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no-fuss jerk chicken

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a classic spicy Jamaican dish with a oven-baked option. Many jerk chicken recipes are grilled, but we in the Pacific Northwest don't have as much an opportunity to grill outdoors because of our cooler weather trends. But this Jerk Chicken recipe can conveniently be oven-baked in the oven. So you can have a taste of the islands at home year-round. Coconut Rice is as a great side dish to serve with Jerk Chicken.

yield 6 serving(s)
prep time 6 Hr
cook time 1 Hr
method Bake

Ingredients For no-fuss jerk chicken

  • 2 Tbsp
    allspice berries
  • 1 Tbsp
    black peppercorns
  • 1 Tbsp
    fresh thyme leaves
  • 4 clove
    garlic
  • 2 md
    scotch bonnet or habanero chilies, halved and stems removed
  • 2 tsp
    ground ginger
  • 6
    scallions (green onions), roughly chopped
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    grated nutmeg
  • 1/2 tsp
    ground cinnamon
  • 2 Tbsp
    low-sodium soy sauce
  • juice of 2 limes
  • 6 lg
    chicken legs - leg and thigh attached

How To Make no-fuss jerk chicken

  • 1
    Slightly crush the allspice berries and peppercorns (so they more easily blend into the marinade).
  • 2
    Place crushed allspice, crushed peppercorns, thyme leaves, garlic, chilies, scallions, ginger, salt, nutmeg, cinnamon, soy sauce and lime juice in a food processor, and grind to a paste.
  • 3
    Put chicken in a baking dish, add the seasoning paste and coat chicken well, using a spoon. Cover and marinate in refrigerator at least 6 hours, preferably overnight.
  • 4
    Heat oven to 350°F, and bring chicken to room temperature. Turn chicken once more in marinade to coat well.
  • 5
    Place dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so, to char chicken skin slightly. Remove and serve with coconut rice, if desired.
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