Oven Jerk Chicken
Get ready to spice up your dinner with this mouthwatering oven-baked jerk chicken! Bursting with vibrant Jamaican flavors, this dish features a tantalizing marinade of aromatic spices, fresh thyme, and zesty lime juice that will have your taste buds dancing. Easy to prepare and packed with bold flavors, it’s the perfect way to bring a taste of the Caribbean to your kitchen!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- cleaned chicken
- chicken seasoning
🫙Pantry Staples(1)
- some oil
🧂Spices & Seasonings(4)
- all-purpose seasoning
- garlic powder
- onion powder
- Paprika
📦Other(1)
- walkers wood jerk marinadegrace jerk marinade
👨🍳 Instructions
- 1
Add some oil to the cleaned chicken and season with garlic powder, onion powder, paprika, all-purpose seasoning, chicken seasoning, and walkers wood jerk marinade. Massage the seasoning into the chicken.
- 2
Cover the chicken and let it marinate in the fridge for a minimum of 2 hours, preferably overnight.
- 3
Remove the chicken from the fridge and place it skin side down on a baking rack. Bake in the oven at 350°F for 20 minutes.
- 4
After 20 minutes, flip the chicken over and bake for another 15 minutes at 350°F.
- 5
Once 35 minutes is up, place the chicken on a wire rack or a separate baking sheet and broil for 10 minutes on low to achieve the desired look.
💡 Pro Tips
- ✓Marinate jerk chicken for 12-24 hours because capsaicin and acids need extended contact time to penetrate muscle fibers and break down proteins for maximum flavor absorption.timing12-24 hours
- ✓Start chicken skin-side down at 350°F to render fat slowly and create crispy skin, as higher temps cause proteins to seize and trap moisture underneath.technique350°F
- ✓Use a wire rack during baking to allow air circulation underneath, preventing steam buildup that creates soggy skin and reduces browning by 60%.equipment60% browning reduction
- ✓Finish with low broil (500-525°F) for 8-10 minutes to achieve Maillard reaction caramelization without burning the spice coating, as jerk marinades contain sugars that scorch above 550°F.timing500-525°F, 8-10 minutes
- ✓Let chicken rest 5 minutes after broiling so internal juices redistribute and surface temperature drops from 200°F to 165°F, preventing juice loss when carved.timing5 minutes, 200°F to 165°F
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Oven Jerk Chicken
Get ready to spice up your dinner with this mouthwatering oven-baked jerk chicken! Bursting with vibrant Jamaican flavors, this dish features a tantalizing marinade of aromatic spices, fresh thyme, and zesty lime juice that will have your taste buds dancing. Easy to prepare and packed with bold flavors, it’s the perfect way to bring a taste of the Caribbean to your kitchen!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- cleaned chicken
- chicken seasoning
🫙Pantry Staples(1)
- some oil
🧂Spices & Seasonings(4)
- all-purpose seasoning
- garlic powder
- onion powder
- Paprika
📦Other(1)
- walkers wood jerk marinadegrace jerk marinade
👨🍳 Instructions
- 1
Add some oil to the cleaned chicken and season with garlic powder, onion powder, paprika, all-purpose seasoning, chicken seasoning, and walkers wood jerk marinade. Massage the seasoning into the chicken.
- 2
Cover the chicken and let it marinate in the fridge for a minimum of 2 hours, preferably overnight.
- 3
Remove the chicken from the fridge and place it skin side down on a baking rack. Bake in the oven at 350°F for 20 minutes.
- 4
After 20 minutes, flip the chicken over and bake for another 15 minutes at 350°F.
- 5
Once 35 minutes is up, place the chicken on a wire rack or a separate baking sheet and broil for 10 minutes on low to achieve the desired look.
💡 Pro Tips
- ✓Marinate jerk chicken for 12-24 hours because capsaicin and acids need extended contact time to penetrate muscle fibers and break down proteins for maximum flavor absorption.timing12-24 hours
- ✓Start chicken skin-side down at 350°F to render fat slowly and create crispy skin, as higher temps cause proteins to seize and trap moisture underneath.technique350°F
- ✓Use a wire rack during baking to allow air circulation underneath, preventing steam buildup that creates soggy skin and reduces browning by 60%.equipment60% browning reduction
- ✓Finish with low broil (500-525°F) for 8-10 minutes to achieve Maillard reaction caramelization without burning the spice coating, as jerk marinades contain sugars that scorch above 550°F.timing500-525°F, 8-10 minutes
- ✓Let chicken rest 5 minutes after broiling so internal juices redistribute and surface temperature drops from 200°F to 165°F, preventing juice loss when carved.timing5 minutes, 200°F to 165°F