Homemade Baked Jerk Chicken

2 Servings
1 hr 35 min

I rarely make elaborated chicken wings / chicken thighs at home, but the jerk chicken craving got me experimenting with some new stuff, and it actually worked out. The jerk chicken thighs came out juicy, spicy, with a crispy crunchy tasty skin. Below some guidelines to make your own jerk chicken this weekend. This nice treat takes you on a trip to the Caribbean with rich and bold jerk flavors.


Spiciness level is subjective so feel free to adjust amount of chili / spices to your liking.


This jerk chicken can be served with roasted potatoes, or coco bread (make a sandwich out of it), coleslaw, rice, roasted broccoli or just by itself! Or take it up a notch and make some delicious Caribbean jerk chicken tacos!!

Recipe details

  • 2  Servings
  • Prep time: 50 Minutes Cook time: 45 Minutes Total time: 1 hr 35 min
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Ingredients

For the chicken

  • - 1/2 to 1 lb chicken thighs and/or wings
  • - Handful cilantro for toppings

For the sauce

  • - 1 tsp cloves of each: cinnamon, clove seasoning, nutmeg, garlic powder, all spice, ginger, and salt
  • - 2 tbsp brown sugar
  • - 2 tbsp all purpose seasoning
  • - Handful of fresh thyme
  • - 1 scotch bonnet pepper
  • - 1/3 cup soy sauce
  • - 2 tbsp browning liquid 

Instructions

For the chicken marinade

- Pat dry chicken with paper towel
- In a food processor, blend all sauce ingredients. If it's thick, add a bit more water (1 tbsp at a time)
- Place chicken with 3/4 of the sauce amount in a ziploc bag and marinate for ~30 min in the fridge

For the chicken cooking

- Take chicken out of the fridge 15-20 min before cooking
- Preheat oven at 425F
- Place marinated chicken on an oven tray and drizzle the remaining sauce on top
- Bake for 30-40 min at 425F, turn chicken mid way through, then broil for 10-15 min
- Top with cilantro and serve

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