Jerk Chicken
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
This jerk chicken is marinated in a spicy, aromatic blend of onions, garlic, thyme, scotch bonnet pepper, and warm spices, then baked until crispy and tender. It's a flavorful dish that connects to Jamaican heritage.
Ingredients
- 1 medium yellow onion chopped
- 5 green onions chopped
- 5 large whole garlic cloves
- 7 sprig fresh thyme stemmed
- 3 tbsp store-bought browning sauce
- 1 scotch bonnet pepper or jalapeño pepper
- zest and juice from 1 small lime
- 2 tbsp brown sugar
- 2 tsp kosher salt
- 2 tsp paprika
- 2 tsp ground allspice
- 1 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp grated fresh ginger
- chicken quarters cleaned
- vegetable oil for greasing
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 248 mg
- Iron: 3.43 mg
- Magnesium: 46.9 mg
- Phosphorus: 187 mg
- Potassium: 680 mg
- Zinc: 1.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 large whole garlic cloves
- 3 tbsp store-bought browning sauce
- 1 scotch bonnet pepper or jalapeño pepper
- zest and juice from 1 small lime
- 2 tbsp brown sugar
- 2 tsp kosher salt
- 2 tsp paprika
- 2 tsp ground allspice
- 1 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp grated fresh ginger
Prepare
- Chop 1 medium yellow onion
- Chop 5 green onions
- 7 sprig fresh thyme, stemmed
- chicken quarters, cleaned
- vegetable oil, for greasing
Let's Cook
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Step 1.
In a blender or food processor, combine the chopped yellow onion, chopped green onions, garlic cloves, stemmed thyme sprigs, browning sauce, scotch bonnet pepper (or jalapeño), lime zest and juice, brown sugar, kosher salt, paprika, allspice, black pepper, nutmeg, and grated fresh ginger. Blend until smooth and well mixed.
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Step 2.
Place the chicken quarters in a large zip-top freezer bag. Pour the jerk marinade over the chicken, seal the bag, and massage the chicken through the bag to coat evenly. Refrigerate for at least 6 hours or overnight.
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Step 3.
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish. Arrange the marinated chicken in the dish in a single layer. Bake uncovered for 1 hour 15 minutes, until the chicken is cooked through and the skin is browned and crispy.
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Step 4.
Remove the chicken from the oven and let it rest for 5–10 minutes. Garnish with sliced lime and chopped green onions before serving.