Servings: 8 Servings
Jamaican Jerk Chicken
This easy jerk chicken recipe features a delicious spicy jerk marinade with sweet and savory flavors. Tender chicken that's jam packed full of flavor! Serve it with your favorite side dishes for a healthy meal.
Equipment
- Small Blender or small bowl
Ingredients
- 4 lbs bone-in skin on chicken thighs
- 1/2 cup liquid aminos or low-sodium soy sauce
- ⅓ cup fresh lime juice
- 4 large cloves garlic
- 2 habanero peppers omit for mild chicken
- 1 ½ inch piece ginger peeled
- 4 stalks green onion
- 2 Tbsp pure maple syrup optional
- 1 tsp allspice *
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Transfer all of the ingredients for the jerk marinade to a small blender, such as a magic bullet. Blend until all of the ingredients are well-combined. Note: If you don’t have a small blender, mince the garlic, ginger, and green onions, and whisk everything together in a small bowl.
- Transfer the raw chicken to a large zip lock bag, and pour in all of the marinade. Marinate for at least 1 hour, ideally several hours and up to 24 hours.
- When you’re ready to bake the chicken, preheat the oven to 375 degrees Fahrenheit.
- Transfer the marinated chicken thighs to a large casserole dish skin side up along with the rest of the marinade.
- Bake for 40 minutes on the center rack of the preheated oven. Remove the chicken from the oven and use a spoon to baste the chicken with the juices at the bottom of the baking dish. Change the oven setting to the high broil setting and broil chicken on the second to the top shelf for 5 minutes, or until the skin is golden brown and reaches your desired level of crisp.
- Chicken thighs are best when they reach an internal temperature of 185 to 205 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the thigh and wait until the numbers stop moving to get an accurate read on the internal temperature of the chicken.
Notes
*You can also use Chinese 5-Spice if you have it on hand but not allspice.
Nutrition
Serving: 1Thigh (of 8), Calories: 462kcal, Carbohydrates: 7g, Protein: 36g, Fat: 33g, Saturated Fat: 9g, Cholesterol: 193mg, Sodium: 1121mg, Potassium: 69mg, Fiber: 1g, Sugar: 4g