Jerk "Bickle" Chicken

You know, 'Bickles'!  - Bick's pickled hot peppers. I am officially changing its name.

This dish is to die for.

Simple, we didn't even bother to sear the chicken first. That's what a broiler is for! -- Ok only sometimes, please no hate mail over that. 

Just dump it together and go.

It has that kind of flavour where the next day you're just sitting at your desk trying to get some work done. And then you start dreaming about the 'Jerk "Bickle" Chicken' you had last night...

This recipe was courtesy of Dave's mom - and boy did she not steer us wrong.

Our Hot Jerk spice blend adds complexity and spice to this chicken, while the vinegar mellows it out and intensifies at the same time. 

We served over rice and some greens on the side!

Jerk "Bickle" Chicken

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Category

Dinner

Jerk "Bickle" Chicken

Ingredients

  • 8 chicken thighs, with skin

  • 3/4 cup vinegar from a jar of Bick's Hot Pepper Rings

  • 1/2 cup Hot Pepper Rings - or as many as you want!

  • 1/3 cup olive oil

  • 2-3 tbsp Hot Jerk

Directions

  1. Preheat the oven to 350F

  2. In an oven proof dish, add the chicken and sprinkle the Hot Jerk all over. Then add the vinegar, hot pepper rings and olive oil.

  3. Cook in the oven for about 45 minutes or until internal temperature reached 165F.

  4. Turn your broiler on and brown the skin of the chicken thighs.

  5. Enjoy over rice, or another grain/starch that you can enjoy the sauce with.

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