Baked Jerk Chicken
This baked jerk chicken is packed with bold, smoky spice and baked until juicy and tender. It’s an easy way to bring classic jerk flavor to your oven for a flavorful weeknight dinner.
Servings: 6 people
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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.
Notes
• Boneless cuts can be used, but they tend to cook faster and can dry out more easily. Adjust the cooking time and consider adding a little extra oil or marinade to help retain moisture.
• Marinate the chicken for at least 6 hours for best flavor, but no more than 24 hours. Overnight or prepping in the morning for dinner both work well.
• This dish has a noticeable kick. You can balance it slightly with a touch of molasses, but it will still be spicy. For more heat, add a scotch bonnet or even a ghost pepper to the marinade.
• Check for doneness using a meat thermometer inserted into the thickest part of the chicken. The internal temperature should reach 165°F.