Oven-Baked Jerk Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Oven-Baked Jerk Chicken
Description
This Oven-Baked Jerk Chicken recipe combines melted coconut oil, honey, and a blend of warm spices like allspice, cinnamon, cloves, cumin, and red pepper flakes, mixed into a paste and spread over skin-on chicken drumsticks. Baking on a foil-lined pan at 400°F allows the honey to caramelize, creating flavorful, browned skin while preserving moistness inside. Basting midway promotes even coating and flavor development.
The result is tender chicken with a slightly sticky exterior and a spicy-sweet seasoning profile. The use of common spices in a paste form simplifies traditional jerk preparation and adapts well to home ovens.
Garnishing with chopped parsley or cilantro adds a fresh note and color contrast. This chicken pairs well with rice or vegetables for a complete meal.
Notes recommend using bone-in thighs as an alternative, adjusting cooking time accordingly, and checking doneness with a thermometer. Covering with foil can prevent excessive browning, and leftovers keep refrigerated for several days. Reheating gently prevents drying out.
Ingredients
- 2 tablespoons coconut oil melted
- 2 tablespoons honey
- 1 tablespoon ground allspice
- ¼ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- ¼ teaspoon cloves ground
- ¼ teaspoon cumin ground
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper freshly ground
- 10 chicken drumstick 4 ounces each, skin on
Optional garnish:
- 2 Tablespoons parsley or cilantro, chopped, for garnish
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and grease the foil well. It's important to line the pan to prevent major cleanup as the honey caramelizes.
- In a small bowl, using a fork, combine the coconut oil, honey, allspice, cinnamon, red pepper flakes, cloves, cumin, salt, and pepper, to make a paste.
- Arrange the chicken pieces in a single layer on the prepared baking sheet. Spoon the paste on top, spreading it all over the drumsticks.
- Bake until the chicken is fragrant, browned, and cooked through, 35-40 minutes, depending on your oven. Aim for an internal temperature of 165ºF. Baste the chicken midway through baking.
- Garnish the chicken with chopped parsley, if desired, and serve.
Notes
- Use bone-in, skin-on chicken thighs as an alternative; bake 40-45 minutes checking internal temperature of 165°F.
- If spice paste hardens on cold chicken, partially bake for 5 minutes to soften before spreading paste and finishing baking.
- Cover chicken loosely with foil if it browns too quickly to avoid burning.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, and reheat gently covered at low microwave power or enjoy cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 2drumsticks | |
| Calories | 300kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Sodium | 654mg | 27% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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