How to Cook Delicious Jerk Chicken in the Oven

A popular dish in the Caribbean, jerk chicken is known for its strong seasoning and smoky, charred taste. Most of the time, jerk chicken is cooked over pimento wood, but you can easily get the same results in your oven. Quick and easy, you can make moist and tasty jerk chicken with just a few tools and steps.

What is Jerk Chicken?

Jamaicans dry-rubbed or marinated meat in a spicy mix of seasonings and jerk sauce. The chicken is then grilled over pimento wood, which gives it a unique smoky flavor. Common spices in jerk seasoning include allspice, scotch bonnet peppers, thyme, garlic, brown sugar, nutmeg, cinnamon, and ginger. When cooked right, the chicken has a charred outside and a soft, juicy inside.

Benefits of Cooking Jerk Chicken in the Oven

While grilling may be the traditional cooking method, baking jerk chicken in the oven has several advantages:

• It’s convenient and can be done year-round, unlike grilling which requires good weather.

• You don’t need special equipment like a grill or pimento wood chips.

• The oven distributes heat evenly and prevents burning or charring the chicken too much.

• It allows you to cook a large batch of chicken pieces evenly at one time.

• Clean-up is easier without having to scrub a dirty grill!

Tips for Oven-Baked Jerk Chicken

Follow these simple tips for jerk chicken that rivals the taste of grilled:

1. Choose the Right Chicken Pieces

Chicken thighs or drumsticks work best, as they stay moist when cooked. Opt for bone-in and skin-on pieces which keep the meat juicy and allow the seasoning to permeate.

2. Make a flavorful Jerk Marinade

Use fresh garlic, ginger, scallions, thyme, habanero peppers, allspice, nutmeg, and other aromatics to make a marinade packed with flavor. Let the chicken marinate for at least 2 hours up to overnight.

3. Get Crispy Skin

Baking the chicken skin-side up gives it a chance to crisp up. Broiling at the end helps finish it off. Brush chicken with oil first for extra crispy results.

4. Use a Baking Sheet

Line a rimmed baking sheet with foil for easy clean-up. This lets the chicken’s extra fat and juices drain away as well.

5. Bake at a High Temperature

Bake at around 375°F, until the chicken is cooked through. The high heat helps replicate charring from grilling.

6. Check for Doneness

The internal temperature should reach 165°F. Let rest 5 minutes before serving.

Jamaican Jerk Chicken Recipe

This tried and true oven-baked jerk chicken recipe results in juicy, tender chicken bursting with sweet and spicy Jamaican flavor.

Prep Time: 15 minutes

Marinate Time: 2-24 hours

Bake Time: 50 minutes

Serves: 6

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (drumsticks and thighs work best)
• 1 tablespoon oil for coating chicken
• 1/4 cup green onions, chopped
• 3 cloves garlic, minced
• 1 habanero pepper, stemmed and seeded
• 1 tablespoon fresh ginger, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper

Instructions

1. Rinse chicken and pat dry. Place chicken in a gallon size resealable plastic bag.

2. In a food processor, combine the green onions, garlic, habanero pepper, ginger, lime juice, soy sauce, brown sugar, thyme, allspice, cinnamon, nutmeg and black pepper. Process until slightly smooth but still chunky.

3. Pour the jerk marinade over the chicken. Seal the bag, pressing out any excess air. Massage to evenly coat chicken in marinade. Refrigerate 2-24 hours.

4. Preheat oven to 375°F. Line a large baking sheet with foil and spray with non-stick cooking spray. Remove chicken from marinade, letting any excess drip off.

5. Place chicken skin-side up on prepared baking sheet. Brush lightly with oil.

6. Bake for 40-50 minutes until chicken is cooked through and juices run clear. Temperature should reach 165°F on a meat thermometer.

7. During last 5 minutes of baking, switch oven to broil to help crisp and char skin. Keep a close eye to avoid burning.

8. Let chicken rest 5 minutes before serving alongside rice, beans or festival bread. Enjoy!

Cooking Tips

• Use fresh spices like ginger, garlic, habanero, and thyme for the most flavor. Avoid dried spices.

• Marinate for at least 2 hours, but overnight is best for the chicken to really soak up flavors.

• Do not discard leftover marinade! It can be boiled and used as a sauce for the chicken.

• For spicier jerk chicken, use the entire habanero pepper instead of half. Or add more to taste.

• If the chicken starts to char too quickly while baking, tent with foil and reduce oven temperature 25 degrees.

• Let chicken rest 5 minutes before cutting for juicier results.

Serving Suggestions

Jerk chicken pairs perfectly with these side dishes:

• Coconut rice – adds sweetness to balance the heat
• Fried plantains – tropical flavors that complement the chicken
• Black beans and rice – protein plus fiber
• Mango salsa – fresh and fruity twist
• Pineapple slices – sweet tangy crunch
• Festival bread – fried cornmeal dough traditionally served with jerk chicken in Jamaica

Bring on the island vibes to your weeknight dinner with this easy oven-baked jerk chicken recipe. The homemade Jamaican jerk marinade packs a flavorful punch, with just the right amount of spicy kick. In less than an hour, you’ll be transported to the Caribbean with tender, juicy chicken boasting an irresistible smoky jerk taste. Ya mon!