Easy Jerk Baked Chicken Recipe You Will Love
Jerk baked chicken recipe offers a delicious and easy way to enjoy Caribbean flavors. This recipe features chicken infused with a spicy, aromatic jerk seasoning.
Equipment
- Preparing this recipe requires a few essential kitchen tools:
- Large mixing bowl: For preparing the jerk marinade.
- Resealable plastic bag or container: For marinating the chicken.
- Baking sheet: For baking the chicken in the oven.
- Parchment paper or foil: To line the baking sheet for easy cleanup.
- Meat thermometer: To ensure the chicken is cooked to a safe internal temperature.
- Sharp knife: For chopping vegetables and handling the Scotch bonnet peppers.
Ingredients
- 2-3 lbs Bone-in, skin-on chicken pieces (legs, thighs, or a mix)
- 1/4 cup Olive oil
- 1 large Yellow onion, chopped
- 4-6 Scallions, chopped
- 4 cloves Garlic, minced
- 1-2 Scotch bonnet peppers, seeded and minced (or habanero for less heat)
- 1 tablespoon Ground allspice
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 cup Soy sauce
- 1/4 cup Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Lime juice
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black pepper, or to taste
Instructions
- Step 1: Prepare the Jerk Marinade: In a large bowl, combine olive oil, onion, scallions, garlic, Scotch bonnet peppers (or habanero), allspice, thyme, ginger, cinnamon, nutmeg, soy sauce, apple cider vinegar, brown sugar, lime juice, salt, and pepper. Mix well to combine all ingredients.
- Step 2: Marinate the Chicken: Place the chicken pieces in a large resealable bag or container. Pour the jerk marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken.
- Step 3: Preheat the Oven: Preheat the oven to 375F (190C).
- Step 4: Arrange the Chicken: Remove the chicken from the marinade and arrange it in a single layer on a baking sheet lined with parchment paper or foil. Discard the remaining marinade.
- Step 5: Bake the Chicken: Bake the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165F (74C) and the juices run clear when pierced with a fork.
- Step 6: Rest Before Serving: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Optional Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Notes
Variations
The jerk baked chicken recipe lends itself well to creative adaptations:
- Ingredient Swaps: For a milder flavor, replace Scotch bonnet peppers with jalapeos or omit them entirely. Coconut aminos can substitute soy sauce for a gluten-free option.
- Regional Twists: Incorporating a splash of orange juice or pineapple juice into the marinade adds a citrusy sweetness reminiscent of certain Caribbean variations. Adding pimento seeds can deepen the allspice flavor.
- Dietary Adjustments: For a lower-fat version, remove the chicken skin before marinating. To make it keto-friendly, replace brown sugar with a keto-approved sweetener.
Serving Suggestions
Jerk baked chicken makes a versatile centerpiece for various meals:
- It is well-suited for casual weeknight dinners paired with rice and peas and steamed vegetables.
- It elevates backyard barbecues alongside grilled corn and tropical fruit salad.
- It can be served sliced in tacos or wraps with fresh toppings for a quick and flavorful lunch.
Storage Tips
Proper storage maintains the dish’s quality:
- Leftover jerk baked chicken should be stored in an airtight container in the refrigerator.
- It can be safely stored for up to 3-4 days.
- Reheating is best done in an oven or microwave until the chicken is heated through.
- For longer storage, the cooked chicken can be frozen for up to 2 months. Ensure it is properly thawed before reheating.
Frequently Asked Questions
- Question 1: How can the spice level be adjusted for children?
Answer: Omit the Scotch bonnet peppers entirely or use a very small amount of a milder pepper, such as a jalapeo, with the seeds and membranes removed. - Question 2: Can the chicken be marinated for longer than overnight?
Answer: While overnight marinating is ideal, marinating for longer than 24 hours may result in the chicken becoming too salty or the texture becoming slightly mushy. - Question 3: Is it possible to grill the chicken instead of baking it?
Answer: Yes, the chicken can be grilled over medium heat, turning frequently to ensure even cooking and prevent burning. - Question 4: What is the best way to tell if the chicken is fully cooked?
Answer: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165F (74C) in the thickest part.