• Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean Recipes
    • Southern Recipes
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican Recipes
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Bread
      • Cakes and Pies
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean Recipes
    • Southern Recipes
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican Recipes
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Bread
      • Cakes and Pies
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Collections / Caribbean Dinner

Oven Baked Jerk Chicken

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:5/17/2014Updated:4/01/2021
FacebookTweetPin1.2kYummlyEmail15Share1.2k

Crispy, moist, flavorful chicken smothered in spicy jerk sauce that’s easy to make and a tastebud explosion! A Caribbean vacation right out of your oven.

Oven Baked Jerk Chicken

Get excited!

I can see it coming. You will feel it after you take a bite. I love jerk chicken! Now who doesn’t? Most people who travel to the Caribbean will say it is the highlight of their trip. Well, second to coconut rum drinks – of course.

Oven Baked Jerk Chicken

If you’ve never had the opportunity to try jerk chicken before, it’s a very popular Jamaican or dare I say Caribbean dish. It is a really spicy dish. However, it can be made mild to taste. I kept the recipe very mild. If you are a heat seeker, you can definitely add more scotch bonnet, to taste.

Oven Baked Jerk Chicken

This comes together super fast especially after you have all the ingredients together. It is preferable to marinate the chicken overnight in the fridge for the flavors to come together.

Caribbean rice and beans

Serve it with beans and rice featured here or this super easy oven baked rice.

Looking for more recipes? Follow on...
My Newsletter
Oven Baked Jerk Chicken
Print

Oven Baked Jerk Chicken

Crispy, Moist, Flavorful chicken smothered in spicy jerk sauce easy to make and a taste bud explosion! A Caribbean vacation right out of your oven.
4.90 from 19 votes
Prep: 2 hours hrs
Cook: 1 hour hr
Total: 3 hours hrs
Caribbean
Servings 8 slices

Ingredients

  • I lime or lemon
  • 8 chicken legs or 2 ½ - 3-pound chicken cut up
  • 2 teaspoons creole seasoning replace with salt and pepper or chicken spice
  • 1 or more Scotch Bonnet Pepper Habaneros
  • 6 garlic cloves chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger chopped
  • 1 tablespoon Soy Sauce
  • 1/4-1/2 cup pineapple Juice or water
  • 1- tablespoon bouillon powder optional
  • Salt and pepper to season

Instructions

  • Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
  • Heat oil in a skillet or sauté pan over medium heat. Then add scotch bonnet pepper, garlic sauté until it turns brown about 2-3 minutes.
  • Add nutmeg, brown sugar, all spice, cinnamon and continue stirring until the sugar melts and the mixture starts to clump together.
  • Remove from the heat and let it cool
  • Place the mixture in a food processor or blender, then add, thyme, white pepper, ginger,green onions, soy sauce, Maggi/bouillon, onion and pineapple juice . Pulse for about 30 seconds until blended
  • Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves.
  • When ready to bake, preheat oven to 425°. Remove chicken from the jerk marinade and remove excess marinate. Reserve the marinade
  • Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
  • Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken half way through-roughly 20 minutes.
  • In a small saucepan simmer the remaining jerk marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken serve with beans and rice featured here

Nutrition Information:

Calories: 319kcal (16%)| Carbohydrates: 10g (3%)| Protein: 22g (44%)| Fat: 20g (31%)| Saturated Fat: 5g (31%)| Cholesterol: 119mg (40%)| Sodium: 400mg (17%)| Potassium: 352mg (10%)| Fiber: 1g (4%)| Sugar: 6g (7%)| Vitamin A: 385IU (8%)| Vitamin C: 13.3mg (16%)| Calcium: 37mg (4%)| Iron: 1.3mg (7%)
Author: Imma
Course: Main
Cuisine: Caribbean
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Oven Baked Jerk Chicken
Amount Per Serving
Calories 319 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 119mg40%
Sodium 400mg17%
Potassium 352mg10%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 22g44%
Vitamin A 385IU8%
Vitamin C 13.3mg16%
Calcium 37mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

OVEN-JERK-CHICKEN

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Pearl says

    Posted on 9/3 at 4:33AM

    Hi. Will garlic paste and ginger paste be ok instead of the fresh ginger and garlic?

    Reply
    • Immaculate Bites says

      Posted on 9/5 at 11:53PM

      Yes, that’s okay Pearl.

      Reply
  2. Andrew says

    Posted on 4/10 at 6:38PM

    5 stars
    Great recipe

    Reply
  3. Arya says

    Posted on 2/14 at 12:17PM

    4 stars
    love your website

    Reply
    • ImmaculateBites says

      Posted on 2/14 at 5:25PM

      Thanks

      Reply
  4. menelek wilson says

    Posted on 1/31 at 5:51PM

    hi imma i’m menelek a young boy who always loved delicious foods i grew up in town with my father and my mother was from the country side, and there was always a difference in cooking when i went out to visit my mom and that different was the raw flavors that they grew up on cooking. i’ve been following and reading a lot of recipes from your page about 2 yrs now and always was reluctant on trying but i finally did and it was fantastic i did this recipe with the trinidad macaroni pie

    Reply
    • imma africanbites says

      Posted on 2/3 at 10:44PM

      Hi, Menelek. I’m glad you finally took the step in making this. And I’m glad you like it as much as I do.

