Baked Caribbean Jerk Chicken Bites
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Appetizer, Others
Baked Caribbean Jerk Chicken Bites
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These ultra crispy chicken bites are lightened up by baking instead of frying in oil, then tossed in a mouthwatering copycat Caribbean Jerk sauce!
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Ingredients
CARIBBEAN JERK SAUCE:
- 2 Tbsp onion minced, sweet
- 1 cup water
- 3/4 cup ketchup
- 1/2 cup light brown sugar
- 1/4 cup apple cider vinegar
- 2 Tbsp hot sauce your favorite brand
- 2 tsp Worcestershire sauce
- 2 tsp lemon juice
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp parsley
- 1 tsp cornstarch + 1 tsp water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cloves ground
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp sage
- 1/8 tsp thyme
CHICKEN:
- 1-2 lbs chicken breast diced into small bite-sized pieces, or thighs, boneless skinless
- 1/4 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- hot sauce optional, several dashes
- 1 cup all-purpose flour
- salt to taste
- black pepper to taste
- 2 egg
- 1 1/2 Tbsp Caribbean jerk sauce from above
- 1 1/2 cups panko breadcrumbs
- 1 tsp parsley dried
- 3/4 tsp paprika
- 1/4 tsp garlic powder
- salt to taste
- black pepper to taste
- cooking spray
Instructions
CARIBBEAN JERK SAUCE:
- Combine all ingredients in blender and puree until smooth.
- Pour into saucepan and simmer over LOW heat for 20 minutes, or until thickened slightly.
CHICKEN:
- Place diced chicken into zip-top plastic bag. Add buttermilk, salt, pepper, and hot sauce (if using). Seal bag and massage to coat all the chicken in buttermilk mixture. Set aside while you prepare other ingredients.
- Preheat oven to 425 degrees F, and line a baking sheet with parchment paper sprayed lightly with cooking spray.
- Gather 3 bowls; spoon flour and salt and pepper in one bowl (toss to combine), eggs and 1 1/2 tbsp jerk sauce in one bowl (beat together lightly), and panko breadcrumbs, dried parsley, paprika, garlic powder, salt and pepper in the last bowl (toss to combine). Line up bowls so that the order goes flour, eggs, panko, then have prepared baking sheet at the end.
- Using one hand for wet ingredients and another hand for dry ingredients, transfer chicken from buttermilk mixture (a couple pieces at a time), shaking excess buttermilk from chicken, to the flour bowl. Coat chicken in flour, then transfer to the egg bowl. Turn chicken in egg mixture, then transfer chicken to the panko bowl. Toss chicken in panko mixture until well coated, then transfer to prepared baking sheet.
- Repeat with remaining chicken pieces, leaving about 1/2 inch between chicken pieces on the baking sheet to allow for even cooking.
- Bake chicken for 15 minutes, or until cooked through, turning over halfway through. If desired, broil chicken for a minute to get them even crispier.
- Serve chicken with Caribbean Jerk sauce on the side for dipping, or add chicken to a large bowl, top with sauce and toss to coat chicken in the sauce.
Notes
- Sauce recipe from Blendtec
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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