Jerk Chicken Recipe Oven
Bring bold Caribbean flavor to your kitchen with this easy Oven-Baked Jerk Chicken. Marinated in a spicy blend of herbs and spices, then roasted and broiled to perfection, this dish delivers all the smoky-sweet heat of traditional jerk without the need for a grill. Perfect for weeknight dinners or weekend feasts!
Equipment
- 1 × Blender or Food Processor
- 1 × Baking Dish or Sheet Pan
- 1 × Meat Thermometer
- 1 × Tongs
- 1 × Oven
Ingredients
- Chicken
- 2 lbs chicken thighs or drumsticks bone-in, skin-on
- Jerk Marinade
- 3 green onions scallions, chopped
- 1 small onion chopped
- 2 cloves garlic
- 2 Scotch bonnet or habanero peppers seeds removed for less heat
- 1 tbsp fresh thyme or 1 tsp dried
- 1 tbsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp white vinegar
Instructions
- Make the Marinade: Add all marinade ingredients to a blender or food processor. Blend until smooth.
- Marinate the Chicken: Place chicken in a large bowl or zip-top bag. Pour marinade over chicken and massage to coat well. Cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Bake the Chicken: Arrange marinated chicken on the prepared sheet. Bake for 40–45 minutes or until internal temp reaches 165°F (74°C).
- Broil for Char: For that signature charred finish, broil the chicken for an additional 3–5 minutes, watching carefully.
- Rest and Serve: Let chicken rest for 5 minutes. Serve hot with rice and peas, grilled plantains, or mango salsa.
Notes
- For less heat, use just 1 chili or replace with jalapeño.
- This marinade also works great on shrimp or pork.
- Leftovers keep well refrigerated for up to 3 days;perfect for meal prep or wraps.
