Description
This oven baked jerk chicken recipe is marinated overnight and baked to perfection for an easy meal. Caramelized on the outside, tender and juicy in the center, and packed with warm, savory flavor.
Ingredients
- 1.5 to 2 lb chicken (4-5 medium skin-on thighs or 3-4 skinless breasts)*
Jerk Paste/Marinade
*see notes for dry seasoning option
- 3-4 Tablespoons light olive oil or avocado oil (4 Tbsp for a looser paste)
- 1-2 Tablespoons lemon juice or 1 tablespoon apple cider vinegar for more tang
- 2-3 fresh garlic cloves (about 1.5 teaspoons, minced)
- 3 Tablespoons finely minced fresh onion or 2 small green onions (both white + green parts)
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon coconut palm sugar (or brown sugar for richer flavor)
- 1 teaspoon smoked paprika or sweet paprika
- 1-1 1/4 teaspoon kosher salt (to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon ground allspice
- 2 teaspoon dried thyme or 2 tbsp fresh thyme leaves
- 1/8-1/4 teaspoon red pepper flakes (optional)
- 1/8 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg or clove
- Optional spices for depth: pinch of cumin or ground ginger
Garnishes:
- Lime wedge, cilantro, or chopped green onion
Instructions
- Make the Jerk paste: Blend oil, lemon juice or vinegar, garlic, onion, sugar, and all spices in a small food processor until a thick paste forms. No processor- Finely mince the onion and garlic, mash the minced garlic into a paste with salt, then whisk everything together.
- Marinate the chicken: Pat chicken very dry. Rub paste evenly over chicken and under the skin (for thighs) if it’s loose enough. Marinate thighs (skin-on) for 4–24 hours, or chicken breasts for 2–6 hours.
- Once the chicken is marinated, preheat the oven to 425°F (220°C). Heat 1–2 Tbsp oil in a large oven-safe skillet (cast iron works best) over medium-high heat — hot enough to sear but not burn the sugars in the marinade.
- Sear the chicken: Place thighs skin-side down first. Sear 3–4 minutes until the skin is golden and releases easily. Flip and sear the flesh side for 2 minutes. If using skinless chicken breasts, sear 2–3 minutes per side just to get color.
- Transfer chicken to a parchment-lined baking sheet, or leave it in the oven-safe skillet. Bake skin-on bone-in thighs for 20–25 minutes, or until internal temperature reaches 170–175°F. For chicken breasts, bake 15–18 minutes, or until internal temperature reaches 165°F. Optional– baste the chicken with juices from the pan half way through cooking. See notes if using boneless thighs.
- Optional finish: Broil 1–2 minutes for a charred, smoky effect — watch closely so the sugars don’t burn.
- Let chicken rest 5 minutes before serving to lock in juices.
- Brush the chicken with extra juices from the pan, if desired. Garnish, then serve.
Notes
Substitutes: If preferred you can use my jerk seasoning blend, simply mix about 3 tablespoons of the seasoning with the oil and lemon juice or vinegar. The flavor won’t be quite as bright and fresh, but it will still be delicious.
If using skin-on boneless chicken thighs, reduce the bake time to 15–20 minutes at 425°F, depending on thickness. Because boneless thighs cook faster than bone-in, check for doneness early — the internal temperature should reach 170–175°F
Storage: Once cooled, store in an airtight container in the fridge for up to 4 days. Freeze cooked chicken in freezer-safe bags or containers for up to 3 months.
- Prep Time: 15 minutes
- marinating time: 2-4+ hours
- Cook Time: 25-30 minutes
- Category: dinner
- Method: Oven
- Cuisine: Caribbean
Nutrition
- Serving Size: 5 ounce jerk chicken thigh with skin
- Calories: 372
- Sugar: 2.8 g
- Sodium: 364.1 mg
- Fat: 28.5 g
- Saturated Fat: 7.1 g
- Carbohydrates: 6.3 g
- Fiber: 0.7 g
- Protein: 22.8 g
- Cholesterol: 133.6 mg