      Reply
  5. Sheema says

    Posted on 5/26 at 12:49PM

    Hiya Imma! Well, you didn’t disappoint again…. I made this last night for company and it was out of this world!! So moist and flavourful !! Everyone loved it and we can’t wait for leftovers for easy dinner tonight!

    Thank you so much for fulfilling my tastebuds with these delicious Caribbean delights!!

    With much gratitude your newest fan,
    Chef Sheem

    Reply
    • ImmaculateBites says

      Posted on 5/26 at 5:08PM

      Awesome!!! Now I want to have some :)! Glad you loved this one too, Chef Sheem. Thanks for the feedback :).

      Reply
  6. Jamie Johnson says

    Posted on 9/22 at 11:30AM

    Instead of Chicken legs, can I use Chicken breasts as a substitute?

    Reply
    • ImmaculateBites says

      Posted on 9/23 at 10:21AM

      You sure can.

      Reply
  7. Connie says

    Posted on 7/28 at 9:16AM

    Thank you so much for this lovely recipe!

    Reply
    • imma africanbites says

      Posted on 7/31 at 1:30AM

      You’re always welcome, Connie! Hope you’ll also try some of my other recipes. Enjoy!

      Reply
  8. Lisa says

    Posted on 3/17 at 5:12PM

    I am soooo excited about this recipe. Sunday can’t arrive soon enough!!!!

    Reply
  9. Kia88 says

    Posted on 11/26 at 7:01PM

    5 stars
    Love love love only had limited time so marinated 4 hours next time will marinate over night as I do all my meats to maximal flavor came out tasty with flavor an not just heat most recipes give u the heat. But lack the flavor will Be a go to may even experiment with mango an or fresh pineapple as didn’t have white pepper my hubby looked at it an said that’s looks like it’s gonna be good i after adding the remaining dripping along with the extra marinate I put it into the broiler to to give it slight crispness did the job now we are all mad we only had a small pk of chicken will be making this again real soon an let’s just say jerk is my favorite chicken I will never ever buy it again will be making them mArinade the night before as well An maybe gifting some

    Reply
    • ImmaculateBites says

      Posted on 11/28 at 2:56AM

      YESS! You can’t beat Homemade! Thank you so much!!!

      Reply
  10. Jon says

    Posted on 5/28 at 4:29PM

    5 stars
    Excellent recipe! I Forgot to buy green onions so I used a shallot instead. And I’m lazy so I added the lime juice and creole spice to the marinade. Made two versions – one with no scotch bonnet for my wife and younger son, the other with lots of scotch bonnet for my older son and me. Both came out great! Caribbean Rice and Beans was a winner too.

    Reply
    • ImmaculateBites says

      Posted on 5/30 at 8:06AM

      Fantastic! Thanks for taking the time to let me know.

      Reply
    • B $ says

      Posted on 7/21 at 2:10PM

      If using bone in chicken breast, what temp do you recommend?

      Reply
      • ImmaculateBites says

        Posted on 7/22 at 2:19PM

        I would go with the same temperature – but cook it for a shorter time- cause chicken breast dries up pretty quickly.

  11. Ruth says

    Posted on 3/31 at 6:27AM

    Could you substitute ground beef uncross recipe?

    Reply
    • ImmaculateBites says

      Posted on 3/31 at 7:47PM

      Didn’t quite get the question. Do you mean replacing the chicken with beef?

      Reply
  12. Jarad says

    Posted on 2/12 at 4:48PM

    5 stars
    Just made this with 2 habaneros instead of one… perfect marinade!

    Reply
    • ImmaculateBites says

      Posted on 2/13 at 4:56AM

      Awesome! Thank you so much Jarad!!!

      Reply
  13. Patience says

    Posted on 12/12 at 10:55AM

    Another excellent recipe Imma. Thanks. I Always used the jerk marinade in the jar, but no more. I used all the ingredient you listed except the pineapple juice and fresh thyme which I didn’t have at home, so I used water and dried thyme. I also used the light brown sugar, because that was what I had at home. It came out really great, and very spicy ( used 3 scotch bonnet), so I can imagine the flavour when I use the pineapple juice and fresh thyme next time I make it. What I love about your recipes is that, you use most of the ingredients and spices most of us already have in our pantry. Thanks again for sharing, and I look forward to making more of your recipes.

    Reply
  14. Corey says

    Posted on 11/14 at 10:44AM

    5 stars
    Great afternoon. I will be trying your recipe but I have a question concerning the scotch bonnet pepper. Before adding do I cut, slice etc.? And how many would you recommend for a medium to hot spice? Thanks in advance.

    Reply
    • Donna says

      Posted on 1/22 at 11:26AM

      I wondered this too

      Reply
      • ImmaculateBites says

        Posted on 1/23 at 3:21AM

        The scotch bonnet peppers are used whole in this recipe. Usually, scotch bonnet peppers are on the very hot end of the spectrum. Unless you have a high spice/heat tolerance, I would recommend starting with just one or two. Just throw them in whole. Happy cooking!

  15. Atiyah Rahman-Anderson says

    Posted on 11/14 at 10:19AM

    5 stars
    Can I use light brown sugar instead of dark brown sugar?

    Reply
    • ImmaculateBites says

      Posted on 11/14 at 6:34PM

      You sure can.

      Reply
Older Comments
Newer Comments

Primary Sidebar

  • Southern Recipes
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Mac and Cheese

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

Serving up a slice of decadent caramel cake for Thanksgiving or Christmas

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean Recipes
  • Southern Recipes
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2023 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!