no-fuss jerk chicken

Name: No-Fuss Jerk Chicken
Prep time: 6 h
Cook time: 1 h
Yield: 6
Cuisine: Caribbean
Ingredients: 2 tablespoon(s) allspice berries; 1 tablespoon(s) black peppercorns; 1 tablespoon(s) fresh thyme leaves; 4 clove(s) garlic; 2 medium scotch bonnet or habanero chilies, halved and stems removed; 2 teaspoon(s) ground ginger; 6 - scallions (green onions), roughly chopped; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) grated nutmeg; 1/2 teaspoon(s) ground cinnamon; 2 tablespoon(s) low-sodium soy sauce; - juice of 2 limes; 6 large chicken legs - leg and thigh attached

11 Pinches

Vickie Parks

Renton, WA

Updated on Apr 12, 2016

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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prep time 6 Hr

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

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

How To Make no-fuss jerk chicken

Step 1

Slightly crush the allspice berries and peppercorns (so they more easily blend into the marinade).

Step 2

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.
Step 3

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.
Step 4

Heat oven to 350°F, and bring chicken to room temperature. Turn chicken once more in marinade to coat well.
Step 5

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.
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