Baked Jerk Chicken Recipe | Easy Jamaican Oven Style

Jerk Chicken is one of Jamaica’s most famous dishes, and this oven-baked version is every bit as tasty as the traditional grilled chicken. This is the kind of recipe you’ll want to keep, make again and again, and even your kids will ask you to make it for them twice.Let me share my recipe and why it’s delicious and everyone’s favorite. I’ll teach you what I learned from experience:

What is Baked Jerk Chicken Recipe?

There are so many people who must be confused about why it’s called jerk chicken. There is a specific reason behind its name. Jerk chicken is one of Jamaica’s most famous recipes. People believed that it was created by Africans who were slaves before and then moved to Jamaica. It means that it’s the old tradition that people still use to enjoy this flavorful full recipe. It has mixed flavours of Africans and Jamaican people. This recipe is not just a food; it’s a symbol of strength, freedom, and remembrance of different cultures.

The word jerk means both special seasoning and the way chicken is cooked. The seasoning could be wet or dry; it depends on your preference. It has special seasoning like Scotch bonnet peppers, thyme, and other spices. The interesting part is that the chicken is cooked over a charcoal grill or pimento wood.

It was a tradition to cook it like this part since the world is progressive, so people use an oven instead of wood. I also love to make this yummy recipe in the middle of winter in the oven. Our old family members still believe that we can’t achieve the real Jack chicken taste in the oven, but trust me, you can have amazing taste still.

Ingredients of Bake Chicken Recipe

Wet Jerk Marinade:

• 3–4 scotch bonnet or habanero peppers (remove seeds for less spice)
• 5 scallions, chopped
• 1/4 cup fresh thyme
• 10 pimento seeds
• 1 tbsp grated fresh ginger
• 4 garlic cloves
• 2 tbsp brown sugar
• 1 tsp browning
• 1 tbsp apple cider vinegar
• 1/4 cup cooking oil
• 1 tbsp lime juice
• Salt and pepper to taste

Green Seasoning:

• 5 scallions, chopped
• 3 celery stalks, chopped
• 1/2 cup cilantro
• 1/4 cup fresh thyme
• 1 tomato
• 4 garlic cloves
• 5 pimento seeds
• 1 green bell pepper
• 1 scotch bonnet pepper, seeds removed

Chicken:

• 4–6 chicken quarters (leg + thigh)
• 1 tbsp Adobo seasoning
• 2 tbsp browning
• 1 tbsp habanero sauce (optional)

Prepare the Both Marinade and Seasoning

Let’s make the wet and dry marinade for chicken with green seasoning that really has a perfect taste:

The Flavor Layers: This recipe stands out because it uses both wet and dry marinades for maximum taste. Let’s discuss both marinade methods:

Wet Jerk Marinade: I’ll use a wet jerk marinade made from scotch bonnet peppers, thyme, garlic, ginger, and other seasonings. This soaks into the chicken overnight for deep flavor.

Green Seasoning: Along with the jerk marinade, there’s a second wet seasoning known as “green seasoning.” It’s common in Caribbean cooking. It’s a blend of fresh herbs, vegetables, and spices like thyme, celery, tomato, pimento seeds, and scotch bonnet pepper. This adds another layer of taste to the flavor.

Dry Seasoning: For this recipe, you need to clean the chicken very well. After cleaning the chicken with lemon juice, coat it with both wet marinades, a bit of browning for color, and extra scotch bonnet. Then add Adobo seasoning, salt, and pepper. Rub everything in well, and let the chicken rest for at least an hour. But if you have a lot of time to wait, then leave it overnight, just to let the flavors mix deeply.

Cooking in the Oven: Instead of grilling, we’ll bake the chicken at high heat, 475°F, for about an hour. Do flipping through the process at least once. Cooking it in an iron tray helps get a crispy and coated caramelized skin. When it gets a dark brown color and changes the texture, it means that it’s ready.

Once done, squeeze fresh lime juice over the chicken and serve immediately. It’s so good, it will be gone in minutes.

Instructions of How to Bake Jerk Chicken in Oven

Let’s have a look on detailed guide with steps:

Prepare the Seasonings: Start by making the wet jerk marinade. Now, add all the ingredients that are required for the marinade. Just blind all seasons to get a smooth texture. Keep it aside to prepare the next step.

It’s High time to prepare the green seasoning. Add all green ingredients that I have mentioned above. Put it into a jar and blend it until it turns into a thick paste. The best tip I want to give you is that you can store your green seasoning in the fridge for next week because you will definitely have more ingredients than required.

Prepare the Chicken: Chicken preparation is very simple and does not require a lot of time. For the smell of chicken, I use lemon juice while cleaning it. After adding lemon juice, you can easily feel its extra skin. Season with Adobe, habanero sauce, browning for color, wet jerk marinade, and three tablespoons of green seasoning.

Rub everything well so the chicken is completely coated with this marinated layer. To make it juicy so the flavor can stay inside the chicken, place it in the fridge for at least 1 hour.  I will recommend overnight if you can manage.

Bake the Chicken: Preheat the oven to 475°F. Take the chicken out of the fridge and let it come to room temperature. Place it in an iron pan, making sure to place the skin on the pan directly. Bake for 30–35 minutes on each side until the skin is crispy and the meat is fully cooked. Check after 25 minutes and look if it’s ready, so you can dish out.

Serve: Top with extra wet marinade if you like, and enjoy.

Nutrition (approx. per serving):

Carbs: 4–5g

Calories: 300–350Kcal

Protein: 25g

Fat: 20g

Final Words of My Experience

I’ve made jerk chicken many times, but this oven-baked version surprised me with just how flavorful it turned out. The aroma, while it was baking, filled the whole house with a crazy smell. Everyone asks me what’s cooking today inside the kitchen, and waits eagerly to taste it. The interesting part is its crispy skin with perfection.

I was worried it might not match up to the grilled jerk chicken taste, but I was wrong. Honestly, I couldn’t stop eating it. The mix of the wet jerk marinade and green seasoning gave it a rich flavor that kept everyone happy. This is a recipe I’ll make twice or thrice in a week. Especially on days when I feel low and need to fix my mood.

FAQs

1. Can I make jerk chicken without it being too spicy?

Yes, just remove the seeds from the peppers, or you can use fewer bonnet peppers to reduce the heat.

2. What if I don’t have a cast-iron skillet?

You can use a regular oven baking dish, but the skin may not be as crispy.

3. How long to cook jerk chicken in oven?

At least 30 minutes, but check it with time to not overcook.

4. Can I freeze jerk chicken?

Yes, cooked jerk chicken can be frozen for up to 3 months. Reheat in the oven for best results.