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Baked Jerk Chicken

Baked Jerk Chicken Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 scotch bonnet peppers
  • 4 scallions, roughly chopped
  • 4 garlic cloves
  • 1 tbsp grated fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp ground allspice
  • 1 tsp dried thyme
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • Juice of 1 lime

Method
 

  1. Blend the scotch bonnets, scallions, garlic, ginger, soy sauce, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, pepper, oil, and lime juice until smooth.
  2. Coat the chicken thighs thoroughly with the marinade, cover, and refrigerate for at least 30 minutes.
  3. Preheat the oven to 400°F (200°C). Place the chicken skin-side up on a baking sheet, scrape any extra marinade over it, and roast for 35 to 40 minutes until the internal temperature hits 165°F.
  4. Baste with pan drippings, then broil for 3 to 5 minutes until the skin is bubbly and charred in spots.
  5. Transfer to a platter, spoon over pan sauce, and top with sliced scallions. Serve with lime wedges.

Notes

Marinate overnight for the deepest flavor. The broiler step makes the skin sticky and crackly, so keep a close eye to avoid burning. This recipe is naturally gluten-free if you use tamari.