1 4 lb. Best Dressed chicken cut into parts, skin on
For the rub:
5 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons fresh thyme leaves picked from the stem
2 stalks scallion finely chopped
1 small green scotch bonnet finely minced or to taste
½ teaspoon pimento powder
1” fresh ginger grated
1 t sea salt
For garnish: ¼ cup parsley finely chopped
For the glaze:
1 jar or 12 oz of your favourite mango or guava jam
Juice of 2 limes
2 tablespoons water plus more if needed
Pat the chicken pieces dry.
Place all the rub ingredients in a food processor and pulse to combine. Using gloves, apply the seasoning all over the chicken. Cover and marinate for an hour or up to 24 hours in the refrigerator.
While the chicken is marinating, place the ingredients for the glaze in a heavy bottomed sauce pan. Bring to a boil while stirring. Reduce the heat to a simmer and continue cooking, stirring occasionally, adding a little more water if necessary. You want the glaze to be thick and syrupy. Set aside.
Preheat the oven to 375 degrees F. Bring the chicken to room temperature and place skin side up on a rimmed, greased baking tray. Place the tray in the hot oven and bake uncovered for 30 mins.
Lower the heat to 350 and brush on the glaze. Re-apply the glaze every 10 mins and cook for approximately another 20 - 30 mins. or until chicken is cooked. Test for doneness. Chicken is cooked when a knife inserted into the breast or thigh release juices that run clear or when a meat thermometer inserted into the breast reads 165 degrees F or 170 degrees for thigh.
Garnish with fresh parsley and serve immediately with the rest of the glaze and your favourite sides.
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