Chicken For 40-60 Minutes or Until Done, Brushing on Glaze Occasionally During the Last 5-10 Minutes of Baking. |
|
8
Done
|
*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. |
