Baked Jerk Chicken


For the Jerk Chicken Dry Rub:

5 tablespoons ground allspice

½ tablespoon ground cloves

½ tablespoon ground nutmeg

3½ tablespoons kosher salt

1 tablespoon black pepper

1½ tablespoons brown sugar

For the Jerk Chicken Marinade:

1 jalapeño pepper, destemmed and deseeded

1 scallion, root removed

1 garlic clove

¼ cup peeled, minced ginger

1 tablespoon olive oil

1 tablespoon lime juice

1 tablespoon reduced-sodium soy sauce

For the Jerk Chicken:

5 pounds bone-in chicken thighs

¼ cup jerk dry rub

1 cup jerk marinade


1. Make the dry rub: Combine all the rub ingredients and store, covered, until ready to use.

2. Make the marinade: In the bowl of a food processor, combine all the marinade ingredients and purée until smooth.

3. Make the chicken: In a large bowl or baking dish, toss the chicken in the dry rub and allow to rest in the fridge for at least 2 hours. Cover with the jerk marinade and chill overnight.

4. Preheat the oven to 375°. Place the chicken on a roasting pan and cook until the internal temperature reaches 170°, or 30 to 35 minutes. Allow it to rest for 10 minutes before serving.

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