Jerk Chicken Recipe

easy oven baked jerk chicken served with sauce

Course: Main Course, Main Dish

Cuisine: American

Keyword: jerk chicken recipe

Prep Time: 10

Cook Time: 45

Marinating Time: 30

Total Time: 1 25

Servings:

Calories: 645kcal

Author: Jessica Formicola

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

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Equipment

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