This Jamaican Jerk Chicken recipe is marinated in the authentic flavors of cinnamon, allspice and fiery peppers then oven baked until tender.
You don’t have to go to the Caribbean to enjoy jerk chicken!
This traditional recipe can be made at home using a jerk chicken marinade.
The secret is in the sauce!
Is Jamaican jerk sauce spicy?
A few notes for Jamaican Jerk Chicken
- Pick your chicken. Bone-in chicken breasts are ideal for this recipe, but all legs, thighs and leg quarters work great too. Leave the skin on while marinating and roasting for full flavor.
- Marinate the chicken for at least two hours for the best flavor. If you have extra time, you can refrigerate this up to a day in advance.
- If you’d prefer a spicier flavor, add a scotch bonnet pepper, or habanero to the marinade.
- Fresh is best. Minced garlic or ginger will work in a pinch but if you can pick up fresh produce as well as fresh herbs, the taste will shine through.
What to serve with this Chicken
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Jamican Jerk Chicken
- 4 bone-in chicken breasts
- 1 15- ounce can unsweetened coconut milk
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet or smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 4 garlic cloves, peeled
- 1 inch fresh ginger, peeled and chopped
- Combine all the ingredients except for the chicken into a food processor or blender and blend until smooth.
- Place the chicken in a 9 x 13“ baking pan and pour the marinade on top. Allow the chicken to chill for at least two hours.
- Preheat the oven to 425°F. Roast the chicken for one hour, occasionally spooning the sauce over the chicken until cooked through and tender.
- Substitute 8 chicken legs or thighs in place of bone-in breasts.
- Add 1 tablespoon of chopped scotch bonnet pepper for a spicier marinade.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!