Jamaican Jerk Chicken Recipe Oven

PERFECT BAKED JERK CHICKEN

Perfect Baked Jerk Chicken image

I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!

Provided by angielee26

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 3h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon salt, or to taste
1 teaspoon ground allspice
1 teaspoon packed brown sugar
1 teaspoon onion powder
½ teaspoon dried minced garlic
½ teaspoon ground nutmeg
½ teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme leaves
1 (2 to 3 pound) whole chicken, cut into pieces
¼ cup vegetable oil

Steps:

Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 2 g, Cholesterol 88.3 mg, Fat 52.5 g, Fiber 0.3 g, Protein 21.8 g, SaturatedFat 13.6 g, Sodium 457.6 mg, Sugar 1 g

JAMAICAN OVEN JERK CHICKEN RECIPE

Jamaican Oven Jerk Chicken Recipe image

Do you love the spicy flavours of Jamaican Jerk Chicken but don't know how to make it yourself? Well, my Oven Jerk Chicken Recipe will give you juicy, authentic Jamaican Jerk Chicken at home, when you crave it!

Provided by Roxy Chow Down

Categories Main Course Main Dish

Time 9h50m

Number Of Ingredients 21

Ingredients

1 whole chicken (cut into quarters )
4 - 6 large scotch bonnet peppers (chopped, (for mild Jerk Chicken, reduce the amount scotch bonnet peppers to two).)
1 large onion (chopped)
6 - 8 stalks green onions ((scallion))
8 cloves garlic (chopped)
1 bunch fresh thyme (chopped)
¼ cup water
¼ cup vegetable oil
1 tbsp soya sauce (msg-free)
1 tbsp worcestershire sauce (optional)
1 tbsp salt
1 tsp black pepper
1 tbsp ground pimento (allspice) (or 1 dozen pimento seeds)
1 tsp paprika
1 tsp brown sugar
1 tbsp onion powder (unsalted)
1 tbsp garlic powder (unsalted)
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cumin

Steps:

Make the jerk marinade by combining all seasoning in a food processor or blender and blend until smooth.
Place chicken quarters in a large bowl, then pour the jerk marinade unto the chicken pieces.
Using a large fork or gloved hands, thoroughly rub the jerk marinade over the chicken ensuring the seasoning gets under the chicken skin and coats each piece completely.
Cover the bowl of seasoned chicken and let marinate in the refrigerator for 2 to 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray cooking spray unto a foil lined 9x13 inch baking dish.
Place the chicken pieces skin-side down and bake for 45 minutes before turning. Bake for a further 30 minutes then increase the temperature to 375 degrees. Bake at 375 degrees for 15 minutes more then remove from oven.
Chop the Jerk Chicken quarters into bite-sized pieces to serve.
Serve with crispy Jamaican fried festival, rice and peas or your favourite side dish.
Bless up and enjoy it!

JAMAICAN JERK CHICKEN RECIPE BY TASTY

Jamaican Jerk Chicken Recipe by Tasty image

Here's what you need: 3-pound chicken, scotch bonnet or habanero peppers, garlic, fresh thyme, ground allspice, onions, light brown sugar, nutmeg, minced ginger, olive oil, lime juice, white vinegar, salt, pepper

Provided by Jordan Ballantine

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 3-pound chicken
3 scotch bonnet or habanero peppers, chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 tablespoon ground allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon minced ginger
1 tablespoon olive oil
2 tablespoons lime juice
½ cup white vinegar
salt, to taste
pepper, to taste

Steps:

Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
Preheat the oven to 400°F (200°C).
Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 3 grams, Protein 44 grams, Sugar 8 grams