We were lucky enough to take a trip to Jamaica, and while we were there, the resort had a jerk chicken stand that honestly ruined all other jerk chicken for me. Ever since then, I have been testing and tweaking different spice ratios and jerk seasoning combinations, trying to recreate that flavor at home, and I finally got it right with this baked jerk chicken. Now, I know jerk chicken is traditionally made on the grill, but after a minor incident involving my husband’s fancy grill and almost taking my hair with it, I stick to the oven. It still gives you that bold, flavorful result without the stress. And if you do want to grill it, you absolutely can, I just personally save that for when backup is available.
If you are loving these bold, flavor-packed meals, there are a few more recipes you will want to try next. Jerk Chicken Pasta keeps that same spicy, Caribbean-inspired flavor going in a creamy, comforting way. While Creamy Greek Yogurt Coleslaw and Red Cabbage Slaw both add that fresh, crunchy balance that pairs perfectly with bold mains. And if you want something to cool things down, Cherry Limeade is always a refreshing way to round out the meal.
Equipment
The equipment section may contain affiliate links to products we know and love.
Ingredients
- Jerk seasoning paste
- Olive oil
- Onion powder
- Garlic powder
- Chicken bouillon powder
- Salt
- Pepper
- Browning seasoning sauce
- Cayenne pepper
Directions
In a large Ziploc bag, combine the chicken, jerk seasoning paste, olive oil, onion powder, garlic powder, chicken bouillon powder, salt, pepper, browning seasoning sauce, and cayenne pepper. Seal the bag and refrigerate for at least 6 hours to marinate.
Preheat oven to 350°F.
Place the chicken into a 9 x 13-inch casserole pan, skin side down. Cover with aluminum foil and bake for 30 minutes.
Flip the chicken over and bake uncovered for an additional 30-40 minutes until the chicken reaches an internal temperature of 165°F. Then, place it under the broiler for 2 to 5 minutes until the skin becomes crispy.
Serve with rice and beans and enjoy.
How do I serve my Baked Jerk Chicken?
- Serve over your rice, whether it's green rice, garlic rice, or cilantro lime rice. Add a side of beans and piece of naan bread for a complete meal.
FAQs (Because Life’s Too Busy for Guesswork)
You can, but it is easier for it to dry out in the baking process, and you will need to adjust the baking time if you do.
Use a meat thermometer; a digital one gives a quick and accurate reading. Insert it into the thickest part of the meat and ensure that the internal temperature has reached 165°F.
Yes, it is a spicy dish. You can add molasses to it to add a hint of sweetness, but it will still have a kick. However, if you would like it to be even hotter, you can add a scotch bonnet or ghost pepper to the marinade. Walkerwood also makes an amazing hot and spicy version of the jerk paste.
Yes, if you would like to marinade it overnight, you can, or mix it up that morning, and cook it much later in the evening; it works as well. As long as you marinate it for at least 6 hours but not more than 24 hours, it will be good.
What are substitutions that I can make?
- Chicken thigh and drumsticks – Turkey thighs and drumsticks are another option.
- Olive oil – Avocado oil or coconut oil are also choices.
- Garlic powder – If you would like to use fresh minced garlic, you can use two tablespoons.
- Chicken bouillon powder – If the powder is unavailable, you can crush two bouillon cubes.
How should I store my leftovers?
- Baked Jerk Chicken should be stored in an airtight container in the refrigerator for 3-4 days.
- To Reheat: Place in an oven-safe dish and heat at 350°F for 15-20 minutes or until thoroughly heated.
- To Freeze: Place completely cooled leftovers in a freezer-safe airtight container or Ziploc and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
Baked Jerk Chicken
Equipment
- Large Ziploc bag
- 9x 13-inch casserole pan
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 3 pounds skin-on, bone-in chicken thighs and drumsticks
- 1/4 cup jerk seasoning paste
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons browning seasoning sauce
- 1/2 teaspoon cayenne pepper
Instructions
- In a large Ziploc bag, combine the chicken, jerk seasoning paste, olive oil, onion powder, garlic powder, chicken bouillon powder, salt, pepper, browning seasoning sauce, and cayenne pepper. Seal the bag and refrigerate for at least 6 hours to marinate.
- Preheat oven to 350°F.
- Place the chicken into a 9 x 13-inch casserole pan, skin side down. Cover with aluminum foil and bake for 30 minutes.
- Flip the chicken over and bake uncovered for an additional 30-40 minutes until the chicken reaches an internal temperature of 165°F. Then, place it under the broiler for 2 to 5 minutes until the skin becomes crispy.
- Serve with rice and beans and enjoy.
