We are keeping it sweet and spicy in this recipe that can be done two ways.
The pineapple, ginger, jerk seasoning and honey make the main flavour base for the chicken.
You can choose to bake then toss in the sauce which you will have simmered down, or you can grill the chicken in a pan then add the marinade to cook down and cost them through. I tried both ways and they are equally delicious.
The heat and spiciness of the jerk seasoning go so well with the sweetness of honey and pineapple. Uganda pineapples are the sweetest, they will have your tastebuds dancing in delight. The ginger adds a tang and burst of flavour and of course you can never go wrong with some garlic and lemon when it comes to chicken.
Our ingredients are:-
1 tablespoon each of honey, apple cider vinegar, blackstrap molasses.
A pinch of black salt
Crushed very ripe pineapple 2 cups (puréed pineapple)
Juice of one lemon
I teaspoon each, ginger powder, garlic powder, dried mixed herbs and paprika.
1 tablespoon of jamaican jerk seasoning.
1 kg Chicken pieces. ( I used wings both thighs and legs will work well too, just cook longer).
Mix all the above well.
Trim and clean your wings. Add marinade and refrigerate overnight or at least four hours.
Preheat oven to 180°C
Brush oil on baking rack arrange wings skin down and brush a bit of marinade bake for about 40 minutes.
Turn and bake for about 10 minutes more to brown the other side.
As wings bake, in a small pan heat remaining marinade till it boils, then reduce to a simmer till it thickens, if too runny you can add a teaspoon of cornstarch mixed with 1 tsp water to thicken.
Put in a large bowl, add the now ready wings and toss in the bowl with some fresh chopped coriander leaves and some toasted sesame seeds.
You can also grill them on the stove top and add the marinade last to simmer off and coat the chicken for the last 20 minutes of cooking. Ensure it doesn’t burn.
Serve with plantains or roast potatoes and a salad for a tasty, sweet and spicy meal.