Cherry-Jerk Chicken
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Cook time: 
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Serves: 4-6
  • 1 whole chicken, cut into 8 pieces
  • ¾ c F. Oliver’s Sweet Rich Cherry Balsamic Vinegar
  • ¾ c F. Oliver’s Heady Garlic EVOO
  • F. Oliver’s Jamaican Jerk Seasoning
  1. Place chicken pieces in single layer in a 9x13 glass dish or a re-sealable gallon plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto the chicken. Allow chicken to marinate at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chicken half way through marinating.
  2. Once marinated, preheat oven to 350 degrees Fahrenheit. Remove chicken from marinade and place on a plate or cutting board. Liberally season each side of the chicken pieces with Jamaican Jerk.
  3. Bake chicken until internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh but not touching the bone, about 45-50 minutes.
  4. Allow chicken to rest for 5 minutes before serving.
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at