Jerk Chicken Recipes

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Jerk Chicken Recipes

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Jerk Chicken Recipes

Ultimate Jerk Chicken Recipe: A Taste of the Caribbean at Home

Jerk chicken is a quintessential Caribbean dish, bursting with a medley of spices and flavors that transport you straight to the islands. Whether you’re a culinary enthusiast or just looking for a delicious new recipe to try, this jerk chicken recipe will become a staple in your kitchen. This guide will walk you through making authentic jerk chicken using an oven, ensuring you get that traditional taste with modern convenience.


For the Marinade:

  • 6-8 chicken thighs (bone-in, skin-on)
  • 4 green onions, chopped
  • 1 large onion, chopped
  • 4 garlic cloves
  • 1-2 Scotch bonnet peppers (adjust for heat preference)
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • Salt and pepper to taste

For the Basting Sauce:

  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce (optional)


Preparing the Marinade

  1. Blend the Ingredients: In a blender or food processor, combine green onions, onion, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, ginger, soy sauce, olive oil, brown sugar, lime juice, salt, and pepper. Blend until you have a smooth paste.
  2. Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cooking the Chicken

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Basting Sauce: In a small saucepan, combine ketchup, soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce. Simmer over low heat until the sauce thickens slightly, about 10 minutes. Set aside.
  3. Bake the Chicken: Place the marinated chicken thighs on a baking sheet lined with aluminum foil or parchment paper. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  4. Baste and Broil: During the last 10 minutes of baking, baste the chicken with the prepared sauce. For a charred effect similar to grilling, switch the oven to broil and cook for an additional 2-3 minutes, watching closely to avoid burning.

Serving Suggestions

Jerk chicken is traditionally served with a variety of sides that complement its bold flavors. Consider these options for a complete Caribbean meal:

  • Rice and Peas: This classic side dish balances the spiciness of the jerk chicken.
  • Fried Plantains: Sweet and savory, fried plantains add a delightful contrast.
  • Coleslaw: A tangy, creamy coleslaw provides a refreshing crunch.
  • Grilled Vegetables: Seasonal vegetables grilled to perfection make a healthy and tasty addition.

Tips for Perfect Jerk Chicken

  • Adjust the Heat: If you prefer a milder flavor, reduce the number of Scotch bonnet peppers or substitute with jalapeños.
  • Marinating Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marinating is ideal.
  • Grilling Option: For a more authentic taste, grill the chicken over medium heat, turning frequently and basting with sauce.


Making jerk chicken at home is a rewarding experience that brings the vibrant flavors of the Caribbean to your kitchen. This oven-baked version ensures you can enjoy this dish year-round, regardless of the weather. With its perfect blend of spices and tender, juicy chicken, this recipe is sure to become a favorite.