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Caribbean Jerk Chicken

A super flavorful marinaded and baked chicken with sweet, spicy, tangy flavors that you will love!
Prep Time10 minutes
Cook Time45 minutes
Chilling Time2 hours
Total Time2 hours 55 minutes
Course: Main Course
Cuisine: Caribbean

Ingredients

  • 3-4 pounds of chicken (bone-in or boneless)

Jerk Marinade

  • 1 medium onion, quartered
  • 4 cloves of garlic
  • 1 inch of fresh ginger (or 1 teaspoon of ginger paste)
  • 1/3 cup of freshly squeezed lime juice
  • 1/3 cup of soy sauce
  • 2 tablespoons of vegetable or olive oil
  • 2 tablespoons of brown sugar
  • 1 scotch bonnet chili, deseeded (or 1 teaspoon of scotch bonnet chili sauce)
  • 2 teaspoons of ground all spice
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of dried thyme
  • 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of ground cloves

Instructions

  • Combine the jerk marinade ingredients in a blender or food processor and blend until smooth. Transfer into a wide shallow bowl and add the chicken. Toss until all of the chicken is generously coated in marinade. Cover the bowl and chill for 1-12 hours
  • Preheat your oven to 400 degrees 
  • Transfer the chicken from the marinade onto a parchment lined baking sheet 
  • Roast for about 45 minutes or until the chicken is cooked through to an internal temperature of 165 degrees