Serves 10
149 cal · 370 min
Jamaican Jerk Chicken
Recipe GLPRc00439eafbfbb2
Succulent baked chicken infused with aromatic Jamaican jerk spices. A bold blend of allspice, thyme, garlic, and hot peppers creates a savory marinade that tenderizes drumsticks and breasts to fall-off-the-bone perfection. This gluten-free, dairy-free main dish delivers authentic Caribbean flavor with a smoky, slightly spicy kick.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
1 tablespoon finely chopped fresh hot pepper
1 teaspoon crushed dried hot pepper
2 teaspoons crushed oregano
2 teaspoons fresh thyme
1/2 teaspoon salt
6 garlic cloves, finely chopped
1 cup onions, puréed or finely chopped
1/4 cup vinegar
3 tablespoons brown sugar
8 pieces skinless chicken (4 drumsticks and 4 breasts)
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the meal.
In a large bowl, combine the ground cinnamon, ground allspice, ground black pepper, fresh hot pepper, crushed dried hot pepper, crushed oregano, fresh thyme, salt, finely chopped garlic, puréed onion, vinegar, and brown sugar. Mix all ingredients well to form a thick marinade paste.
Place the skinless chicken pieces on a clean cutting board. Using your hands or a brush, coat each piece generously with the jerk marinade, working the seasonings into all surfaces. Transfer the coated chicken to a large container or resealable bag and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate.
Preheat your oven to 350°F. Arrange the marinated chicken pieces in a single, even layer on a non-stick baking pan or a lightly greased baking sheet, spacing them so they do not touch.
Cover the baking pan tightly with aluminum foil to trap moisture, and place in the preheated oven for 40 minutes.
Carefully remove the aluminum foil and continue baking for an additional 30 to 40 minutes, until the chicken is fully cooked (poultry should reach an internal temperature of 165°F when measured with a meat thermometer at the thickest part away from bone) and the meat pulls away easily from the bone when tested with a fork. Transfer to a serving platter and serve warm.
