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Chopped jerk chicken on a cutting board with BBQ sauce, bread, and a fork.
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5 from 1 vote

Authentic Baked Jamaican Jerk Chicken

Get ready to take your taste buds on a journey to the sunny shores of Jamaica with our Authentic Baked Jamaican Jerk Chicken! Made with a blend of Jamaican Green seasoning and a fiery jerk rub, this dish brings the heat and flavor of the Caribbean right to your table. It makes for an amazing main dish that will have everyone asking for seconds! Dairy-free option.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Main Course
Keyword: baked, bbq, chicken, dinner, easy, family-friendly, Jamaican, jerk, lunch, spicy, summer
Servings: 6 servings
Calories: 3128kcal
Author: Shanika

Ingredients

CHICKEN:

  • 3-4 lbs. organic chicken (Drumsticks, Breasts, + Thigh pieces work great; See Jerk Chicken Wings for wing option)
  • 2 Tbsps Jamaican Green seasoning, store-bought or homemade
  • 2 Tbsps Jerk dry rub seasoning
  • 3-4 Tbsps Jerk seasoning paste (See Post for How to Make; I love using the Grace brand)

JERK SAUCE (OPTIONAL):

  • 2 Tbsps unsalted butter
  • 1 ½ cups broth from baked chicken (See instructions on how to retrieve chicken broth from cooked chicken)
  • 2 fresh thyme sprigs
  • 2 Tbsps Jerk seasoning paste (I love using the Grace brand)
  • 1 tablespoon cornstarch + 3 Tbsps warm water

GARNISH:

  • 1 Premium BBQ sauce, store-bought or homemade
  • Lime wedges
  • Chopped scallion (aka green onions)
US Customary - Metric

Instructions

MARINATE THE CHICKEN:

  • In a large bowl, add your freshly cleaned + rinsed chicken along with Jamaican Green seasoning,  jerk seasoning, and Jerk seasoning paste, mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight or up to 2 days in the refrigerator. Be sure to let it sit at room temp. for 20 minutes or so before baking.
  • Preheat the oven to 375 degrees Fahrenheit and get a non-stick standard 9x13 baking dish. Set aside.

BAKE THE CHICKEN:

  • Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 40-45 minutes or until chicken is mostly cooked through and the skin is "dry" and crispy looking. NOTE: If you'd prefer the traditional Jamaican Jerk Chicken, no need to add the jerk sauce. Simply remove the chicken from the oven at this point and follow serving instructions.

JERK SAUCE OPTION:

  • Carefully, drain the chicken broth "liquid" from the chicken into a bowl and set aside. Return the chicken back to the oven and bake for another 5 minutes.
  • In a saucepan over medium-high heat, add the butter and let it melt. Add the chicken "liquid" broth, jerk seasoning paste, and thyme and mix together until combined. Let everything boil for 2-3 minutes. Reduce the heat to medium-low and add in the cornstarch mixture, stirring the sauce until it thickens. Remove from heat.

COMBINE + BAKE AGAIN:

  • Generously brush (or spoon) the jerk sauce atop chicken just until fully coated and bake for another 5-10 minutes for until the sauce has "Baked unto" chicken wings. NOTE: I like to broil the wings for the final 5-6 minutes for the best results. Just be sure to keep an eye on them to avoid burning. Remove from oven.
  • To serve, enjoy cut up your jerk chicken into roughly chopped pieces, drizzle with BBQ sauce, and enjoy with a side of bread (hard-dough bread is traditionally used), fried dumplings, rice & peas, or with your favorite side (i.e. grilled corn, Naan bread, potatoes, white rice, coconut rice, veggies, etc.).
  • Bon Appétit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do so in the microwave or in the oven at 350 degrees Fahrenheit until warmed through. 
  • JERK SAUCE/MARINADE: Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
  • SCOTCH BONNET PEPPER: If you'd like, you can increase the amount of scotch bonnet peppers used in the jerk sauce and/or marinade to as much as 4 total, if you love extra spice!
  • JERK SEASONING PASTE: If you can't find this at your local grocer, see post for homemade ingredients or purchase via my Amazon Shop!
  • DAIRY-FREE OPTION: To make this recipe entirely dairy-free, be sure to sub butter with vegan butter. Also, ensure that other ingredients are DF.

Nutrition

Calories: 3128kcal | Carbohydrates: 1g | Protein: 253g | Fat: 228g | Saturated Fat: 73g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 91g | Trans Fat: 2g | Cholesterol: 1081mg | Sodium: 956mg | Potassium: 2591mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 2700IU | Vitamin C: 25mg | Calcium: 165mg | Iron: 13mg