baked chicken with molasses jerk marinade
Gently pulling the skin back from the chicken (while leaving it attached) allows the jerk marinate to permeate the chicken.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons worchestershire sauce
- 3/4 tablespoon molasses
- 3/4 tablespoon grated ginger
- 3/4 teaspoon hot sauce
- 2 - cloves garlic, minced
- 1 medium onion, finely chopped
- 2 small green olives, sliced (optional)
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground cinammon
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3 - 3 1/2 pounds chicken pieces (preferably dark meat)
How To Make baked chicken with molasses jerk marinade
-
Step 1Mix together the vinegar through pepper in a plastic baggie - seal and shake to mix ingredients.
-
Step 2Gently pull the skin away from the chicken pieces - be careful not to detach the skin from the chicken. Add chicken to marinade, refrigerate and allow to sit for 4 hours or overnight.
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Step 3When ready to prepare chicken, bake at 400 degrees for 40 minutes or until the skin of the chicken is crispy and the juices from the chicken run clear.
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