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Authentic Baked Jamaican Jerk Chicken

Close-up of several baked jamaican jerk chicken pieces with a dark, caramelized, and slightly charred crust.
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Make flavorful, spicy Jamaican Jerk Chicken in your oven. This recipe uses a traditional marinade for deep island flavor.

Ingredients

Scale
  • 3 lbs chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup white vinegar
  • 1/4 cup fresh lime juice
  • 1 large onion, roughly chopped
  • 6 scallions, roughly chopped
  • 6 cloves garlic
  • 4 Scotch Bonnet peppers, stems removed (use fewer for less heat)
  • 2 tablespoons fresh ginger, peeled and chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves

Instructions

  1. Combine the soy sauce, oil, vinegar, lime juice, onion, scallions, garlic, Scotch Bonnet peppers, ginger, brown sugar, allspice, thyme, cinnamon, nutmeg, black pepper, cloves, and any other desired spices in a food processor or blender. Blend until the marinade is mostly smooth.
  2. Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring all pieces are well coated.
  3. Refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
  4. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with foil for easy cleanup. Place a wire rack on top of the baking sheet.
  5. Remove the chicken from the marinade, letting excess drip off. Place the chicken pieces skin-side up on the wire rack. Discard the remaining marinade.
  6. Bake for 45 to 55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is slightly charred and crisp.
  7. For extra color, you can briefly place the chicken under the broiler for the last 2-3 minutes, watching closely to prevent burning.
  8. Let the chicken rest for 5 minutes before serving.

Notes

  • For a grilled version, cook over medium heat for 20-25 minutes per side, turning often.
  • Serve this chicken with traditional Jamaican Rice and Peas for a complete meal.
  • If you cannot find Scotch Bonnet peppers, use Habanero peppers as a substitute, adjusting quantity to your heat preference.

Nutrition

Find it online: https://whiskdaily.com/jamaican-jerk-chicken-amazing-bake/