Baked Jamaican Jerk Chicken
Jerk chicken is synonymous with Jamaica. This flavorful oven-baked version of the traditional recipe uses two wet marinades plus dry seasonings and is cooked in a cast iron skillet.
Ingredients
Wet Jerk Marinade
- 3-4 Scotch bonnet or habanero peppers remove seeds for less spice
- 5 scallion (green onion) stalks, chopped
- 1/4 cup fresh thyme, stems included
- 10 seeds all spice (pimento), dried
- 1 tbsp fresh grated ginger
- 4 cloves garlic
- 2 tbsp brown sugar
- 1 tsp browning
- 1 tbsp apple cider vinegar
- 1/4 cup cooking oil
- 1 tbsp lime juice
- coarse salt and pepper, to taste
Green Seasoning
- 5 scallion (green onion) stalks, chopped
- 3 stalks celery, chopped
- 1/2 cup cilantro, stems included
- 1/4 cup fresh thyme
- 1 small cooking tomato
- 4 cloves garlic cloves
- 5 all spice (pimento) seeds, dried
- 1 medium green bell pepper
- 1 scotch bonnet pepper, seeds removed
Chicken
- 4-6 chicken quarters (leg + thigh)
- 1 tbsp Adobo seasoning
- 2 tbsp browning
- 1 tbsp habanero sauce optional
Instructions
- Prepare the seasonings. First, make the wet jerk marinade by combining all the ingredients for the marinade in a food processor and pulsing until combined. Set aside. Next, make the green seasoning by combining all the ingredients for the marinade in a food processor and pulsing until mixture forms a thick paste. Set aside. [NOTE: You'll have more green seasoning that you need for this recipe. Store any extra seasoning in the fridge, it will keep for about a week].
- Prepare chicken by washing with lemon juice and removing excess skin. Season with adobo, habanero sauce (if you want extra spice), browning (for color), wet jerk marinade, and about 3 tbsp of wet green marinade. Use hands to ensure marinade and seasonings are evenly distributed throughout the chicken. Refrigerate for at least 1 hour, ideally overnight.
- Preheat oven to 475 degrees. Remove chicken from fridge and bring to room temperature. Bake chicken for 30-35 minutes on each side in a cast iron pan until skin is caramelized and chicken is fully cooked.
- Serve with additional wet marinade on top, if desired.
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