Recipe of Super Quick Homemade Oven-Roasted Tandoori-Inspired Jerk Chicken

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The ingredients needed to make Oven-Roasted Tandoori-Inspired Jerk Chicken:

1. Get 10-12 bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, about 1/4" deep, 2 inches long, and about an inch apart
2. Take For the marinade:
3. Prepare 1/4 cup oil
4. Make ready 1/2 cup yogurt
5. Take 1/4 cup soy sauce
6. Get 2 Tablespoons lime or lemon juice
7. Make ready 5 Tablespoons dark brown sugar
8. Take 2 Tablespoons apple cider vinegar
9. Make ready 2 Tablespoons dried thyme
10. Get 4 teaspoons ground allspice
11. Take 8 cloves garlic
12. Take up to 8 Scotch Bonnet or Habanero chilies
13. Get 5 green onions, cut into 2-inch segments
14. Get 2 shallots, coarsely chopped
15. Prepare 1 one-inch piece ginger, peeled and coarsely chopped
16. Get 1-2 teaspoons liquid smoke

With the right proportions and marinating periods, it subtly tenderizes meat and enhances its natural flavor, texture and juiciness without imparting any yogurt flavor. The acid and cultures also help marinade penetrate. This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Steps to make Oven-Roasted Tandoori-Inspired Jerk Chicken:

1. Place all the marinade ingredients in a food processor or blender and process until smooth. If you want to make extra dipping sauce, reserve 2/3 cup of marinade and set aside.
2. With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing it gently but thoroughly to evenly season each piece. - - A gallon Ziploc type bag is great for even marinating - specially if you lay all the meat in a single layer, suction all the air out of it, and lay it on its side in the fridge. Even then, you may wish to flip the bag halfway through the marinating time just to make sure.
3. Let chicken marinate for at least 6 and up to 24 hours.
4. An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not cookie sheet) with a grill rack over it (my preferred method) or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness.
5. 20 mins before cooking, preheat your oven to 450F. Put the chicken on the center rack of the oven & roast for 45 to 55 mins, depending on the size of your chicken pieces. The chickens I use are usually about 4 pounds, & their drums and thighs aren't all that big, so 45 mins was plenty for me. - - If you buy drums & thighs in your typical supermarket pre-pack, it's likely that your chicken is bigger and will require somewhere between 50 to 55 minutes.
6. IF YOU'RE MAKING THE DIPPING SAUCE… - - Preheat a small sauce pan to medium with a half Tbsp of oil in it, pour in the reserved marinade, bring to a gentle boil for 1 minute, then turn the heat down to medium low and simmer for another 3 or 4 minutes. Because that marinade hasn't touched chicken, technically you don't have to cook it for food safety purposes, but the caramelization and concentration of flavors that happens when you do this deepens and rounds out the sauce.
7. That's it! Enjoy. :)

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream). With the right proportions and marinating periods, it subtly tenderizes meat and enhances its natural flavor, texture and juiciness without imparting any yogurt flavor. The acid and cultures also help marinade penetrate. Scotch Bonnet Peppers (Habanero Peppers Can Be Subbed), lbs.

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