Amazing Baked Jerk Chicken. Marinated overnight then baked until tender, juicy and crispy on the outside.
It’s a lot easier to make Jerk Chicken at home than you think. The trick to making Jerk Chicken at home is to marinade it overnight then broil it in the oven for a crispy caramelized skin.
The flavor comes from the marinade which is the perfect combination of sweet and spicy. Sweet from the molasses and spicy from the habanero. 
This recipe is a great make ahead meal. The night before throw all of the marinade ingredients in a food processor pulse them up and through it in a ziplock bag along with the chicken. When it’s time for dinner take the chicken out of the marinade and bake!
The chicken gets it’s spice from the habanero pepper. I added in two and deseed them. You can always add in one or omit if you don’t like the heat. If the sauce is too spicy for you add a little extra lime juice to balance out the heat.
I love to serve the chicken with beans and rice and a wedge of lime!
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Oven-Baked Jamaican Jerk Chicken
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
Bring the flavors of the Caribbean to your kitchen with these tender, spicy baked jerk chicken pieces. A fiery marinade with habanero and allspice creates an unforgettable, crispy-skinned result.
Ingredients
- 3 pounds (1.4kg) chicken thighs and drumsticks (skin on and bone in)
- Marinade
- 1/4 cup (59ml) plus 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) molasses
- Juice of 1 lime
- 2 habanero peppers (stemmed and seeded)
- 1/2 tablespoon (7.4ml) ginger (half a knob)
- 4 cloves garlic
- 1 tablespoon (15ml) fresh thyme
- 1 1/2 teaspoons (7.4ml) allspice
- 1 teaspoon (4.9ml) onion powder
- 1 teaspoon (4.9ml) salt
- 1/4 teaspoon (1.2ml) pepper
Instructions
- Add all of the marinade ingredients to a food processor and pulse until combined. Reserve 1/4 cup (59ml) of the marinade.
- Pour the rest of the marinade into a large resealable bag along with the chicken. Marinate for at least an hour or preferably overnight.
- When you are ready to cook, preheat oven to 350°F (177°C).
- Take the chicken out of the marinade and place the chicken in a cast iron skillet or oven-safe pan.
- Cook for 1 hour or until chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Take out of the oven and brush on the reserved marinade.
- Turn oven to broil and cook for 3-4 minutes or until the skin is browned and crispy. (Make sure to keep a close eye on it so it does not burn)
- Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Caribbean
Frequently Asked Questions
How can I adjust the heat level of the marinade?
You can reduce the heat by using only one habanero pepper or by removing the seeds from both peppers before blending them into the marinade.
What should I do if the marinade is too spicy for my taste?
If the marinade is too spicy, you can add extra lime juice to help balance the heat.
Can I use a different type of sugar instead of molasses?
While molasses gives a distinct flavor, you can substitute it with brown sugar, but keep in mind it may alter the sweet and rich profile of the marinade.
