Baked Jamaican Jerk Chicken
5-6 chicken leg quarters
6 green onions, cut into 2-inch pieces
4 cloves garlic, peeled and smashed
2 habanero peppers, or scotch bonnet, stem removed
1 ½” piece of ginger, peeled and sliced
1/3 cup fresh lime juice
¼ cup soy sauce
1 ½ tbsp. brown sugar
1 tbsp. fresh thyme leaves
1 tsp. fresh ground black pepper
1 tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. ground nutmeg
Rinse and pat dry chicken with paper towels. Place chicken pieces in a large ziplock bag. Add remaining ingredients to a food processor and pulse several times. It should be somewhat course. Pour the mixture over the chicken in the bag, seal bag while pressing out excess air, then coat thoroughly. Place in the refrigerator for 6-8 hours, or overnight.
Preheat oven to 375-degrees F. Line a 18 x 13” baking sheet with aluminum foil or parchment paper and spray with cooking spray.
30 minutes before baking, remove chicken from the refrigerator. Let come to room temperature. Remove chicken from marinade and arrange on baking sheet, leaving some space between the pieces. Bake for 45-50 minutes, or until cooked through. Turn on broiler to high. Once hot, place baking sheet under the broiler and broil 3-4 minutes, being careful not to burn the chicken. Once chicken has a slight char to it, remove from the broiler and let rest 5-10 minutes. Enjoy!
