Oven-Roasted Jerk-Inspired Chicken

Steps

1. Put on disposable gloves. Hot peppers like scotch bonnets can burn your skin and eyes.
2. Put all the

   marinade (how to marinate)

   Marinate Soak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy). 1. Mix the marinade in a bowl or zip-top bag.2. Add the food, turn to coat, and press out the air.3. Marinate in the fridge, never on the counter: fish 15 to 30 minutes, chicken 1 to 12 hours, beef and pork up to 24.4. Lift the food out, let the extra drip off and pat it dry so it browns. Done when: The food is coated and has soaked the time the recipe asks; longer isn't always better, as acid can turn meat mushy. Safety: Throw away marinade that touched raw meat, or boil it for a full minute before using it as a sauce. Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to marinate meat safely: mistakes to avoid

   ingredients in a blender and blend until mostly smooth.
3. Use a knife to make two shallow slashes in each piece of chicken so the marinade gets in.
4. Put the chicken in a large zip-top bag or bowl, pour in the marinade and turn to coat. Wash your hands, gloves off.
5. Refrigerate at least 4 hours or up to 24 hours, turning once if you can.
   ⏱ Marinate: 4 hr
6. Heat the oven to 425°F (220°C).

   Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   a sheet pan with foil and set a wire rack on top.
   425°F
7. Arrange the chicken skin side up on the rack, leaving the marinade that clings to it. Throw away the rest.
8. Roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the skin is deep brown and the thickest piece reads at least 165°F (74°C) near the bone (175°F is best for thighs).
   425°F⏱ Roast: 40 min
9. For more char,

   broil (how to broil)

   Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoid

   6 inches from the heat until the edges blacken in spots. Watch closely.
   ⏱ Broil: 3 min
10. Rest (how to rest)

    Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

    the chicken, then serve with lime wedges.
    ⏱ Rest: 5 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Scotch bonnets are very hot. For a family-friendly version, use one seeded habanero or a jalapeño.
• To grill instead, cook over medium indirect heat with the lid closed for 35 to 45 minutes, then move over direct heat to char.

Storage

Refrigerate up to 4 days.

Make ahead

The marinade keeps in the fridge up to 1 week. Marinate the chicken the night before.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: jalapeños and hot peppers (July to October).