Jamaican Jerk Chicken Recipe
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One-pan jerk chicken is a classic Caribbean dish, tender and juicy, with sweet and savory flavors baked in a spicy Jamaican jerk marinade.
Ingredients
Instructions
Marinate:
Place the chicken pieces in a gallon-size resealable Ziploc bag.
Add the remaining ingredients to a food processor and pulse to chop until you achieve a coarse consistency; do not blend into a sauce.
Pour the marinade over the chicken, removing excess air, and seal the bag. Shake well to ensure the marinade covers all pieces of chicken. Marinate in the refrigerator for at least 3 hours or overnight.
Oven Instructions:
Preheat oven to 375 degrees.
Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.
Remove the chicken from the marinade and place it on the prepared baking sheet, ensuring the pieces do not touch.
Bake it until cooked through, about 45 to 50 minutes, and broil for the last few minutes until it is crispy on the outside; watch it closely to avoid burning.
Grill Instructions:
Preheat a gas grill to about 400 degrees. Clean the grates and rub them lightly with oil.
Arrange the chicken on the grill and cook, turning occasionally for about 30 minutes.
Serve:
Serve the chicken with rice and fresh lime wedges, garnished with chopped green onions.
Nutrition
- Calories
- 559 kcal
- Carbohydrate Content
- 12 g
- Protein Content
- 45 g
- Fat Content
- 36 g
- Saturated Fat Content
- 10 g
- Cholesterol Content
- 173 mg
- Sodium Content
- 817 mg
- Fiber Content
- 2 g
- Sugar Content
- 7 g
- Serving Size
- 1 serving
