This easy jerk chicken recipe is flavored with warm Caribbean spices and jalapeno and then baked in a toasty oven until crisp on the outside and tender on the inside.
Why this recipe works
Our take on mouth-watering jerk chicken starts with a vibrant marinade of jalapeno, green onion, garlic, ginger, brown sugar, and cozy spices such as allspice, cloves, nutmeg, and cinnamon. Further, we’ll toss in lemon juice, orange juice, and soy sauce for a blend of citrus umami flavor you can’t beat. You won’t be lacking any flavor here, that’s for sure.
The blend of spices here creates a richly layered flavor profile that sits comfortably in the middle ground between spicy, sweet, and aromatic. So, what exactly is jerk chicken? It’s a Jamaican staple simply put. It’s known for its bold flavoring and distinctive dance of warm spices and tongue-tickling heat that pairs so well against chicken. Traditionally it’s cooked over pimento wood giving it a smoky background, but today we’re keeping it easy and baking it in the oven. Which also gives us plenty of time to whip up a Jamaican mule on the side!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We used chicken leg quarters as they are less expensive. You can purchase thighs and legs separately if you prefer.
MARINADE – Buckle up because this marinade doesn’t come to play. Jerk chicken is known for its insanely delicious flavor, which means you don’t want to skimp out on your marinade. Jalapeno, green onion, garlic, and ginger add bold flavor. Keep it classic and substitute the jalapeno with scotch bonnet peppers if you are able to find them locally. For the spices, you’ll need allspice, ground cloves, nutmeg, ground cinnamon, pepper, and Italian seasoning which is simply easier than tossing in a bunch of extra herbs. Brown sugar helps cut the heat, even if you want your jerk chicken to be spicy I still recommend using it. Leave the seeds in the jalapeno if you enjoy the spice. Lemon juice, orange juice, and soy sauce add an extra layer of depth while also tenderizing the meat as it marinates.
How to Make Jerk Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut leg quarters into thighs and legs.
- Place all remaining ingredients into an immersion blender and process until completely combined. Pour mixture over the chicken and use gloved hands to massage it into the chicken pieces. Let marinate in the refrigerator for 3 hours or up to overnight.
- Preheat oven to 425 F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove chicken from marinade and place on wire rack, drizzling remaining marinade over the chicken pieces.
- Bake in preheated oven for 45 minutes. Internal temperature of chicken should register 165 F.
Frequently Asked Questions & Expert Tips
Our version of jerk chicken has a sweeter marinade. For spicy jerk, do not remove the seeds from the jalapeno pepper, or substitute with scotch bonnet peppers which are traditionally used to give jerk chicken that classic fiery kick.
Store leftovers in an air-tight container kept in the refrigerator for 4-5 days.
Yes, absolutely. Grill with the lid closed until the internal temperature of the chicken reaches 165F on an instant-read thermometer. I would recommend starting off with high heat to get the signature charred exterior, then finish off the chicken over medium or low heat until it reaches temperature on the inside.
Serving Suggestions
Serve your jerk chicken with classic sides such as rice and peas, coleslaw, or fried plantains for a complete Caribbean spread.
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Jerk Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds chicken leg quarters
- ¼ cup chopped jalapeno pepper seeds removed
- ¼ cup chopped green onion
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 3 Tablespoons brown sugar packed
- 2 Tablespoons Italian seasoning
- 1 teaspoon allspice heaping
- 1 teaspoon ground cloves heaping
- 1 teaspoon ground cinnamon heaping
- 2 teaspoons black pepper
- 2 Tablespoons lemon juice
- ⅓ cup orange juice
- ¼ cup soy sauce low sodium
Things You’ll Need
Before You Begin
- We used chicken leg quarters as they are less expensive. You can purchase thighs and legs separately if you prefer.
- This is a sweet jerk marinade. For spicy jerk, do not remove the seeds from the jalapeno pepper or substitute with scotch bonnet peppers.
Instructions
- Cut leg quarters into thighs and legs.
- Place all remaining ingredients into an immersion blender and process until completely combined. Pour mixture over the chicken and use gloved hands to massage it into the chicken pieces. Let marinate in the refrigerator for 3 hours or up to overnight.
- Preheat oven to 425 F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove chicken from marinade and place on wire rack, drizzling remaining marinade over the chicken pieces.
- Bake in preheated oven for 45 minutes. Internal temperature of chicken should register 165 F.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 4-5 days.
Nutrition
Chef Antoine Davis
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