Jerk Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
645 kcal
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Course
Main Course
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Cuisine
American
Jerk Chicken Recipe
Description
This Jerk Chicken Recipe features a complex combination of spices forming a thick paste that coats chicken pieces. Key ingredients include allspice, paprika, cayenne, and a variety of warm spices balanced with brown sugar and vinegar, which together produce the signature sweet, spicy, and aromatic profile typical of jerk seasoning.
The chicken is pierced to allow seasoning penetration, rubbed with half the paste, and refrigerated uncovered briefly before baking at 400°F on prepared trays. Baking on two racks ensures even heat circulation and proper cooking. The internal temperature is checked to confirm doneness at 165°F, followed by a rest period that helps redistribute juices for moist meat.
The remaining paste can be combined with vinegar to form an additional sauce or glaze to serve alongside. This preparation yields richly flavored chicken pieces with a spiced crust and juicy center, suitable for main courses or gatherings.
Ingredients
- 10-12 chicken pieces legs and thighs, bone-in, skin-on
- 1/2 cup vegetable oil
- 4 tablespoons light brown sugar
- 2 tablespoons thyme dried
- 2 tablespoons kosher salt coarse
- 4 teaspoons ground allspice
- 4 teaspoons paprika
- 4 teaspoon garlic powder
- 4 teaspoons onion powder
- 2 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon cloves ground
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper ground
- 2 tablespoons white vinegar
- 1 tablespoon honey
- ½ cup water
- parsley for garnish, fresh
Instructions
- In medium mixing bowl, whisk together the vegetable oil, sugar, thyme, salt, allspice, paprika, garlic powder, onion powder, cayenne, ginger, cloves, cinnamon and black pepper until a paste forms.
- Blot all chicken pieces dry and pierce several times with a fork to penetrate the skin. Place into a large mixing bowl and rub well with half of the spice paste. Set aside the other half. It works best to do this with clean hands.
- Place in the refrigerator, uncovered, for 30 minutes.
- Preheat the oven to 400°F and arrange racks so that you can fit a baking sheet on each in the lower third and middle of the oven. Line two large baking sheets with aluminum foil or parchment paper. Set aside.
- Arrange chicken pieces on prepared baking sheets, making sure there is ample room around all pieces. Bake for 40-45 minutes or until chicken registers at 165°F using an instant read thermometer. Remove and allow to rest for 10 minutes.
- Whisk the remaining half of the spice paste with vinegar, honey and water. Cover and set aside.
- Whisk the jerk sauce again, if separated. Serve chicken drizzled with additional sauce, if desired, and fresh parsley for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 48g | 74% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 2470mg | 103% |
| Potassium | 496mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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