Amazing Baked Jerk Chicken: marinated overnight, then baked until tender, juicy, and crisp on the outside. Prep takes about 10 minutes—then let the oven do the work.
Baked chicken is an easy, satisfying dinner. If you like variety, try other baked chicken recipes for different flavors and textures.
Oven-Baked Jerk Chicken
Making jerk chicken at home is easier than you might think. The key is an overnight marinade that infuses the meat, and a final broil to create a caramelized, crispy skin. The marinade balances sweet molasses with the heat of habanero for an authentic flavor profile.
This recipe works well as a make-ahead meal: blend the marinade, combine it with the chicken in a resealable bag the night before, then bake and broil when you’re ready to serve.
Jerk Chicken Ingredients
- Chicken: Use thighs and drumsticks with skin and bone for juiciness. Breast meat can dry out, so it’s not recommended for this method.
- Molasses: Adds sweetness and helps the skin caramelize in the oven.
- Lime: Juice in the marinade and extra wedges for serving. Lemon works as a substitute.
- Hot peppers: Habanero peppers provide heat; remove seeds to reduce spice. Adjust the amount to your preference.
- Ginger: Fresh ginger gives bright warmth—preferred over powdered.
- Garlic: Fresh garlic enhances savory depth; add more if you like.
- Seasoning: Fresh thyme, allspice, onion powder, salt, and pepper are traditional components of jerk seasoning and are added individually to the marinade.
How Do You Make Jerk Chicken In The Oven?
- Make the marinade: Combine vegetable oil, molasses, lime juice, habanero peppers (stemmed and seeded), ginger, garlic, fresh thyme, allspice, onion powder, salt, and pepper in a food processor. Pulse until smooth. Reserve 1/4 cup of the marinade for brushing later.
- Marinate: Pour the remaining marinade into a large resealable bag with the chicken. Refrigerate for at least one hour, preferably overnight.
- Bake: Preheat the oven to 350°F (175°C). Remove chicken from the marinade and arrange pieces in a cast-iron skillet or an oven-safe pan. Bake for about 1 hour, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from the oven and brush with the reserved marinade.
- Broil: Set the oven to broil and cook for 3–4 minutes, watching closely, until the skin is browned and crisp. Broil times vary by oven—don’t leave it unattended.
- Serve: Plate immediately with chopped cilantro and lime wedges.
Tips for Success
- Don’t skip marinating: It tenderizes the meat and deepens flavor. The longer, the better.
- Choose thighs or drumsticks: Dark meat stays moist and resists drying during the long bake.
- Substitute peppers carefully: If habanero isn’t available, scotch bonnet peppers are a close alternative—adjust quantities, as they can be hotter.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven to preserve crisp skin; microwaving can make the skin soggy.
What sides go with Jamaican Jerk Chicken?
- Avocado corn and black bean salsa
- Coconut rice
- Green rice
- Garlic fried rice
- Cilantro lime rice
- Roasted vegetables such as cauliflower, broccoli, or carrots
Frequently Asked Questions
Is jerk chicken wet or dry?
The traditional Jamaican method can use a wet marinade or a dry rub. This recipe uses a wet marinade for bold, layered flavor.
Is jerk chicken healthy?
Yes. Jerk chicken can be part of a healthy meal whether baked or grilled. The marinade contains a small amount of molasses for sweetness, while the rest of the ingredients are herbs and spices.
Why do they call it jerk chicken?
The term “jerk” traces back to a Spanish word related to dried, seasoned meat (like jerky). Jerk cooking involves heavily spiced meat that’s cooked over fire or roasted, creating a distinctive, spiced finish.
Here are more delicious chicken recipes to try!
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
Save this Recipe
Enter your email to receive the recipe and weekly recipe updates.
Baked Jerk Chicken
Ingredients
- 3 pounds chicken thighs and drumsticks, skin on and bone in
- Lime wedges for serving, if desired
- Chopped cilantro for serving, if desired
Marinade
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 tablespoons molasses
- Juice of 1 lime
- 2 habanero peppers, stemmed and seeded
- 1/2 tablespoon fresh ginger (about half a knob)
- 4 cloves garlic
- 1 tablespoon fresh thyme
- 1 1/2 teaspoons allspice
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add all marinade ingredients to a food processor and pulse until combined. Reserve 1/4 cup of the marinade.
- Pour the remaining marinade into a large resealable bag with the chicken. Marinate at least 1 hour, preferably overnight.
- Preheat oven to 350°F (175°C). Remove chicken from the bag and place in a cast-iron skillet or oven-safe pan. Bake for about 1 hour, until cooked through.
- Remove from oven, brush with reserved marinade, then set oven to broil and broil 3–4 minutes until skin is browned and crispy. Watch carefully to avoid burning.
- Serve immediately with lime wedges and chopped cilantro.
Notes
Note: Prep time does not include marinating time.
Nutrition Information
Calories: 440 kcal
Carbohydrates: 7 g
Protein: 29 g
Fat: 32 g (Saturated Fat: 8 g)
Sodium: 499 mg
Sugar: 5 g
Did You Make This?
Share a review and photos to let others know how it turned out—feedback is always appreciated.