Baked Jamaican Jerk Chicken


  • 1 tsp paprika
  • 1 tsp chile powder
  • 2 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp dried thyme
  • 2 tbs fresh garlic, chopped
  • 1 tbs fresh ginger, chopped
  • 1/4 cup brown sugar
  • 2 tbs soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 limes, juiced
  • 3 scallions, sliced
  • 1 yellow onion, peeled and quartered
  • 2-4  chili peppers**, seeded and chopped
  • 4 chicken thighs, skin-on
  • 4 chicken legs, skin-on


  1. Add all ingredients except for the chicken to a blender, and blend into a smooth paste.
  2. Place chicken in a large plastic storage bag and cover with the jerk marinade. Let the chicken marinate overnight or up to two days.
  3. On the day of: Preheat an oven to 400º F. Line a 9-by-13-inch baking dish with aluminum foil.
  4. Remove the chicken from the bag and place skin-side up in the baking dish, leaving room between pieces.
  5. Spread half of the jerk marinade liberally over the chicken, and discard the remainder. Bake for 30 minutes.
  6. Carefully baste the chicken with the pan-drippings and marinade at the bottom of the pan. Bake for an additional 15-20 minutes until the juices run clear when the meat is pierced with a knife and the internal temperature registers 165º F. The jerk paste will be dark golden brown and crispy.
  7. Serve immediately.

No comments:

Post a Comment