Jerk Chicken

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I’m happiest when I’m dining at sketchy restaurants.

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I’ve explained my love & devotion to mediocre chain restaurants before. It’s just in my DNA.

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Garr & I tried a new church yesterday & the first thing that has to happen after spending time with Jesus is FOOOOOOOD. I typically cry so much I’m just exhausted & need fuel.

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What is right down the street from this church? YOU GUESSED IT – a Red Robin. Imagine like screeching tires & curb jumping as I force him to turn into the parking lot. No, I don’t eat burgers. Not the point. The POINT is a little something I like to call bottomless french fries. Did we partake? Absolutely. Did I look pregnant the rest of the day? Definitely. WORTH IT.

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So I couldn’t prepare the potatoes I had planned to make with dinner because I literally would have exploded into 1,000 Rachel pieces.

 

 

Time: 3 hours (prep + cooking) | Serves: 6 drummies

 

Ingredients:

  • 6 chicken drummies
  • 2 tbsp. of onion salt
  • 2 tbsp. of garlic salt
  • 1 tsp. of white pepper
  • 1 tbsp. of cinnamon
  • 1 tsp. of nutmeg
  • 1 tbsp. of ground ginger
  • 1 tbsp. of smoked paprika
  • 1 tbsp. of all spice
  • 1 tsp. of coriander
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cayenne pepper
  • 3 tbsp. of coconut sugar
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • In a large bowl, combine all seasoning + S+P
  • Pat dry chicken + add to the bowl
  • Coat chicken in seasoning + cover the bowl, letting sit in the fridge for 2 hours
  • Preheat oven to 425 degrees
  • Lay chicken on a lined baking sheet
  • Drizzle with olive oil
  • Bake for 40-45 minutes, turning once in the middle
  • Serve hot
  • Make more seasoning + put it on everything you eat here on out

 

 

23 thoughts on “Jerk Chicken”

  10. A Southern Silver Lining says:
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    This looks AMAZING. Side note, my church often does the same thing to me. But it’s a good cry. And, it’s in the middle of downtown, so Chicken & Waffles are approximately 10 feet away, making it all much more bearable.

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