No-fuss Jerk Chicken Recipe

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No-Fuss Jerk Chicken

Vickie Parks


This is a classic spicy Jamaican dish with a oven-baked option. Many jerk chicken recipes are grilled, but we in the Pacific Northwest don't have as much an opportunity to grill outdoors because of our cooler weather trends. But this Jerk Chicken recipe can conveniently be oven-baked in the oven. So you can have a taste of the islands at home year-round.

Coconut Rice is as a great side dish to serve with Jerk Chicken.

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6 Hr


1 Hr




2 Tbsp
allspice berries
1 Tbsp
black peppercorns
1 Tbsp
fresh thyme leaves
4 clove
2 medium
scotch bonnet or habanero chilies, halved and stems removed
2 tsp
ground ginger
scallions (green onions), roughly chopped
1 1/2 tsp
1/2 tsp
grated nutmeg
1/2 tsp
ground cinnamon
2 Tbsp
low-sodium soy sauce
juice of 2 limes
6 large
chicken legs - leg and thigh attached

Directions Step-By-Step

Slightly crush the allspice berries and peppercorns (so they more easily blend into the marinade).
Place crushed allspice, crushed peppercorns, thyme leaves, garlic, chilies, scallions, ginger, salt, nutmeg, cinnamon, soy sauce and lime juice in a food processor, and grind to a paste.
Put chicken in a baking dish, add the seasoning paste and coat chicken well, using a spoon. Cover and marinate in refrigerator at least 6 hours, preferably overnight.
Heat oven to 350°F, and bring chicken to room temperature. Turn chicken once more in marinade to coat well.
Place dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so, to char chicken skin slightly. Remove and serve with coconut rice, if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean
Dietary Needs: Low Fat, Dairy Free, Low Carb
Hashtag: #Jamaica