Jerk-Inspired Chicken · Oven-Roasted
Oven-Roasted Jerk-Inspired Chicken
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Before you start
Gather your ingredients
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
Swaps for fresh thyme leaves
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Swaps for ground cinnamon
Instead of cinnamon
- Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
- Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.
Swaps for ground nutmeg
Instead of nutmeg
- Ground mace: A little less. Made from the same fruit; slightly sharper.
- Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
Cooking for an allergy? Check every label.
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for bone-in skin-on chicken thighs and drumsticks
Instead of chicken breasts or thighs
- Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
- Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.
More for chicken breasts or thighs
Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.
Step 1 of 10
Put on disposable gloves. Hot peppers like scotch bonnets can burn your skin and eyes.
Step 2 of 10
Put all the ingredients in a blender and blend until mostly smooth.
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 avoidStep 3 of 10
Use a knife to make two shallow slashes in each piece of chicken so the gets in.
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 avoidStep 4 of 10
Put the chicken in a large zip-top bag or bowl, pour in the and turn to coat. Wash your hands, gloves off.
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 avoidStep 5 of 10
Refrigerate at least 4 hours or up to 24 hours, turning once if you can.
Step 6 of 10
Heat the oven to 425°F (220°C). a sheet pan with foil and set a wire rack on top.
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 avoid425°F
Step 7 of 10
Arrange the chicken skin side up on the rack, leaving the that clings to it. Throw away the rest.
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 avoidStep 8 of 10
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 avoid425°F
Step 9 of 10
For more char, 6 inches from the heat until the edges blacken in spots. Watch closely.
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 avoidStep 10 of 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 avoidAll done
Enjoy!
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