BAKED JERK CHICKEN
Fresh out the oven and ridiculous — juicy, tender, and coated in that deep jerk seasoning that hits with warmth, spice, and a little attitude. The inside stays perfectly moist, and every bite tastes like you did something special today.
This is how you take chicken breast from basic… to bold.
Ingredients
5 Skinless Chicken Breasts
1 cup Felton's Jerk Sauce (see recipe)
Method
Clean chicken let soak in water containing 5 capfuls of vinegar, 2tbsp salt, 4 tbsp baking soda for 15 minutes.
Remove chicken, rinse and pat dry.
Score the chicken breast with light cross‑cuts — just enough to open the surface so the marinade can penetrate. Turn each piece over and poke with a fork to allow for even deeper marinade penetration.
Add Felton's Jerk Sauce and massage into the chicken.
Cover and refrigerate for 2 hours or overnight.
Add chicken to parchment paper lined pan. Top with diced onions (optional)
Bake at 380F on convection setting for 37 minutes.
Turn oven oven.
Vent oven by opening the door and allow chicken to rest for 5-8 minutes before serving.
