By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
105 cal · 140 min
Baked Jerk Chicken
Recipe GLPR217c2e4e95054a
Succulent chicken thighs and drumsticks marinated in a vibrant blend of habanero peppers, allspice, ginger, garlic, and fresh thyme, then baked and finished under the broiler for crispy skin. This Caribbean-inspired dish is bold, aromatic, and utterly satisfying.
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Ingredients
3 pounds chicken thighs and drumsticks, skin-on and bone-in
⅓ cup vegetable oil
2 tablespoons molasses
1 lime, juiced
2 habanero peppers, stemmed and seeded
½ knob fresh ginger root
4 cloves garlic cloves
1 tablespoon fresh thyme
1½ teaspoons allspice
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
Directions
Combine the vegetable oil, molasses, lime juice, habanero peppers, ginger root, garlic cloves, fresh thyme, allspice, onion powder, salt, and black pepper in a food processor. Pulse until the mixture becomes a smooth, well-blended marinade. Set aside 1/4 cup of the marinade in a small bowl for finishing the chicken.
Place the chicken pieces in a large resealable plastic bag. Pour the remaining marinade over the chicken, ensuring all pieces are coated evenly. Seal the bag and refrigerate for at least 1 hour, though marinating overnight will yield more intense flavor.
When ready to cook, preheat your oven to 350°F.
Remove the chicken from the marinade and transfer the pieces to a cast iron skillet or oven-safe baking pan. Discard any excess marinade that clings to the chicken.
Place the pan in the preheated oven and bake for approximately 1 hour, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of a thigh without touching bone.
Remove the pan from the oven and brush the reserved marinade evenly over the surface of the cooked chicken.
Switch the oven to broil setting. Return the pan to the oven and broil for 3 to 4 minutes, watching carefully, until the skin is deeply browned and crispy. Do not leave unattended, as the broiler heats quickly and skin can burn.
Transfer the chicken to a serving platter and serve hot while the skin remains crispy.
Comments
This recipe leans on widely available staples—chicken, lime, garlic, and common spices—that you'll find at any Charlotte chain without a special trip, though fresh habanero peppers may require a second visit to Publix or Harris Teeter's produce section if your usual store is slim on hot peppers. The cost per serving is quite low, probably 80 cents to $1.20 depending on chicken sales, since molasses and allspice are pantry items and you're feeding 16 people. The 140 minutes stated time is honest if it includes a proper marinade soak; the actual hands-on work is minimal, making this a genuine set-it-and-forget-it dish for a crowd or meal prep. The one caveat is that leftovers are best reheated gently (oven or microwave) to avoid drying out the chicken, so plan for same-night consumption or intentional next-day use rather than a grab-and-go lunch.
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