I missed my extended Jamaican family so I pulled out an old-school Jamaican recipe by Enid Donaldson and made my own version (really, just different ratio of ingredients) of the oven-baked chicken.
Ingredients: Serves 2-4 (depends on how much you eat)
3-4 lb chicken thighs with or without skin (also can use breast, legs, etc.)
4 cloves of garlic
2 stalks green garlic (or 1 stalk scallion – white and green part)
1/2 tsp dried thyme
2 Tbs vinegar
3 tsp salt
½ tsp sugar
1 tsp poultry spice mix (or your choice of dried herbs)
1/2 tsp black pepper
2 Tbs butter or margarine – melted
½ cup ketchup
½ cup evaporated milk
1 cup panko (bread crumbs)
Finely dice garlic cloves and green garlic (or scallion). Mix garlic and green garlic along with vinegar and thyme in a container or plastic bag large enough for the chicken and the vinegar mix to marinade. Combine chicken with the vinegar mix and marinade for 10 min.
Take the marinated chicken out into a separate container large enough for the chicken. Dump the vinegar mix and discard. Flavor the marinated chicken with salt, sugar, herbs (of your choice), and black pepper. Mix ketchup, evaporated milk and melted butter and combine with marinated chicken. Marinade in this pink sauce for at least 30 min. (I marinated overnight)
Preheat the oven to 350 degrees.
Take the marinated chicken out and pat dry-you don’t want it to be too wet or else the breadcrumbs will get too moist and lose that crispy texture. Lay the skin side of the chicken (or either side if skinless) into the panko and place the chicken breaded side up on a greased pan. Sprinkle or spray the top of the chicken with a little bit of oil.(I used pam spray)
Bake for 45-1hour. Serve warm or cold.
*Why I don’t bread both sides – When baking, the juice from the chicken oozes out and gets absorbed by the panko and gets too gooey on the bottom.
*If you pack this for lunch, your cubicle neighbors will for sure smell the garlic!