Spicy Oven Jerk Chicken
This oven-baked jerk chicken captures the bold flavors of Jamaica with a spicy marinade and juicy chicken cooked to perfection.
Equipment
- 1 baking sheet lined with foil
- 1 blender
- 1 large bowl
Ingredients
Marinade
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 Scotch bonnet peppers seeded and minced
Chicken
- 8 chicken thighs bone-in and skin-on
- 1 bunch green onions chopped
- 1 lime juiced
Instructions
Preparation
- In a blender, combine soy sauce, brown sugar, olive oil, garlic, allspice, cinnamon, nutmeg, ginger, and Scotch bonnet peppers. Blend until smooth.
- Place chicken thighs in a large bowl and pour marinade over them. Add green onions and lime juice. Toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
Cooking
- Preheat your oven to 375°F. Line a baking sheet with foil.
- Arrange the marinated chicken thighs on the prepared baking sheet. Bake for 40 to 50 minutes, turning halfway through, until fully cooked and the skin is crispy.
Serving
- Let the chicken rest for a few minutes before serving. Garnish with additional chopped green onions and lime wedges if desired.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Marinate the chicken for at least 4 hours to ensure maximum flavor penetration. For a milder heat, reduce the amount of Scotch bonnet peppers or remove the seeds.
Ingredient Substitutions: If Scotch bonnet peppers are unavailable, use habanero peppers for a similar level of heat.
How to Serve: Serve with rice and peas or a fresh salad for a balanced meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Make-Ahead Tips: Prepare the marinade a day ahead and let the chicken marinate overnight for best results.
Ingredient Substitutions: If Scotch bonnet peppers are unavailable, use habanero peppers for a similar level of heat.
How to Serve: Serve with rice and peas or a fresh salad for a balanced meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Make-Ahead Tips: Prepare the marinade a day ahead and let the chicken marinate overnight for best results.