Pat the chicken pieces dry. Place all the rub ingredients in a food processor and pulse to combine. Using gloves, apply the seasoning all over the chicken. Cover and marinate for an hour or up to 24 hours in the refrigerator. While the chicken is marinating, place the ingredients for the glaze in a heavy bottomed sauce pan. Bring to a boil while stirring. Reduce the heat to a simmer and continue cooking, stirring occasionally, adding a little more water if necessary. You want the glaze to be thick and syrupy. Set aside. Preheat the oven to 375°F. Bring the chicken to room temperature and place skin side up on a rimmed, greased baking tray. Place the tray in the hot oven and bake uncovered for 30 mins. Lower the heat to 350 and brush on the glaze. Re-apply the glaze every 10 mins and cook for approximately another 20-30 mins or until chicken is cooked. Test for doneness. Chicken is cooked when a knife inserted into the breast or thigh release juices that run clear or when a meat thermometer inserted into the breast reads 165°F or 170 degrees for thigh. Garnish with fresh parsley and serve immediately with the rest of the glaze and your favourite sides. THURSDAY, DECEMBER 12, 2024 20 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 2 lb chicken cut into parts 2 tablespoon brown sugar 1 tablespoon browning 1 tablespoon fresh thyme, chopped ½ green scotch bonnet pepper 1 teaspoon pimento, crushed 1 teaspoon ginger, grated 1 tablespoon garlic, minced For the glaze 12 oz sorrel jam By: Kimberly Wright-Edwards Tel: 876-2325587 School: The Mico University College Department: Human Ecology 6 Sorrel Glazed Baked Chicken
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