2 pounds legs & thighs of chicken
2 medium yellow onions
1 whole garlic
1/2 hot pepper
1 tbsp dried thyme
1 tbsp crushed pimento seed
2 tbsp Worcester sauce
1/2 tsp browning caramel sauce
pinch of salt
1 tbsp Jamaican Jerk seasoning
1 cup Chicken & Rib BBQ sauce
1 cup Honey Garlic BBQ Sauce
|
|
| Preparation one day before cooking: |
| - | Remove the skin off half the chicken and wash all pieces with vinegar and lemon juice. |
| - | Dice 1 onion, half the garlic, and the hot pepper. |
| - | Mix the onion, garlic, hot pepper, dried thyme, pimento seeds, Worcester sauce, browning sauce, Jamaican jerk seasoning, and pinch of salt in a bowl and add the chicken pieces. Mix well. |
| - | Place the chicken and seasoning into a seal tight container and refrigerate overnight. |
|
| Day of cooking: |
| - | Preheat oven to 500° F. |
| - | Make sure to wipe all seasoning off chicken (do NOT wash with water) and place the pieces into a baking pan. |
| - | Once oven is preheated, turn temperature down to 400° F and place chicken in the oven. |
| - | After 30 minutes, check the chicken to see if it is browning. Also spoon the natural chicken juice over the chicken pieces to baste. |
| - | Place chicken back into the oven. |
| - | Meanwhile, take 1 cup water and all the seasoning from the overnight marinade and boil over stovetop. |
| - | Dice the other onion and the rest of the garlic. |
| - | After 20 minutes, take chicken out of the oven, pour the natural juices into the boiling gravy on the stove, sprinkle onion and garlic onto the chicken, then take the boiling gravy from the stove, pour on top of the chicken and pour the two BBQ sauces on the chicken as well. |
| - | Place chicken back into the oven for 15 to 20 minutes. |
| - | Take chicken out of the oven and serve. |