oven baked jerk chicken recipe

Written ByJenny Smyth Posted on
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The Best oven baked jerk chicken recipe

I’m so excited to share this oven baked jerk chicken recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends.

The dish has its roots in Jamaican cuisine, where jerk seasoning is a staple. The combination of spices, herbs, and citrus creates a flavor profile that’s both aromatic and tangy.

When I first started making this recipe, I was blown away by how easily the flavors melded together and how well they complemented the chicken. It’s become a staple in our household, perfect for casual weeknight dinners or special occasions like holidays and gatherings.

Not only is it delicious, but it’s also incredibly easy to make and requires minimal prep work. I love that it’s a great way to get some Caribbean flair on the table without having to break out the grill or spend hours in the kitchen.

My kids adore it when I serve it with some roasted veggies or a side salad, and my husband loves it when I pair it with some crispy rice or roti. The best part?

This recipe is incredibly healthy – just think of all those antioxidants from the jerk seasoning and the lean protein from the chicken! It’s a win-win all around.

Oven Baked Jerk Chicken

4.8 from 982 votes

This oven baked jerk chicken delivers the bold, spicy flavors of Jamaican jerk seasoning with a crispy skin and tender meat. Marinated overnight for maximum depth, it is a convenient and delicious alternative to grilling.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour (plus marinating time)
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Jerk Marinade

4 scallions, chopped
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper
1 to 2 Scotch bonnet peppers, seeds removed and minced (adjust to taste)

For the Chicken

4 bone-in, skin-on chicken thighs (about 2 pounds)
4 chicken drumsticks (about 1.5 pounds)
Lime wedges for serving

👨‍🍳Directions

1Combine scallions, garlic, thyme, brown sugar, soy sauce, oil, vinegar, allspice, cinnamon, nutmeg, ginger, salt, pepper, and Scotch bonnet peppers in a blender.
2Blend until smooth, about 30 seconds, scraping down the sides as needed.
3The marinade should be a thick, fragrant paste.
4Place chicken thighs and drumsticks in a large bowl or resealable plastic bag.
5Pour the jerk marinade over the chicken and toss to coat evenly.
6Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
7Preheat the oven to 375°F (190°C).
8Line a baking sheet with aluminum foil and place a wire rack on top.
9This setup allows air to circulate around the chicken, promoting even cooking and crispy skin.
10Remove chicken from the marinade, letting any excess drip off.
11Arrange the pieces on the wire rack, skin side up, leaving space between each piece.
12Reserve the leftover marinade for basting.
13Bake the chicken for 25 minutes.
14Then, brush each piece with the reserved marinade.
15Continue baking for another 15 to 20 minutes, or until the skin is deeply browned and crisp, and the internal temperature of the thickest part of the meat reaches 165°F (74°C) on an instant-read thermometer.
16Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
17This allows the juices to redistribute, ensuring moist meat.
18Serve hot with lime wedges on the side for squeezing over the chicken.

🔧Equipment

Blender or food processor
Large bowl or resealable plastic bag
Baking sheet
Wire rack
Aluminum foil
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a milder version, use only one Scotch bonnet pepper and remove all seeds. If you prefer extra heat, add the seeds of one pepper. The marinade can be made up to three days in advance and stored in the refrigerator.

Watch Video Of How Oven Baked Jerk Chicken Works

This oven baked jerk chicken recipe is always a good idea for any occasion because it brings bold, authentic flavor without needing a grill. It works perfectly for family gatherings, potlucks, or even a simple Sunday dinner.

I love that I can prep it ahead of time and just bake it when everyone is ready to eat. For leftovers, store the chicken in an airtight container in the refrigerator for up to 4 days.

To reheat, place it on a baking sheet in a 350 degree oven for about 10 minutes to crisp up the skin again. You can also shred the cold chicken and use it in tacos, salads, or sandwiches.

Serve it with rice and peas, coleslaw, or roasted vegetables for a complete meal that everyone will enjoy.

❓ Frequently Asked Questions About Oven Baked Jerk Chicken

1. Can I use boneless skinless chicken breasts for this recipe?

Yes, you can use boneless skinless chicken breasts, but keep in mind they will cook faster and may dry out if overcooked. I recommend checking the internal temperature with a meat thermometer and removing them from the oven when they reach 165 degrees Fahrenheit. For best results, use bone in, skin on chicken thighs or drumsticks because they stay juicier and the skin gets crispy.

2. How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 4 hours, but overnight is even better. The longer it sits, the more the spices penetrate the meat. If you are short on time, even 30 minutes will add some flavor, but it will not be as intense.

3. Is this recipe very spicy?

The heat level depends on how many Scotch bonnet peppers you use and whether you remove the seeds. Scotch bonnet peppers are quite hot, so if you want a milder dish, use just one pepper and remove the seeds and membranes. For a spicier version, use two peppers with seeds. You can also substitute habanero peppers if you cannot find Scotch bonnet.

4. Can I make this recipe ahead of time?

Absolutely. You can marinate the chicken up to 24 hours in advance and keep it covered in the refrigerator. You can also bake the chicken completely, let it cool, and store it in an airtight container in the fridge for up to 4 days. Reheat it in the oven at 350 degrees Fahrenheit for about 10 to 15 minutes to restore the crispiness.

5. What should I serve with jerk chicken?

Traditional sides include rice and peas, which is rice cooked with kidney beans and coconut milk, or a simple coleslaw. You can also serve it with fried plantains, roasted vegetables, or a fresh mango salsa. The sweet and tangy flavors balance the spicy chicken well.

6. Can I freeze the marinated chicken?

Yes, you can freeze the chicken in the marinade for up to 3 months. Place the chicken and marinade in a freezer safe bag, squeeze out the air, and seal. Thaw it in the refrigerator overnight before baking. The flavor will be just as good as fresh.

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