This dish has easily earned a place on my Top Meals of All Time list. Easily. As soon as you begin toasting the spices for the rub, you’ll understand. Preparing this dish is an experience to be enjoyed! The rub is just plain fun to make, and your kitchen will smell sublime. Don’t rush the marinade – let your chicken relax in this rub for a full 24 hours before baking.
Somewhere, someone is dancing from foot to foot while shouting at their computer screen about how Jerk Chicken is traditionally made with Scotch Bonnet peppers… I know. Here at Crowded Earth Kitchen, we’re being rebellious and using Poblanos! Why? One, I have a freezer full of free Poblano peppers from my backyard organic garden, and free is my favorite price! Two, Scotch Bonnet peppers (also known as Habaneros) are hot enough to peel paint right off the walls. That’s fine for a grown-ups only dinner, but not always fine with kids. I want everyone to enjoy their meal.
Next time on Crowded Earth Kitchen, we’ll make a perfect accompaniment for this dish. So, while you’re gathering ingredients for Poblano Jerk Chicken, you may want to make sure you have cornmeal and a few plantains on hand. Just sayin’.
1 fresh, whole chicken, cut into pieces
2 whole Poblano peppers
1 red onion
4 cloves garlic
2 tablespoons molasses
2 tablespoons olive oil
1 tablespoon dried thyme
2 teaspoons ground allspice
Step 2) Place peppers, onion, garlic, vinegar, molasses, and olive oil in a small blender or food processor. Puree until smooth.
Step 3) Add toasted spices, salt, pepper, and thyme to puree. Blend until all ingredients are fully incorporated. This is your Jerk rub… do you smell that? Fabulous!
Step 5) Generously rub each piece of chicken with the Jerk rub and set in a pan.
Step 6) Pour any remaining Jerk rub over your pan of chicken, cover with foil, and refrigerate for 24 hours.
Step 6) Remove from fridge 30 minutes before baking, and rearrange chicken so that it can bake in a single layer.
Step 7) Bake in a preheated, 350 degree oven for 1 hour, or until a meat thermometer inserted into the meat (but not against a bone!) reads 165 degrees. Tip: I bake the smaller pieces (wings, drumsticks) on a their own pan, as these pieces are usually ready to come out of the oven at least 10 minutes before the larger pieces (breasts, thighs).
Try to take more than one bite without dancing a little reggae, I dare you!