Easy Jerk Chicken

This oven-baked Jamaican jerk chicken recipe delivers the signature bold, smoky, and spicy flavors of the Caribbean right from your kitchen. Using a rich, aromatic homemade spice paste, this dish is incredibly flavorful and surprisingly simple to prepare. 

Cuisine: Jamaican
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 10

Easy Jerk Chicken Video

Here’s a great video that shows the process of making jerk chicken.

Why You’ll Love Making It

• Authentic Caribbean Flavors: This recipe perfectly balances the key elements of jerk seasoning—smoky, sweet, and spicy—for a truly transportive taste.
• Incredibly Juicy & Tender: Marinating the chicken and cooking it bone-in and skin-on ensures every piece is succulent and flavorful.
• Wonderfully Crispy Skin: By preparing the chicken correctly and baking it at a high temperature, you’ll achieve a deliciously crispy, caramelized skin.
• Perfect for Beginners: The steps are straightforward, with minimal prep work and no special equipment required. It’s a fantastic introduction to making Caribbean food at home.
• Customizable Heat: You can easily adjust the spice level to your family’s preference, from a mild warmth to a fiery kick.
• One-Pan Wonder: Everything comes together on a single baking sheet, making cleanup an absolute breeze.

Ingredients

• 10 bone-in, skin-on chicken legs: This cut becomes exceptionally tender and juicy in the oven. You can also use thighs or a mix of both.
• ⅓ cup olive oil: Acts as a binder for the spices and helps keep the chicken moist.
• 2 tablespoons packed light brown sugar: Adds a subtle sweetness to balance the heat and helps the skin caramelize beautifully.
• 1 tablespoon dried thyme: An essential herb that provides the authentic, earthy backbone of jerk seasoning.
• 2 teaspoons ground allspice: This is a key ingredient, offering warm, aromatic notes of clove, cinnamon, and nutmeg.
• 2 teaspoons smoked paprika: Enhances the smoky flavor, mimicking traditional pit grilling.
• ¼ to ½ teaspoon cinnamon: Adds a hint of warmth and complexity.
• 1 teaspoon ground ginger: Lends a touch of bright, zesty spice.
• 1 teaspoon ground cloves: A crucial component of jerk seasoning for a rich, deep, and earthy flavor.
• 1 teaspoon cayenne pepper: This brings the heat. Use less for a milder version or substitute with scotch bonnet or habanero pepper for a more authentic, fiery kick.
• 1 teaspoon garlic powder: Boosts the overall savory depth of the marinade.
• 1 teaspoon onion powder: Adds a foundational savory sweetness.
• 2¼ teaspoons kosher salt: Essential for bringing out all the complex flavors of the spices.
• ¼ teaspoon freshly ground black pepper: Adds a final layer of mild heat.

Instructions

Step 1: Prepare the Chicken
Preheat your oven to 425°F (218°C). Line a large, rimmed baking sheet with foil and place a wire rack on top. The wire rack is key for crispy skin as it allows hot air to circulate all around the chicken.

Pat the chicken legs completely dry with paper towels. This step is crucial for achieving crispy skin. Using a sharp knife, make 2-3 shallow slashes into the thickest parts of each chicken leg. This allows the marinade to penetrate deeper into the meat for maximum flavor.

Step 2: Make the Jerk Marinade Paste
In a medium bowl, combine the olive oil, brown sugar, and all the dried spices: thyme, allspice, smoked paprika, cinnamon, ginger, cloves, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir vigorously until a thick, cohesive paste forms.

Step 3: Marinate the Chicken
Using your hands (you may want to wear gloves), gently loosen the skin on each chicken leg. Rub a generous amount of the marinade directly onto the meat underneath the skin. This ensures the flavor isn’t just on the surface. Coat the outside of the chicken skin with the remaining paste, ensuring each piece is thoroughly covered.

For the most flavorful results, place the seasoned chicken in a large bowl or resealable bag and marinate in the refrigerator for at least 4 hours, or ideally overnight. This allows the spices to deeply penetrate the meat.

Step 4: Bake to Perfection
Remove the chicken from the refrigerator about 20-30 minutes before baking to let it come to room temperature. Arrange the marinated chicken legs on the prepared wire rack, leaving a little space between each piece for even cooking.

Bake for 40-50 minutes. The exact time will depend on the size of your chicken legs. The chicken is done when the skin is crispy and deeply browned, and an instant-read thermometer inserted into the thickest part (without touching the bone) reads at least 175°F.

Step 5: Broil for Extra Crispiness (Optional)
If you want the skin extra crispy and charred, turn the oven to the broil setting for the last 1-2 minutes of cooking. Watch it very carefully, as the sugar in the marinade can cause it to burn quickly.

Step 6: Rest and Serve
Remove the chicken from the oven and let it rest on the rack for at least 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Serve warm and enjoy!

What to Serve with Jerk Chicken

Jerk chicken’s bold flavor pairs wonderfully with sides that can cool the palate or complement its sweetness and spice.

• Rice and Peas: A traditional Jamaican side made with coconut milk, rice, and kidney beans that perfectly soaks up the chicken juices.
• Fried Plantains: The sweet, caramelized flavor of fried ripe plantains provides a classic and delicious contrast to the spicy chicken.
• Coleslaw: A creamy and refreshing coleslaw can help balance the heat.
• Pineapple or Mango Salsa: A fresh, fruity salsa adds a sweet and tangy element that cuts through the richness and spice.
• Grilled Corn on the Cob: The natural sweetness of grilled corn is a simple and perfect match.

FAQs

How can I store and reheat leftovers?
Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispy skin, place it in an oven or air fryer at 350°F until warmed through.

Can I use boneless, skinless chicken?
Yes, but you will need to adjust the cooking time significantly. Boneless, skinless thighs or breasts will cook much faster, likely in about 20-25 minutes. Use a meat thermometer to ensure they reach an internal temperature of 165°F to avoid overcooking.

How spicy is this recipe?
This recipe has a moderate heat level from the cayenne pepper. For a milder dish, reduce the cayenne to ¼ teaspoon. For a more authentic and spicier version, substitute the cayenne with 1-2 finely minced Scotch bonnet or habanero peppers.

Can I make this on the grill?
Absolutely! Grilling is the traditional way to cook jerk chicken. Cook over medium-high heat, turning occasionally, until the chicken is cooked through and has a nice char, about 35-40 minutes.