Description
This authentic Jamaican jerk chicken recipe features a vibrant and spicy marinade made with allspice, Scotch bonnet peppers, thyme, and a medley of fresh aromatics. The chicken is marinated to infuse bold flavors and then oven-roasted to achieve tender, juicy meat with a slightly crisped skin. Perfectly paired with traditional sides like rice and peas, this dish brings the taste of Jamaica to your dinner table.
Ingredients
Scale
Chicken
- 2 chicken thighs
- 2 chicken legs
Jerk Marinade
- 2–3 tsp crushed/powdered allspice (pimento)
- 1 tsp fine salt
- 4 spring onions, trimmed
- 1 medium white onion
- 1–2 Scotch bonnet peppers
- 6–8 garlic cloves
- 2–3 tbsp picked thyme leaves
- 240ml lime juice or orange or pineapple juice
- 60ml white or malt vinegar
- ½ tsp mixed spice
- 1–2 tbsp dark sugar
Instructions
- Prepare the marinade: Combine all the jerk marinade ingredients—crushed allspice, salt, spring onions, white onion, Scotch bonnet peppers, garlic cloves, thyme, citrus juice, vinegar, mixed spice, and dark sugar—in a blender. Blend until you get a thick paste similar in consistency to sweet chili sauce. Taste and adjust the seasoning as needed. Store in an airtight container in the fridge for up to three weeks if not using immediately.
- Marinate the chicken: Using a sharp knife, carefully slit the skin of each chicken piece to allow the marinade to penetrate. Place the chicken in a container and pour over the jerk marinade, ensuring all pieces are fully covered. You might not need all the marinade. Cover and refrigerate for at least 4 hours, ideally 24 hours, to allow the flavors to deeply infuse the meat.
- Preheat the oven: Set your oven to 220°C (200°C fan)/gas mark 7 to prepare it for roasting the chicken.
- Roast with foil: Arrange the marinated chicken in an ovenproof dish and cover it with foil. Roast in the preheated oven for 30 to 45 minutes. The foil helps cook the chicken evenly and keep it moist.
- Baste and crisp the skin: Remove the foil carefully and baste the chicken with the cooking juices collected in the dish. Return the chicken to the oven for an additional 10 minutes uncovered to crisp up the skin.
- Check doneness: Pierce the deepest part of the chicken with a knife or skewer. If the juices run clear, the chicken is fully cooked. If the juices are still reddish, return the chicken to the oven for another 10 minutes and check again.
- Serve: Once cooked through, serve the delicious jerk chicken hot with traditional sides such as rice and peas or your favorite accompaniments.
Notes
- For a milder version, reduce the amount of Scotch bonnet peppers or substitute with milder chili peppers.
- The marinade can be doubled and frozen for future use.
- Slitting the chicken skin helps the marinade penetrate better and makes the flavors more intense.
- Use fresh lime, orange, or pineapple juice for brightness; each gives a slightly different flavor profile.
- Keep the chicken covered while marinating to avoid cross-contamination and maintain freshness.
- Adjust cooking time based on the size of the chicken pieces.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Jamaican
Keywords: Jamaican jerk chicken, jerk marinade, spicy chicken recipe, oven-roasted chicken, Caribbean cuisine
