Ingredients for Mike Timlin's Jerked Chicken
- 1/2 cup teriyaki sauce
- Ground Ginger
- 1 teaspoon salt
- Cayenne Pepper
- 2 cloves minced garlic
- Chicken Pieces
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How to Make Mike Timlin's Jerked Chicken
- Preheat your oven to 400°F (200°C).
- Grease a rimmed baking sheet with cooking spray or oil and set aside.
- In a large bowl, whisk together 1/2 cup teriyaki sauce, 1 tablespoon grated fresh ginger, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (or more, to taste), and 2 cloves minced garlic.
- Add 2 pounds of bone-in, skin-on chicken pieces (thighs and drumsticks recommended) to the bowl. Gently toss to coat the chicken evenly with the sauce.
- Arrange the chicken pieces on the prepared baking sheet, skin-side down.
- Reserve any remaining sauce in a small bowl.
- Bake the chicken for 30 minutes, then flip each piece and baste generously with the reserved sauce.
- Continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the juices run clear when pierced with a fork. The skin should be nicely browned and crispy.
- Let the chicken rest for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
19g
Fat
34g
Carbs
2g