Jamaican Jerk Chicken Recipe
Super easy & tasty recipe for oven baked Jamaican jerk chicken that takes you back to the Caribbean! The marinade is the perfect blend of seasoning & heat!
- Prep Time: 8 hours
- Cook Time: 45 mins
- Total Time: 8 hours 45 minutes
- Yield: 5-6 lbs 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
Ingredients
- 2 Tbsp garlic (about 4 large garlic cloves)
- 1 onion, halved
- 2 fresh jalapeno peppers, halved (keep seeds and membranes for added heat)**
- ¼ cup lime juice (about 2 large limes)
- 2 Tbsp soy sauce (we use liquid aminos)
- 3 Tbsp olive oil
- 1 ½ Tbsp salt
- 1 Tbsp honey
- 1 Tbsp dried thyme
- 2 tsp ground cloves
- 2 tsp black pepper
- ¾ tsp ground nutmeg
- ½ tsp cinnamon
- 5–6 pounds of chicken, rinsed and dried (we’ve used thighs, breasts, and drumsticks)
Instructions
- Combine everything but the chicken in a blender. Blend until the mixture is smooth.
- Combine marinade and chicken in a container and keep in the fridge overnight. If you can’t marinate overnight, marinate for as long as possible for the best flavor in the end.
- Cook chicken on the grill using your preferred method, OR preheat the oven to 400F and place chicken pieces in large, shallow baking pans. Bake for 40-45 minutes, or until juices run clear.
Notes
** If you like the extra heat, use habanero instead of jalapeno.
Adapted from Epicurious.
Find it online: https://dontwastethecrumbs.com/jamaican-jerk-chicken-recipe/
