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    Home » Recipes » Pizza and Flatbread Recipes

    Supper Club: Jerk Chicken Pizza

    Modified: Jan 19, 2024 · Published: Jan 2, 2010 by Ashley

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    This is the pizza that Dino made for our supper club - spicy and delicious! This doesn't make a super pretty pizza, but a little freshly chopped green onion on the top fixed that right up!

    Jerk chicken pizza on a cutting board.

    Jerk Chicken Spice Blend
    Adapted from Suite101.com

    1 Tbl. ground allspice
    1 Tbl. ground thyme
    1 ½ tsp. cayenne pepper
    1 ½ tsp. ground black pepper
    1 ½ tsp. ground sage
    ¾ tsp. ground nutmeg
    ¾ tsp. ground cinnamon
    ¾ tsp. minced ginger
    2 Tbls. fresh garlic (crushed)
    1 Tbls. brown sugar or molasses
    ¼ C. Soy sauce
    ¼ C. dark rum (optional, but encouraged)
    ¾ C. white vinegar
    ½ C. orange juice
    Juice of 1 lime
    2 Scotch bonnet peppers (I used 1 seeded jalapeno and 1 seeded cherry pepper)
    3 green onions, diced
    1 C. white onion, diced

    1. Put all the ingredients in a blender and whiz until smooth.
    2. Place chicken in a large freezer bag and pour in spice blend. Place in a bowl to make sure there isn't any leakage and refrigerate for at least 4 hours, but up to a day is preferable.
    3. Preheat oven to 350 degrees or grill. If using an oven, place chicken skin side up on a roasting pan and roast until cooked through (about 45 minutes) flipping once halfway through the process. If using a grill, place chicken skin-side down and grill until skin becomes crisp. Flip and finishing cooking thoroughly. Don't be afraid to blacken the chicken with this recipe.

    Notes
    I split the marinade into two parts- one half was used to marinate the chicken overnight. I took the other half and added a small can of tomato paste to make a pizza sauce to spread on the dough. If I were to ever try this again I would probably leave out the tomato paste as it seemed to add more acidity to the jerk sauce which was already quite acidic from the vinegar, orange juice and peppers.

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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