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Jamaican Jerk Chicken

Jamaican Jerk Chicken

 

 

 

 

*This post may contain affiliate links. Read my disclaimer here.

 

 

I did a previous post on Jamaican Jerk Seasoning where I mentioned that Jerk Seasoning is a traditional Jamaican spicy sauce or paste used to season different meats before cooking. Jerk is specifically for the spicy food lover.

 

If and when you visit Jamaica, we have a variety of popular Jerk restaurants or spots , (as we Jamaicans call them), all across the island that would definitely satisfy your palate. However, until then you can try my homemade jerk recipe which I think is quite good and will satisfy your “Jamaican Jerk” craving.

 

This recipe, we specifically use with chicken in my home, but can also be used with other meats. I have another post for Jamaican Jerk Pork which is a different recipe combination.

 

To make this recipe, you would combine the ingredients using the Jamaican Jerk Seasoning post which is basically making a jerk rub by blending together those ingredients. You would then rub the jerk seasoning with some salt on the chicken and marinade in a seasoning bowl for at least 2 hours.

 

Then you would place the chicken in a non-stick baking pan where you would bake according to the directions. Try them both and leave me a comment below.

 

 


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Jamaican Jerk Chicken

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 People
Author Dianne

Ingredients

  • 4 Chicken quarters Of choice
  • 2 Tbsp. + 2 tsp. *Jamaican Jerk Seasoning (See Jamaican Jerk Seasoning post)
  • 2 tsp. Salt

Instructions

  1. Season chicken with above ingredients, rubbing under skin as well.
  2. Cover in seasoning bowl or bag and place in fridge to marinade at least 2 hours for best results.
  3. Pre-heat oven to 350 degrees. Place chicken quarters 1" apart on a baking pan. Cover with foil. Bake for 40 minutes.
  4. Uncover and turn on other side. Bake20 minutes, turn and bake another 20 minutes.
  5. Increase temperature to 400 degrees and bake 10 minutes on each side to brown. (If using breast quarters, it may require less cooking time than leg quarters to prevent dryness)
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