Jamaicans love baked chicken. It is possible that the average Jamaican family eats baked chicken more than jerk-chicken. With that said, you may now understand why there is a second baked chicken recipe here. (^^)
On any quiet Sunday afternoon after church, in any community in Jamaica, one can smell the coconut milk rice & beans, and be tantalized by the waft of the baked chicken flavor coming from several homes.
This recipe came out so good I decided to share it here with lots of pictures of the steps involved. It lists the Japanese brands because it was tweaked specifically for the Japanese readers on my new Facebook page. My family and I had it with turmeric rice and a salad.
12 chicken drumettes (cleaned, de-veined, washed in lemon water & drained dry)
½ cup of Olive oil (extra virgin – Ajinomoto)
2 Tbsp Magic Garlic salt (SB Foods)
1 Tbsp Mixed Herbs (McCormick)
1 tsp Roast Garlic (S&B) (optional)
¼ tsp Allspice (ground – S&B)
¼ tsp Thyme (dry leaves – Gaban)
Combine all the herbs and spices in a large bowl with the olive oil and mix well.
Rub each drumette thoroughly with the mixture.
Wrap a baking sheet in aluminum foil and place the chicken on it.
Bake in the oven at 180°C for 60 minutes.
Serve with rice and a salad.
Captioned images below.
Note: When we bake chicken in Jamaica it’s usually seasoned with onions, garlic, ginger, scallion, thyme, salt and scotch bonnet pepper, then put in the fridge to marinate for several hours.
This recipe is a shorter version of the Jamaican baked chicken, using only dry herbs and spices found here in Japan.
Baked Chicken Drumettes (special rub)