Jezebel Chicken
A modern take on a classic Southern Jezebel Sauce, we’ll roast juicy pineapple slices with marinated chicken, creating a drool-worthy meal that’s just as capable of being casual as it is show-stopping.
- Yield: Serves 4
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken leg quarters (this works with any cut, I just like the legs here)
- 1 pineapple, cored and sliced into 1/4 to 1/2-inch rings or spears
- 1/4 cup store-bought hot honey (or regular honey)
- 1/4 cup spicy brown mustard
- 1/4 cup soy sauce
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 3/3 cup chopped fresh herbs
- 1 shallot thinly sliced
- Flaky sea salt, for sprinkling (optional)
Serving suggestions: Chopped green herbs such as parsley, dill, and/or cilantro
Instructions
- Put the pineapple slices in a single layer in a large baking dish or sheet pan. Lay the chicken legs on top.
- Mix together the honey, mustard, soy sauce, paprika, garlic powder, and vinegar in a bowl and pour all over the chicken and pineapple. Rub to coat evenly and put the dish in the fridge to marinate (covered or not), for at least 1 hour and up to 4 hours.
- Preheat the oven to 425 degrees F. Adjust the rack to the middle position. Season the chicken and pineapple with salt and lots of pepper. Cover the baking dish with aluminum foil and roast for 35 minutes. Remove the foil and roast for 20 to 25 minutes more, until the chicken is cooked through and deeply browned (it will likely appear burnt in places thanks to the sugars, but worry not! It’s all good).
- Serve the chicken and pineapple with the drippings, a shower of chopped herbs, the sliced shallot, and some flaky salt if you like.
Find it online: https://mykitchenlittle.com/2023/02/21/jezebel-chicken/