Baked Chicken with Molasses Jerk Marinade

Daily Inspiration S


Gently pulling the skin back from the chicken (while leaving it attached) allows the jerk marinate to permeate the chicken.


★★★★★ 1 vote

15 Min
45 Min


  • 2 1/2 Tbsp
    apple cider vinegar
  • 1 1/2 Tbsp
    worchestershire sauce
  • 3/4 Tbsp
  • 3/4 Tbsp
    grated ginger
  • 3/4 tsp
    hot sauce
  • 2
    cloves garlic, minced
  • 1 medium
    onion, finely chopped
  • 2 small
    green olives, sliced (optional)
  • 3/4 tsp
    ground allspice
  • 3/4 tsp
    ground cinammon
  • 3/4 tsp
  • 3/4 tsp
    freshly ground black pepper
  • 3 - 3 1/2 lb
    chicken pieces (preferably dark meat)

How to Make Baked Chicken with Molasses Jerk Marinade


  1. Mix together the vinegar through pepper in a plastic baggie - seal and shake to mix ingredients.
  2. Gently pull the skin away from the chicken pieces - be careful not to detach the skin from the chicken. Add chicken to marinade, refrigerate and allow to sit for 4 hours or overnight.
  3. When ready to prepare chicken, bake at 400 degrees for 40 minutes or until the skin of the chicken is crispy and the juices from the chicken run clear.

Printable Recipe Card

About Baked Chicken with Molasses Jerk Marinade

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean
Dietary Needs: Diabetic Low Fat Low Carb

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