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Pineapple Glazed Jerk Chicken

  • 3 lb chicken drumsticks
  • 2 tsp Jamaican Jerk seasoning [i.e. McCormick's or your favorite]
  • 4 clove garlic minced
  • 3 Tbsp olive oil
  • 2 Tbsp brown sugar
  • salt and black pepper to taste
  • For the glaze:
  • 2 Tbsp butter
  • 1 large shallot, minced or 1/4 cup red onion
  • 3 Tbsp red bell pepper small dice
  • 1 12 oz jar pineapple preserves
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp red pepper flakes adjust to taste
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  1. Preheat the oven to 375°F. Use an oven safe grill pan, broiler pan, or jelly roll pan fitted with a rack. spritz liberally with cooking spray. Set aside.
  2. Rinse and pat dry the chicken drumsticks. Mix together the Jamaican Jerk seasoning, minced garlic, olive oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with salt and pepper to your taste.
  3. Place onto the pan. Sprinkle the top with additional seasoning, if desired. Bake for 30 minutes.
  4. While the chicken is baking make the glaze. Saute diced shallot or red onion with the red pepper in 2 Tbsp butter until softened, around 4 minutes, Season with salt and black pepper to taste.
  5. Add the remaining ingredients, mix well. Simmer for for 10-15 minutes until reduced by 1/4 then remove from the heat.
  6. After baking the chicken for 30 minutes, brush with the glaze. Turn and brush the other side with glaze.
  7. Bake an additional 10 minutes or until the juices run clear.
  8. Remove from the oven and rest loosely tented with foil for 10 minutes before serving.
  9. Serve leftover glaze warm on the side if desired.
Source: The Journal.

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