Deep Fried Honey

Add your chicken pieces to a large bowl. Add the oil to the bowl, then sprinkle in the salt and paprika. Use your hands to work the seasonings and oil into the chicken, especially into the skin. 

Drizzle the browning into the bowl and work that into the chicken, making sure the sauce has been well distributed and all pieces are coated. Repeat this process again with the green seasoning, then set the chicken aside.

Cut your pineapple into chunks and add them to the bowl of your blender – or a high-capacity food processor, along with all of the jerk marinade and brown sugar (if using). Pulse until the pineapple and jerk sauce are combined, then blend on high until it forms a sauce. 

Pour the pineapple jerk marinade into the bowl of the chicken, and again use your hands to work the marinade into the meat. Make sure to get under the skin, and leave no spot behind! Cover the bowl with clingwrap or a lid and refrigerate overnight, or for at least 12 hours. I wouldn’t tell you to wait if you didn’t need to, just trust me! 

About 30-45 minutes prior to cooking pull the chicken out of the fridge and let it set on the counter. Preheat your oven to 425°F and center one of the oven racks. Choose your favorite heavy roasting pan or dish – make sure it’s large enough to hold everything. Add your chicken in a single layer, skin side down.

Roast the chicken in the oven until a meat thermometer in the center of the largest piece reads 165°F, which should take around 30-40 minutes. It’ll vary based on just how fat your pieces of chicken are. 

Once the chicken is done, pull the roasting pan from the oven and turn the broiler on high. Use tongs to flip the chicken over so that the skin side is up, then use a small spoon to spoon the roasted jerk sauce from the bottom of the pan back onto the chicken pieces. 

Put the chicken back in the oven under the broiler until the skin is crisp and the color of the chicken has deepened – about 5-7 minutes, then pull. Serve hot and enjoy. Dassit!