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Chicken with Steph’s spice

Sticky, golden chicken with bold jerk warmth and sweet heat
Warm spices, tender thighs, and a glossy honeyed bite
Serve it and watch everyone reach for seconds

dinner ⏱ 390 min 620 kcal / portion 45.0 g carbs / portion (estimated) glutensoy 🔗 Original source

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Chicken with Steph’s spice
v3 · rb0e705f985 20260727Z1751 2 tbsp white wine vinegar 🍳 ⏱ 1-2 min toast allspice and bay leaves until bay leaves blistered 🔪 crush toasted allspice and bay leaves to a powder 🌀 mix spices and aromatics with olive oil and honey 🌀 add salt and combine the jerk-spice marinade ⏳ ⏱ 6 h coat chicken thighs with the marinade and refrigerate covered or overnight 🍳 ⏱ 30 min add white wine vinegar and toss to combine before cooking 🔥 preheat oven to 180°C fan 🍽 spread marinated chicken on parchment-lined baking tray skin side up 🔥 ⏱ 45 min bake chicken rotating the tray halfway through until crisp and golden brown ⏳ ⏱ 10 min rest baked chicken before serving Chicken Spice 🎉 1 tsp allspice berry 2 pieces bay leaf 1½ tsp hot chilli powder 1½ tsp paprika ½ tsp ground cinnamon ½ tsp mixed spice 25 g light soft brown sugar 1½ tbsp honey 1.5 pieces jalapeño 1.5 pieces scotch bonnet chilli 100 g red onion 30 g spring onion 50 ml olive oil 1 kg chicken thigh salt to taste allspice berry, bay leaf chicken thigh, salt white wine vinegar
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Preparation steps

  1. toast allspice and bay leaves for 1-2 minutes until bay leaves blistered
  2. crush toasted allspice and bay leaves to a powder
  3. mix spices and aromatics with olive oil and honey
  4. add salt and combine the jerk-spice marinade
  5. coat chicken thighs with the marinade and refrigerate covered for at least 6 hours or overnight
  6. add white wine vinegar and toss to combine 30 minutes before cooking
  7. preheat oven to 180°C fan
  8. spread marinated chicken on parchment-lined baking tray skin side up
  9. bake chicken for about 45 minutes rotating the tray halfway through until crisp and golden brown
  10. rest baked chicken for 10 minutes before serving

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