Description
Ever wanted to bring the vibrant, fiery flavors of Jamaica to your dinner table? Perfect Baked Jerk Chicken is the answer! This recipe delivers juicy, tender chicken coated in a fragrant, spicy jerk seasoning that’s baked to perfection with a crispy skin.
Ingredients
Scale
This recipe serves 6 and uses pantry staples to create a vibrant, spicy dish. Here’s what you’ll need for the original (1x) recipe:
- For the Jerk Seasoning:
- 1 teaspoon salt, or to taste
- 1 teaspoon ground allspice
- 1 teaspoon packed brown sugar
- 1 teaspoon onion powder
- ½ teaspoon dried minced garlic
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon dried thyme leaves
- For the Chicken:
- 1 (2 to 3-pound) whole chicken, cut into pieces
- ¼ cup vegetable oil
Why These Ingredients Matter
- Salt: Enhances all flavors and tenderizes the chicken.
- Allspice: The heart of jerk seasoning, adding warm, peppery depth.
- Brown Sugar: Balances the heat with a touch of sweetness.
- Onion Powder, Dried Garlic: Provide savory, aromatic notes.
- Nutmeg, Cinnamon: Add warm, sweet undertones typical of Jamaican cuisine.
- Black Pepper, Cayenne: Bring heat and spice to the mix.
- Ginger, Thyme: Contribute earthy, herbaceous flavors.
- Chicken: Whole chicken pieces (breasts, thighs, drumsticks, wings) offer a mix of textures and stay juicy.
- Vegetable Oil: Helps the marinade coat the chicken and promotes crispy skin.
Substitutions and Variations
- Chicken: Use only thighs, drumsticks, or boneless pieces (reduce cooking time for boneless to 35-45 minutes).
- Allspice: If unavailable, mix equal parts cloves, nutmeg, and cinnamon.
- Cayenne: Adjust to ⅛ teaspoon for milder flavor or increase to ½ teaspoon for extra heat.
- Brown Sugar: Swap with honey or maple syrup for a different sweetness.
- Vegetable Oil: Use olive oil or avocado oil.
- Gluten-Free: Naturally gluten-free, but double-check spices for additives.
- Wet Marinade: Blend the spices with ¼ cup lime juice and 2 tablespoons soy sauce for a wet jerk marinade.
- Veggie Add-On: Roast potatoes or bell peppers in the same pan for a one-dish meal.
Instructions
Step 1: Prep the Ingredients
- Cut 1 (2 to 3-pound) whole chicken into pieces (breasts, thighs, drumsticks, wings), or buy pre-cut pieces.
- Pat chicken dry with paper towels.
- In a large bowl, mix 1 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon brown sugar, 1 teaspoon onion powder, ½ teaspoon dried minced garlic, ½ teaspoon ground nutmeg, ½ teaspoon black pepper, ½ teaspoon ground ginger, ¼ teaspoon cayenne pepper, ¼ teaspoon ground cinnamon, and ¼ teaspoon dried thyme leaves.
Tip: Drying the chicken helps the marinade stick and crisps the skin during baking.
Step 2: Marinate the Chicken
- Coat Chicken: Add chicken pieces to the spice mix and toss to coat evenly.
- Add Oil: Pour in ¼ cup vegetable oil and toss again to ensure the spices adhere.
- Marinate: Cover the bowl and refrigerate for 2 to 4 hours to let the flavors meld.
Tip: For deeper flavor, marinate overnight (up to 12 hours).
Step 3: Preheat and Prep for Baking
- Preheat the oven to 350°F (175°C).
- Pour ¼ cup vegetable oil into a 9×13-inch baking dish to lightly coat the bottom.
Tip: The oil in the dish helps crisp the chicken and prevents sticking.
Step 4: Bake the Chicken
- Arrange Chicken: Place chicken pieces skin-side up in the baking dish in a single layer.
- Bake: Bake for 1 hour 20 minutes, until juices run clear and an instant-read thermometer inserted near the bone reads 165°F (74°C).
Tip: Check at 1 hour; larger pieces may need a bit more time.
Step 5: Broil for Crispiness
- Turn the oven to broil and cook for 2-5 minutes, until the skin is crispy and golden. Watch closely to avoid burning.
Tip: Position the oven rack 6 inches from the broiler for even crisping.
Step 6: Serve
- Let the chicken rest for 5 minutes before serving to lock in juices.