Jerk-Spiced Chicken with Agave Mustard Glaze
Jerk-spiced chicken with agave mustard glaze combines Caribbean heat with sweet tang for a bold oven-roasted dinner built for repeat cooking.
Equipment
- Mixing bowl
- Chef knife
- Measuring spoons
- Tongs
Ingredients
- 2 pounds chicken thighs boneless skinless
- 2 tablespoons olive oil
- 1 tablespoon jerk seasoning
- 1 teaspoon dried thyme
- 2 garlic cloves minced
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 1½ tablespoons agave syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F and lightly oil a baking sheet.
- Combine olive oil jerk seasoning thyme garlic salt and pepper in a bowl.
- Add chicken and toss until evenly coated.
- Whisk whole grain mustard Dijon mustard agave syrup and vinegar to create the glaze.
- Arrange chicken on the baking sheet leaving space between pieces.
- Roast for 20 minutes then brush generously with the glaze.
- Return to the oven and cook another 10 to 15 minutes until caramelized and the internal temperature reaches 165°F.
- Rest for 5 minutes before serving.
Notes & Wine Advice
Notes
For deeper flavor, allow the chicken to marinate for up to 8 hours. If you prefer more heat, add a pinch of cayenne to the jerk seasoning.Wine Advice
An off-dry Riesling or a fruit-forward Zinfandel works beautifully here. Both help tame the spice while complementing the glaze.Nutrition values
Calories: 495 kcal | Carbohydrates: 9 g | Protein: 41 g | Fat: 32 g | Saturated Fat: 8 g | Sodium: 610 mg | Sugar: 6 g