With Ann-Marie's Jamaican line of sauces, it's really easy to make an island staple like jerk chicken. Just follow the directions to the juiciest and most flavourful jerk chicken you've ever had.
Directions:
- Wash about half kilograms of chicken with lemon juice or white vinegar and water mixture and pat dry the chicken
- Place cleaned chicken in a mid-size bowl or in a large Ziploc bag
- Sprinkle salt over chicken, to your taste
- Add 30 ml Ann-Marie's Jamaican Jerk Sauce to the chicken
- With gloves on, massage salt and sauce all over the chicken, making sure every part of chicken is seasoned. If you want more flavour, just use more marinade
- Cover or zip up the back place in the fridge overnight
- Preheat the over to 350 °F
- Place chicken on a baking pan, place on middle rack in oven, bake for 30 - 40 minutes
- After 40 or so minutes, turn the oven setting to "Broil", move backing pan to upper rack and brake until the chicken is golden brown
- With a thermometer check the chicken for doneness. 74°C
- Serve with plain rice, mashed potatoes, sautéed vegetables, or garlic and olive oil based pasta and some rum punch!
