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–+ servings
Jerk Chicken

Mouthwatering Jerk Chicken: Your Easy Caribbean Escape

This mouthwatering Jerk Chicken recipe brings the bold flavors of the Caribbean to your table, making it a must-try for dinner.
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Prep Time 3 hours
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 4 pieces
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs and legs Yields juicier results.
  • 3 stalks Green onions Substitute with chives if unavailable.
  • 4 cloves Garlic Fresh is highly recommended.
For the Marinade
  • 2 medium Jalapeno peppers Swap with poblano for milder flavor.
  • 2 medium Red chiles or Scotch bonnet peppers Adjust quantity for heat level.
  • 1 tablespoon Ginger Fresh is best.
  • 1/4 cup Fresh lime juice Lemon juice can be a substitute.
  • 1/4 cup Reduced-sodium soy sauce Use tamari if gluten-free.
  • 2 tablespoons Brown sugar Coconut sugar can be a healthier alternative.
For Seasoning
  • 1 tablespoon Fresh thyme Dried herbs can be used in smaller quantity.
  • 1 tablespoon Fresh parsley Dried herbs are also a substitute.
  • 1 teaspoon Lime zest Fresh zest yields the best results.
  • 1 teaspoon Black pepper
  • 1 teaspoon Allspice
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg

Equipment

  • Large resealable bag
  • Baking sheet
  • Aluminum Foil
  • cooking spray
  • meat thermometer

Method
 

Marinating and Cooking
  1. Begin by placing your chicken pieces in a large resealable bag. Add in the green onions, garlic, jalapeno peppers, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, and spices. Seal the bag and massage it gently to ensure the marinade evenly coats the chicken. Refrigerate for at least 3 hours, preferably overnight, for maximum flavor infusion.
  2. When you’re ready to cook, preheat your oven to 375°F (190°C). This temperature will ensure that the Jerk Chicken cooks through evenly.
  3. Line a large baking sheet with aluminum foil for easy clean-up, then spray it lightly with cooking spray to prevent sticking.
  4. Carefully remove the chicken from the marinade, letting excess liquid drip off, then place each piece skin-side up on the lined baking sheet.
  5. Slide the prepared baking sheet into the preheated oven and bake for 45-50 minutes. Use a meat thermometer to check for doneness.
  6. For an added layer of deliciousness, switch the oven to broil for the last 5-10 minutes of cooking.
  7. Once cooked, remove the Jerk Chicken from the oven and let it rest for about 10 minutes before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Marinate the chicken overnight for optimal flavor and tenderness. Adjust pepper type according to spice preference, and avoid overcrowding for the best cooking results.

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