Jerk Chicken

Jerk chicken is not the kind of recipe that believes in subtlety, and that is exactly the point. It is spicy, fragrant, deeply seasoned, and built on the kind of spice paste that makes the kitchen smell like dinner got serious.

Ingredients for Jerk Chicken

While there are lots of ingredients on this list, most of them are spices you probably already have in your kitchen cabinets. If not, they’re all easy to find at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Chicken legs and thighs – These should be bone-in chicken thighs and legs with the skin on.
• Vegetable oil – Any neutral oil will work for this — you can use olive oil if you prefer.
• Light brown sugar – Using light brown sugar will impart the slight sweetness — dark brown sugar would give it more molasses-style flavor.
• Dried thyme – Thyme imparts notes of lemon and mint along with a slight earthiness.
• Coarse kosher salt – You can use any variety of salt that you like but this is my favorite for this recipe.
• Ground allspice – Allspice berries add warm flavors to the jerk rub.
• Paprika – Mild and slightly sweet, paprika brings some vibrant color to the spice blend.
• Garlic powder – Easier than pressing or mincing cloves, garlic powder can simply be sprinkled into the recipe.
• Onion powder – You can use this instead of tearing up while slicing fresh onions.
• Cayenne pepper – Cayenne brings lots of spicy flavor to the dish. Dial it back for less spiciness or increase it to taste.
• Ground ginger – Ginger’s earthiness and slight bite adds an extra layer of flavor. If you have fresh ginger, you can grate that instead.
• Ground cloves – Cloves add a slight sweetness to the dish.
• Ground cinnamon – Cinnamon adds warmth to the flavor profile.
• Ground black pepper – You can grind it fresh or just use your table shaker.
• White vinegar – Vinegar adds an acidic component to jerk chicken.
• Honey – This balances out the heat and acid. You can also use a flavor-infused variety if you have one.
• Water – Adding water helps to make the sauce more viscous for easier spreading onto the chicken.
• Fresh parsley – If desired, finely chop parsley and use it as a garnish for a pretty presentation and some fresh flavor.

How To Make Jerk Chicken (Step-by-Step)

This chicken is full of flavor but doesn’t take too much time to prep at all- you’ll spend longer rifling through the spice cabinet than actually making it.

1. Make paste. Pour the vegetable oil, sugar, thyme, salt, allspice, paprika, garlic powder, onion powder, cayenne, ginger, cloves, cinnamon, and black pepper into a medium mixing bowl. Whisk the ingredients together to form a thick paste.
2. Chill. Place half of the spice rub in a separate bowl. Cover the remaining marinade and place it in the refrigerator.
3. Pat chicken dry. Use paper towels to blot all of the chicken legs and thighs so that any excess moisture on the skin has been removed.
4. Pierce chicken. Using a fork, pierce each piece multiple times, ensuring that the fork penetrates the chicken’s skin. Once pierced, place the chicken pieces into a large bowl. 
5. Rub chicken and chill. Place the half of the spice rub in the bowl with the chicken. Rub it generously on each piece. Leave the chicken uncovered in the bowl and refrigerate.
6. Prepare oven and baking sheets. While the chicken is chilling in the refrigerator, arrange the racks in the oven, preheat it, and prepare the baking sheets (using aluminum foil or parchment paper).
7. Bake. Place the individual pieces of chicken on the baking sheets ensuring that there is plenty of room for air to circulate around all of them. Bake the chicken until it reaches the desired internal temperature on an instant read thermometer.
8. Allow chicken to rest. Once baked, remove the chicken from the oven and allow it to rest before serving.
9. Serve with additional sauce. Add the vinegar, honey, and water to the reserved spice paste, then cover and chill. Whisk the jerk sauce again, if separated. Serve chicken drizzled with additional sauce, if desired, and chopped fresh parsley for garnish.

Chef Tips

I’ve made this jerk chicken recipe in my test kitchen to be able to bring you the best tips and tricks!

• Blot the chicken dry first. Dry skin gives the spice paste a better surface to cling to and helps the chicken bake up better.
• Pierce the skin a few times, but don’t shred it. This helps the seasoning get closer to the meat without destroying the skin completely.
• Bake to temperature, not just time. The most reliable marker is 165°F in the thickest part using an instant-read thermometer.
• Let the chicken rest before serving. A short rest helps the juices settle and keeps the chicken from drying out when cut or bitten into.

