Jerk Chicken Recipe

If you are ready for some spicy chicken that is also sweet, juicy, tender, and delicious, you have to try this jerk chicken recipe. In addition to the chicken, you’ll need only a few herbs and spices. I let mine marinate overnight to allow the flavors meld and develop. You will fall in love with this aromatic Caribbean dish, which takes just minutes to prepare.

You will feel like you are in the Caribbean even if you are sitting in the heart of the Midwest. As soon as you smell this jerk chicken cooking, your mouth will water. I guarantee the table will be full when you are ready to serve it because the aroma travels no matter how big the house is. My family loves it with pineapple fried rice, black beans, and grilled plantains. To make our dinner feel like a tropical escapade, I serve coconut mojitos on the side.

This oven-baked one-pan chicken recipe is among the easiest yet most flavorful you can make. The best part is that it takes minutes to make the marnade, and after that, you just pop it in the oven when getting ready to serve dinner. The chicken is the perfect combination of sweet and savory notes elevated by the spicy pepper. Another great thing about oven-roasted jerk chicken is that it pairs well with a variety of sides, from vegetables and pasta to rice. This is definitely one of those dinners that, once you try it, instantly becomes a favorite.

Why you will love this recipe

• You only need a few ingredients: Chicken, peppers, and seasonings. While the list may look long, you likely already have all these ingredients in your pantry.
• The cost is easy on your budget: I am a fan of frugal weeknight meals that don’t break the bank. This is definitely a budget-friendly recipe that tastes like it’s from a Jamaican restaurant.
• Not much to clean: It’s a one-pan meal, so cooking doesn’t feel forced or exhausting. You will be surprised at how many flavors this simple meal packs.
• Can be prepared in advance: When I plan to make this recipe, I set aside 10 minutes in the morning to marinate the chicken, and when I get home in the evening, I just pop it in the oven to bake.

What you will need

• Chicken – I typically use 3 pounds (about 10 pieces), using legs, thighs, or both. Bones in, skin-on, trimmed of fat and excess skin.

Jerk marinade

• Aromatics and herbs: I use organic green onions, chopped roughly into small pieces. Fresh garlic for a pungent, savory flavor, and fresh ginger for its peppery taste. Parsley for a clean, fresh flavor that is also earthy. Thyme adds a bright, herby flavor with sweet, peppery notes.
• Citrus: I like to add fresh lime juice and lime zest to all my Jamaican jerk recipes because they balance the flavors and provide a subtle citrus note without overpowering the dish.
• Spices and seasonings: I use a variety of spices, including warm cinnamon, nutmeg, and allspice. To keep it traditional, I add a touch of sweetness with brown sugar to balance and highlight the peppers’ spiciness.
• Liquids: I also add soy sauce and olive oil to the marinade base to soften the meat.
• Peppers: I use a mixture of jalapeno peppers and chiles. I remove the stems and discard the seeds. For an authentic flavor, you can also use bonnet peppers if they are available in your region.

How to prepare

Prepare the meat: This recipe is for about 3 pounds of poultry. I start by trimming off any excess fat or skin, patting the meat dry, then putting the pieces in a resealable plastic bag.

Prepare the marinade: Next, I combine the remaining ingredients in a food processor and process until finely chopped.

Marinate: I pour the marinade into the resealable plastic bag and coat the meat. Then I refrigerate the bag for at least 3 hours and no more than 24 hours.

Prepare for baking: I preheat the oven to 375°F, then place aluminum foil on the baking sheets. Lightly grease the foil.

Bake: I arrange the poultry pieces on the baking sheet so they don’t overlap or touch, then place the sheet in the oven. This will take approximately 45 to 50 minutes. I ensure the internal temperature of the meat reaches 175-195°F for dark meat, and 165 for chicken breast. To achieve the charred surface, I broil the pieces for a few minutes.

Or grill: I follow the marinating steps, but instead of the oven, I use the gas grill. I preheat the grill, oil the grates, and grill the marinated pieces, turning them to ensure even cooking. This will take about 30 minutes.

Expert tip

Different peppers for jerk marinade

The traditional jerk seasoning pepper uses a scotch bonnet pepper with 100,000 to 350,000 Scoville heat units (SHU). However, it is five times as hot as a jalapeno pepper with about 2,500-8,000 SHU. This means it’s very spicy and sometimes harder to find. If you prefer a milder jerk chicken, I recommend using jalapeño and poblano peppers; the latter have about 1,000 to 2,000 SHU, while serrano and wax peppers have 5,000 to 15,000 SHU.

More tips to consider

• Regardless of the pepper variety, remove the seeds and veins, then rinse for several minutes to remove most of the spicy oils.
• Also, use cooking-grade gloves when handling peppers. You do not want to get the oil on your skin or in your eyes.
• Ensure you remove the chicken breast when it reaches 165°F and the dark meat when it reaches 175-195°F to prevent overcooking.
• For juicier, better-tasting chicken, sear the meat before cooking to lock in flavor and juices.

Recipe variations and add-ins:

• Ranch jerk chicken: Add a teaspoon of ranch seasoning to your chicken for a zesty ranch flavor. It helps tone down the spiciness.
• Other cuts: Try the same recipe for chicken wings, breasts, or drumsticks, or roast a whole chicken.
• Different meats: I have used this method with turkey breast, spiral ham, beef tenderloin, and pork chops. I prefer pork and turkey, as they seem to absorb flavors more effectively.
• Add vegetables: To make it a sheet-pan meal, add some veggies. I usually use chopped red potatoes, carrots, broccoli, and cauliflower.
• BBQ jerk chicken: Try this with homemade barbecue sauce or a store-bought sauce. The flavors meld well together.
• Make it tropical: To enhance the marinade’s sweetness, add fruit such as chopped apples, pineapple, or mango.

Serving suggestions:

I serve it immediately after letting it rest for 10 minutes after it comes out of the oven. This way, the juices redistribute, making the meat tender and succulent. This easy main dish pairs well with a variety of sides. I find it ideal with this coconut rice and some homemade chipotle black beans on the side. Low-carb cauliflower rice is another great option. Pineapple salsa and grilled plantains are a must!

Potatoes make a nice side dish for this spicy chicken. The starch absorbs some of the capsaicin. You can serve them mashed, boiled, fried, or baked. My kids love these mashed sweet potatoes. I usually always add a bean side to complement this meal. Like this black bean salad, which is loaded with veggies, avocado, and crispy corn chips. For dessert, serve something cold to cool the palate, such as ice cream, sherbet, or pineapple dream dessert.

How to store leftovers:

• Refrigerate: Wrap your chicken in plastic wrap or foil, then place it in an airtight container in the fridge for up to 3 days.   
• Freezing: To keep for longer, place leftovers in a freezer bag or a sealed container and freeze them for up to four months.   
• Defrost: Place frozen leftovers in the fridge to thaw overnight.
• Reheating: Reheat in the oven, covered in foil, for 20 minutes at 375 degrees F, or in the microwave for 1 to 2 minutes.

Frequently asked questions

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