Yardie Yardbird
Wine Recommendation
19 Crimes Cali Rosé
Ingredients
- ¼ cup olive oil
- 2 Tbsp molasses
- 2 Tbsp freshly squeezed lime juice
- 2 habanero peppers, stemmed and seeded
- 6 scallions, white and light green parts, roughly chopped
- 1 (1-inch) piece peeled fresh ginger
- 6 garlic cloves, peeled
- 1 Tbsp dried thyme leaves
- 1 tsp ground allspice
- 1 tsp salt
- 1 tsp cracked black pepper
- 3½ lb whole chicken, cut into 8 pieces
- White rice
- 2 limes, halved
Instructions
- In a food processor, combine the olive oil, molasses, lime juice, habaneros, scallions, ginger, garlic, thyme, allspice, salt, and pepper. Process until smooth. The mixture should be thick.
- Put the chicken into a large ziplock bag, or a large bowl. Pour marinade over the chicken.
- Seal the bag and manipulate the chicken to coat it using the marinade. Or, using clean hands, toss the chicken pieces in the bowl to coat in the marinade and cover the bowl with plastic wrap. Refrigerate the chicken to marinate for 1 hour, and up to overnight.
- Preheat oven to 375˚F, with a wire rack in the middle position. Transfer the chicken to a large roasting pan.
- Place the pan in the oven and bake for 45 to 55 minutes until the chicken is glazed and dark brown. Check the wings and legs first for doneness, followed by the thighs and breasts: An instant-read thermometer inserted into the chicken (not touching the bone) should read at least 165˚F.
- Remove the chicken from the oven and let rest for 10 minutes.
- Serve over cooked white rice with lime halves for squeezing.
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