By Londoncookss 

Prep Time: 20 mins

Cooking Time: 1 hour 30 mins

Total Time: 1 hour 50 mins 

Chicken Marinade:

2lbs Chicken mixed parts or Leg Quarters

2 tbsp Fresh Blend or Green Seasoning 

Oil

1 tsp Chicken Seasoning

1 tsp Garlic Powder 

1 tsp Black Pepper 

1 tsp All-Purpose Seasoning

1/2 tsp Sazon

Dash of Salt

1 tsp Paprika 

Sorrel Glaze: 

1 /4 cup Sorrel Juice

1/4 cup Honey

1/4 cup Ketchup 

1 tsp Pimento (grounded)

1 tbsp Dark Soy Sauce

1/2 tsp ground Ginger

1/4 cup BBQ sauce

Directions:

Clean chicken of excess fat and wash using vinegar and cold water.

 Season chicken using all ingredients listed for marinade. Pour just enough oil over chicken to help seasonings to marinate, so about 2-3 tablespoons or so should get the job done!

Note: For my fresh blend I like to use Onion, Green Onion, Thyme, Garlic, Sweet Pepper and some oil combined in a blender.If you already have your own recipe for a fresh blend/green seasoning then you can most definitely use that. 

Allow chicken to marinate in your refrigerator for at least 6 hours. Overnight will yield best results!

Once the chicken has been marinated, preheat oven to 380 degrees.

I baked my chicken on a baking tray lined with parchment paper (I didn’t grease it as it’s not necessary to grease parchment paper.). You can also use a baking tray lined with foil paper but be sure to grease it before placing the chicken on to prevent sticking. 

Place chicken in oven to bake for 1 hour uncovered and be sure to baste it every 30 mins using its own juices.

While chicken is baking, add the Sorrel  juice to a sauce pan over a medium heat and bring to a boil. I used sorrel juice that I had previously made. It was already sweetened to my liking and spiced with Cloves, Ginger and Cinnamon. Add the remainder of ingredients listed for the Sorrel Baste. Lower heat to low and allow to simmer for about 5 minutes and remove from heat. 

After 1 hour 20 mins remove chicken from oven and drain any excess liquids from pan. Leave just enough to prevent chicken from sticking.

Set your oven to broil.

Dip each chicken piece in sauce ensuring to coat everywhere evenly. Put chicken back in oven to broil each time. The sauce should be enough to coat each side twice. The  chicken should be done after an additional 20 mins or at 165 degrees when a meat thermometer has been inserted into the thickest part of the meat. Serve with your favorite sides and enjoy!