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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103 Responses to “The Ultimate Oven Jerk Chicken.”

  1. Tom L. says:

    Just made this, and it was delicious! Question, the chicken ended up, being completely drenched in the bubbling marinade and it’s own juices, after about an hour, almost like it became braised. Is that what we are going after here? Was I supposed to drain the pan the chicken was cooking in, after an hour, or, is it supposed to cook wet like that? Anyway, loved it, and really enjoyed learning how to make the marinade homemade. Thanks!

  2. jamaican diva says:

    I have got to say i am truly impressed, I watched your grilled jerk ckn video first, I am amazed at your passion and thoroughness. I was overjoyed when I saw the oven version becsuse unfortunately I live in the city and dont own a grill. I can’t wait to try this recipe! And I will be back with the outcome. I do wonder though, do i have to use the baking dish? Because I have seen others just use the racks in the oven, will the out come vary?

  3. Lawrence Frost says:

    Love your recipe. Now, I am cooking this recipe for a crowd of 35. How much in advance can I cook the Jerk Chicken? I only have one oven and have other items to cook for the dinner. Thanks for any help you can give..

  4. Sally says:

    Once again a great dish. How did you prepare the rice? Looks good :)

  5. Erob says:

    So easy to make. Enjoyed making your jerk marinade as well…so fresh and smelled so good! Didn’t have exact peppers so used habaneros and small piece of sweet red pepper. Smells so good cooking in oven…Can’t wait to taste it!

  6. sobeya arias says:

    please [ NED THAT RECEPES.

  7. John B says:

    Have it in the oven now and it smells great!! What are some other good sides for the chicken?

  8. Stace says:

    You have done it again Chris! I tried this and absolutely love it!! I also love the fact that all the ingredients were already in my pantry/refrigerator! Keep up the great work!!!

  9. Junior says:

    Great recipe

  10. justice says:

    Nice recipe I add a few whole garlic cloves to give it that sweet roasted garlic taste

  11. Sandy says:

    Trying this on the weekend. thanks for sharing

  12. Haiti Omerfimihan says:

    Great recipe! We love Jamaican food!!!
    Had a lot of fun making this.

    Eritrean and Nigerian

  13. Zarah says:

    I absolutely love this recipe! It’s the of all recipes online. I’m carribean and this is definitely how my grandma would make her jerk chicken. Thanks so much for sharing your recipe! I’ve used it for over a year now and my family absolutely love it. I use a lot more gravy when cooking cos my family love gravy. Just personal preference however!

  14. missy says:

    Can’t wait to try this recipe.

  15. nnnic says:

    Wow! Wow wow wow. This is heaven.


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