Time: 1 hour 30 min.
Complexity: easily
Servings: 4

At home: Preheat oven to 220°C (425°F). Cut the chicken as directed. Place it (skin side up) on a foil-lined baking sheet. Bake for 30 minutes. Turn over, brush with glaze, and bake for another 10 minutes. Flip again, brush generously with glaze, and bake for another 10-15 minutes, or until cooked through.

Ingredients:

For the chicken:

• 1 whole chicken for frying
• 1/4 cup Jamaican jerk seasoning
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon

For the glaze:

• 1 tbsp rum
• 1/4 cup frozen pineapple concentrate
• 1 teaspoon allspice
• 2 tbsp. l. brown sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, Pineapple juice, brown sugar, carnation, cinnamon, allspice, rum

We recommend

Preparation:

Step 1
• To butterfly a chicken, first remove the neck, entrails, and trim away any excess fat. Then, using kitchen shears, make slits on both sides of the backbone and remove it. Turn the chicken skin-side up and press down on the breastbone to break the breastbone (this will allow the chicken to lay flat on the grill).
Step 2
• In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle generously over all sides of the chicken. You can prepare the chicken up to 1 day in advance.
  
  Recipe jerk marinade.
Step 3
• For the glaze: In a small saucepan, combine all the glaze ingredients over medium-high heat. Bring to a boil and simmer until the glaze thickens, about 15-20 minutes. Remove from heat.
Step 4
• Set up a grill over medium-high heat or heat a 10-inch cast-iron griddle over medium-high heat. Brush the grates with oil before cooking.
Step 5
• Place the chicken skin-side down in the pan and cook until the skin is crisp and rich, grilled marks appear.
  
  Brush the chicken flesh with the glaze, then flip it over and brush the glaze over the skin. Place the grill pan in the oven and roast the chicken until golden brown and the internal temperature of the thigh reaches 180°F (82°C) on a thermometer, about 30 minutes.
  
  Transfer the bird to a cutting board, let it rest for 5 minutes, then slice. Serve hot.

Votes: 1