⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 pound Chicken tenders
• 2 tablespoons Olive oil
• 1-2 teaspoons Scotch bonnet pepper (finely chopped)
• 2 tablespoons Scallions (chopped)
• 1 teaspoon Thyme (fresh or dried)
• 1 teaspoon Allspice (ground)
• 1/2 teaspoon Cinnamon (ground)
• 1 tablespoon Ginger (grated)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Soy sauce
• 1 tablespoon Brown sugar
• 1/2 teaspoon Cayenne pepper

📖 Instructions

1. 1. **Jerk Marinade Magic:** In a large bowl, whisk together the olive oil, scotch bonnet pepper (finely chopped – wear gloves!), scallions (chopped), thyme, allspice, cinnamon, ginger, garlic, soy sauce, brown sugar, and cayenne pepper. Taste, and adjust seasonings to your preference. Remember, you can always add more, but you can’t take it away, so start cautiously. This is where you get creative!
2. 2. **Chicken Prep:** Add the chicken tenders to the marinade, ensuring they’re fully coated. Massage the marinade into the chicken – it helps with flavor penetration. Seal the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or even better, overnight. The longer, the more flavorful! (This is what my grandma always says!)
3. 3. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
4. 4. **The Frydown:** Heat a large skillet or frying pan over medium-high heat. Add a little oil (enough to coat the bottom of the pan) to the pan. Carefully place chicken tenders into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary, you might need two skillets. Brown the tenders for about 3-4 minutes on each side, until beautifully golden brown. If you don't have a skillet that can go in the oven, feel free to do this step in a regular frying pan and then continue on with step 5.
5. 5. **Oven Finish (Optional, for extra crispy tenders):** Transfer the pan to the preheated oven and bake for an additional 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). If you're just using the pan and not transferring it to the oven, then move on to step 6.
6. 6. **Rest & Serve:** Remove the tenders from the oven or pan and let them rest for a few minutes before serving. Garnish with fresh thyme sprigs if you're feeling fancy. Serve with your favorite sides – rice and peas, plantain chips, or even a simple salad work beautifully.
7. 7. **Important Note:** Always use a meat thermometer to ensure the chicken is cooked through. Undercooked chicken can be dangerous, so don't skip this step!

📝 Notes

• Adjust the amount of scotch bonnet pepper to your preferred level of spiciness. For a milder flavor, use less. For extra heat, go crazy!
• If you don't have fresh thyme, you can substitute 1/2 teaspoon of dried thyme.
• Make sure to use a meat thermometer to check if your chicken is cooked through. It should read 165°F (74°C) in the thickest part.