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Jamaican Jerk Chicken Recipe

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4 from 55 reviews

This Jamaican Jerk Chicken recipe features tender, flavorful bone-in chicken thighs marinated in a spicy blend of lime juice, garlic, habanero peppers, ginger, and warming spices like allspice and cinnamon. The chicken is baked to juicy perfection and finished under the broiler for a crispy, golden skin. Perfect for a hearty dinner with a vibrant Caribbean twist.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Jamaican, American
  • Diet: Gluten Free

Ingredients

Chicken

  • 4 lbs bone-in skin-on chicken thighs

Jerk Marinade

  • 1/2 cup liquid aminos or low-sodium soy sauce
  • 1/3 cup fresh lime juice
  • 4 large cloves garlic
  • 2 habanero peppers (omit for mild chicken)
  • 1 ½ inch piece fresh ginger, peeled
  • 4 stalks green onion
  • 2 Tbsp pure maple syrup (optional)
  • 1 tsp allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  1. Prepare the Marinade: Transfer all ingredients for the jerk marinade into a small blender and blend until smooth. Alternatively, finely mince the garlic, ginger, and green onions and whisk everything together in a small bowl.
  2. Marinate the Chicken: Place the raw chicken thighs into a large ziplock bag, pour the marinade over them, seal the bag, and massage to coat. Refrigerate for at least 1 hour, ideally several hours or up to 24 hours, to allow flavors to penetrate.
  3. Preheat the Oven: When ready to cook, preheat your oven to 375°F (190°C).
  4. Arrange the Chicken: Place the marinated chicken thighs skin-side up in a large casserole dish along with any remaining marinade.
  5. Bake the Chicken: Bake on the center rack of the preheated oven for 40 minutes. After 40 minutes, remove the chicken and baste it with the juices from the dish using a spoon.
  6. Broil for Crispiness: Set the oven to the high broil setting and place the casserole on the second highest rack. Broil the chicken for 5 minutes or until the skin is golden brown and crispy.
  7. Check Internal Temperature: Insert a digital meat thermometer into the thickest part of a thigh. The chicken is best when the internal temperature reaches 185 to 205°F (85 to 96°C). Allow the temperature to stabilize for accuracy.

Notes

  • You can substitute Chinese 5-Spice powder for allspice if you don’t have it on hand.
  • For a milder version, omit the habanero peppers.
  • Marinating the chicken overnight yields more flavorful results.
  • Using liquid aminos or low-sodium soy sauce keeps sodium levels controlled without sacrificing umami.

Find it online: https://cookingwithsarah.com/jamaican-jerk-chicken-recipe/