Poulet jerk jamaïcain à l’ananas au four

Ingrédients

• 3-4 lbs. organic chicken
• 2 Tbsps Homemade Jerk Dry Rub Seasoning
• 2-3 Tbsps Jamaican Green seasoning, store-bought or homemade
• 3-4 Tbsps Jerk seasoning paste, store-bought or homemade
• 2 scotch bonnet pepper, slit or diced
• 1 cup organic chicken stock or bone broth
• 2 cups pineapple chunks, organic
• 2 Tbsps unsalted butter
• broth from baked jerk chicken ((See instructions on how to retrieve chicken broth from cooked wings))
• 1/2 cup pure pineapple juice ((I love using Knudsen brand))
• 1/2 cup BBQ sauce, premium
• 2 fresh thyme sprigs
• 2 Tbsps Jerk seasoning paste, store-bought or homemade
• 1 Tbsp cornstarch ((Be sure to mix with 3 Tbsps warm water))
• Fresh pineapple chunks or slices
• Fresh thyme sprigs
• Chopped scallion ((aka green onions))

Préparation

1. 1

   --- MARINATE THE CHICKEN: ---

2. 2

   In a large bowl, add your freshly cleaned + rinsed chicken along with Jamaican Green seasoning, jerk seasoning, pineapple chunks, and Jerk seasoning paste, mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight or up to 2 days in the refrigerator. Be sure to let it sit at room temp. for 20 minutes or so before baking.

3. 3

   Preheat the oven to 375 degrees Fahrenheit and get a non-stick standard 9x13 baking dish or griddle pan. Set aside.

4. 4

   --- BAKE THE CHICKEN: ---

5. 5

   Add the chicken to the prepared baking dish or pan, spreading them out side by side. Add the scotch bonnet peppers, tucking them in between a few places and pour the chicken stock/broth around the chicken evenly to create a thin layer "bathe" without rinsing off seasoning. Tightly cover the top with foil paper. Bake for 30-35 minutes or until chicken pieces are mostly cooked through. Carefully, drain the chicken juices or "liquid (aka jerk broth)" from the chicken into a saucepan and set aside. Return the chicken back to the oven and bake for another 5-10 minutes or until they appear more "dry".

6. 6

   --- MAKE THE PINEAPPLE JERK SAUCE: ---

7. 7

   In the same saucepan with the jerk "liquid" broth, over medium-high heat, add the butter and let it melt. Add the BBQ sauce, pineapple juice, jerk marinade, fresh thyme sprigs, and mix together until combined. Let everything boil for 1-2 minutes and then reduce the heat to medium-low and add in the cornstarch mixture, stirring frequently until the sauce thickens.

8. 8

   --- COMBINE + BAKE AGAIN: ---

9. 9

   Generously brush (or spoon) the pineapple jerk sauce atop chicken just until fully coated and bake (without foil) for another 10-15 minutes or until the sauce has "Baked onto" chicken. NOTE: I like to broil the chicken for the final 5-10 minutes for the best results. Just be sure to keep an eye on them to avoid burning. Remove from oven.

10. 10

    To serve, enjoy your pineapple jerk chicken with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. grilled or boil corn, baked sweet potatoes, white rice, coconut rice, rice + peas, fried sweet plantains, veggies, etc.).

11. 11

    Bon Appétit!