Categorized | Chicken

The Ultimate Oven Jerk Chicken.

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A bit of a bold statement and I’m sure my Jamaican friends are scratching their heads pondering why this “Trini” making such bold claims. One taste of this succulent jerk chicken after it comes out of the oven and you’ll know why it’s an “Ultimate” dish. Following on the other “Ultimate” recipes I’ve shared in the past, this one will not disappoint (search “Ultimate” on the right side of the page to see the other recipes in this category).

Yes, traditional jerk is made on the grill with pimento wood as it’s base of flavor and while you can’t duplicate this in the oven, this one is very convenient for people who don’t have a grill or live in northern climates and have to deal with bitter cold winters. Personally a little snow and minus degree temperatures can’t keep me away from my grill, but lately I’ve found that I don’t brave the outdoors as much as I used to in the winter.

NOTE: For the marinade for this you’ll need to refer to:  A Classic Jamaican Jerk Marinade.

You’ll Need…

6 chicken legs (with back attached) about 4-5 lbs
1 lemon or lime (or 1/4 cup vinegar)
1 cup Jerk Marinade

Tip: Line your baking dish with aluminum foil to make the clean-up after easier.

Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating), then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Then rinse off with cool water and drain. Now take a pairing knife or fork and pierce the chicken pieces. This will allow the marinade to penetrate the meat and really “juice” it up. Now you’re set for marinating the chicken. In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. I used a large baking dish, which I sealed with plastic wrap. This way when I’m ready, it can go directly into the oven.

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After 2 hours take it out of the fridge and pour everything (including all the marinade) into a baking dish and let it come up to room temperature while you oven heats up. I had mine marinating in the baking dish already, so I was good to go.

Preheat your oven at 375 degrees.

Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes.

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If you want you can place some aluminum foil over the dish the first 30 minutes of cooking, but I find that leaving it exposed (open) works great. While this cooks in the oven your home will be blanketed with the lovely scent of rich Caribbean spices and herbs and you’ll be counting down the minutes until you can devour a succulent piece of the Ultimate Oven Jerk Chicken. Here I have it served with some rice and creamy coleslaw. BTW, the sort of sweet and creamy flavours of the coleslaw complements this jerk chicken wonderfully.

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87 Responses to “The Ultimate Oven Jerk Chicken.”

  1. Kam says:

    I first tried this recipe with wings only I served it with white rice and curry cabbage and it was D-lelicious! I couldn’t wait to try it with the leg and thigh… Thank you.

  2. L-lh says:

    Wow……what can I say? I have tried jerk chicken before making it without a BBQ and it just never tasted the same from the oven nor did it go crispy and yet I used your marinade and even though my fan oven only went to 295 I put it on for 50mins and then put the grill on for the last 10mins and it was amazing I will definitely use this recipe again and the friends I cooked for really enjoyed it!

  3. Kristy says:

    Can I use chicken breasts instead of bone-in or boneless thighs?

  4. Sophie says:

    Sorry was just wondering … You leave it for 1 hour 20 mins on what tempreture ? Thanks

  5. cheryl says:

    From guyana this is my first try and I love it

  6. candace king says:

    hi- am just now going to put chicken into oven-have used walkerswood jamaican jerk rub from a jar i purchased at waves market on the outerbanks nc-will see how it comes out-actually it is not a dry rub but more like a thick preserve consistency-anyhow can’t wait to try it-candace king

  7. Christina says:

    Can you use boneless skinless chicken thighs instead of bone-in skin-on?

    • Ian says:

      I’ve tried it both with chicken thighs and boneless skinless chicken thighs. I’m my opinion the boneless chicken thighs are more like the chicken u get at a Jamaican restaurant. I love both, but will most likely continue with the boneless skinless chicken. I was thinking as well of breading the boneless skinless chicken and making some kind of jerk burger with this recipe. I’ll let u know how it goes.

  8. Jerry P says:

    This is from a story about cooking jerk chicken over a charcoal pit. The question I have is what is the use for corrugated metal ?

    “They cook the food directly on 8-foot lengths of green pimento wood—with a charcoal fire 3 feet below. The food is covered with corrugated metal—the sort of thing you see on roofs—and the pork and chicken are marinated overnight with a mixture of Scotch bonnet peppers, pimento seeds, oil, and other spices. It’s spicy but not too smoky—a very clean, not sweet, flavor. “

  9. Kristina says:

    I just finished cooking this recipe and the chicken came out perfect! The meat fell right off the bone and the flavor…outstanding. Making the marinade from scratch makes a huge difference rather than buying it in a bottle. Not to mention the house smelled so good when I finished. I know there’s a lot of people I’m going to impress with this jerk chicken ;)

    This recipe is one I’m definitely keeping in my books. Thanks for sharing!

  10. kim says:

    wonderful.. I am a Jamaican and my husband is from Guyana and I cooked your receipt for him and his family and they loved it .. PERFECT

  11. natalie says:

    Chris I am jamaican and u hit the nail on the head I am going to try this dish contnue letting our mouth water

  12. Erwin says:

    Looks delious. Definitely will try!

  13. Atoysha says:

    I have fixed this about 4 times when we have dinner parties and we never have leftovers
    This is amazing. I don’t use scotch bonnets but will add jalapenos with some seeds.

  14. Trini to the bone says:

    Jerk chicken looking good I will have to try this recipe ,I have one request it had a place in trinidad that use to sell this nice flavor chicken when u buy it u wanted to eat the paper to that’s how good it was the of it was honeycomb chicken, I don’t know if you had the pleasure of tasting it , the flavor was wicked, Do you know how to make that chicken,

  15. Carol says:

    I am really looking forward to trying this recipe this weekend! It looks very similar to my friends recipe but done on the BBQ. I told him I would bring him some to try on Monday! I would love that rice recipe too! Looks delicious!

Trackbacks/Pingbacks

  1. [...] exotic flavors of the Caribbean. If you’d like to make this jerk chicken in your oven, see http://caribbeanpot.com/the-ultimate-oven-jerk-chicken/ for that recipe. Share this:FacebookTumblrGoogle +1LinkedInPinterestLike this:Like [...]

  2. [...] brought the Island feel through serving us Jamaican stew oxtail, Jerk chicken (using this Jamaican jerk marinade), Jamaican rice and peas, and a Jamaican [...]

  3. [...] the most popular Caribbean dishes, Jerk Chicken. I looked around online a bit and came across this Oven Jerk Chicken Recipe that looked awesome and seemed fairly easy to make. We had most of the spices that were needed here [...]


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