What to Serve with Jerk Chicken

This chicken dinner can be served with any number of side dishes. Some of our favorites are:

Storage, Make Ahead and Freezing

Leftover jerk chicken is easy to store so that you can quickly heat it up or even eat it cold.

Make-Ahead: Once the spice rub has been applied to the chicken, the chicken pieces can be stored in the refrigerator for up to 24 hours before baking.

Refrigerator: Store jerk chicken in the refrigerator in an airtight container or ziploc bag for up to 3 days after baking.

Freezer: Chicken can be stored in the freezer for up to 3 months in a freezer-safe container or freezer bags.

FAQs

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Jerk Chicken Recipe

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This jerk chicken is baked until juicy and seasoned with a bold jerk spice paste, then finished with extra sauce. Caribbean flavor at home!

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Marinating Time: 30 minutes mins

Total Time: 1 hour hr 25 minutes mins

Cook ModePrevent your screen from going dark

Servings: 6

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Equipment

• Garlic press
• Whisk
• Parchment Paper

Ingredients

• 10-12 bone-in skin-on chicken pieces , legs and thighs
• 1/2 cup vegetable oil
• 4 tablespoons light brown sugar
• 2 tablespoons dried thyme
• 2 tablespoons coarse kosher salt
• 4 teaspoons ground allspice
• 4 teaspoons paprika
• 4 teaspoon garlic powder
• 4 teaspoons onion powder
• 2 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 2 tablespoons white vinegar
• 1 tablespoon honey
• ½ cup water
• Fresh parsley , for garnish

Instructions

• In medium mixing bowl, whisk together the 1/2 cup vegetable oil, 4 tablespoons light brown sugar, 2 tablespoons dried thyme, 2 tablespoons coarse kosher salt, 4 teaspoons ground allspice, 4 teaspoons paprika, 4 teaspoon garlic powder, 4 teaspoons onion powder, 2 teaspoon cayenne pepper, 1 teaspoon ground ginger, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon and 1 teaspoon ground black pepper until a paste forms.
• Blot all the 10-12 bone-in skin-on chicken pieces dry and pierce several times with a fork to penetrate the skin. Place into a large mixing bowl and rub well with half of the spice paste. Set aside the other half. It works best to do this with clean hands.
• Place in the refrigerator, uncovered, for 30 minutes.
• Preheat the oven to 400°F and arrange racks so that you can fit a baking sheet on each in the lower third and middle of the oven. Line two large baking sheets with aluminum foil or parchment paper. Set aside.
• Arrange the chicken pieces on prepared baking sheets, making sure there is ample room around all pieces. Bake for 40-45 minutes or until chicken registers at 165°F using an instant read thermometer. Remove and allow to rest for 10 minutes.
• Whisk the remaining half of the spice paste with the 2 tablespoons white vinegar, 1 tablespoon honey and ½ cup water. Cover and set aside.
• Whisk the jerk sauce again, if separated. Serve chicken drizzled with additional sauce, if desired, and chopped fresh parsley for garnish.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Make-Ahead: Once the spice rub has been applied to the chicken, the chicken pieces can be stored in the refrigerator for up to 24 hours before baking.

Refrigerator: Store jerk chicken in the refrigerator in an airtight container or ziploc bag for up to 3 days after baking.

Freezer: Chicken can be stored in the freezer for up to 3 months in a freezer-safe container or freezer bags.

Nutrition

Calories: 645 kcal, Carbohydrates: 17 g, Protein: 37 g, Fat: 48 g, Saturated Fat: 11 g, Polyunsaturated Fat: 17 g, Monounsaturated Fat: 16 g, Trans Fat: 0.3 g, Cholesterol: 145 mg, Sodium: 2470 mg, Potassium: 496 mg, Fiber: 2 g, Sugar: 11 g, Vitamin A: 1265 IU, Vitamin C: 5 mg, Calcium: 82 mg, Iron: 4 mg

Author: Jessica Formicola

Calories: 645

Course: Main Course, Main Dish

Cuisine: American

Keyword: jerk chicken recipe

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