Oven Jerk Chicken
Oven Jerk Chicken
Ingredients
For the Green Seasoning Blend
- 1 onion, large
- 3 stalks scallion
- 2 tablespoons pimento, (allspice berries)
- 1 tablespoon fresh thyme, leaves, or to taste
- 6 cloves garlic
- 1 tablespoon all-purpose seasoning
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, to 1 teaspoon, adjust for heat
- 1/2 tablespoon browning
- 2 tablespoons oil
- 1 scotch bonnet pepper, to your liking, stemmed
Other Ingredients
- 3 pounds chicken, mixed pieces (drumsticks, thighs, breasts)
- 1/4 cup vinegar, for washing chicken
- 1/4 cup water, for sauce, as needed
- 1/4 cup ketchup, for sauce and serving, or to taste
- 1 tablespoon pepper sauce, for sauce and serving, or to taste
- 4 slices bread, for serving
Instructions
- 1
Add the onion, scallion, pimento (allspice berries), fresh thyme, garlic, all-purpose seasoning, oregano, onion powder, cayenne pepper, browning, oil, and scotch bonnet pepper into a food processor. Process all ingredients until a thick, uniform green/brown paste is formed.
⏱️ 10 min
- 2
Wash the chicken pieces thoroughly with vinegar, then rinse properly under cold water. Pat dry with paper towels. Cut small slits into the chicken pieces to allow the seasoning to soak in deeply.
⏱️ 5 min
- 3
Pour the prepared green seasoning blend generously over the washed and cut chicken in a large bowl. Rub the seasoning generously over the chicken, ensuring it gets into every cut, corner, and fold. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight for best results.
⏱️ 10 min
- 4
Preheat your oven to 350°F (175°C). Line a baking tray with aluminum foil for easier cleanup. Place the marinated chicken pieces on the prepared baking tray.
⏱️ 5 min•🌡️ 350
- 5
Bake the chicken at 350°F (175°C) for 30 minutes on one side. After 30 minutes, carefully flip the chicken pieces.
⏱️ 30 min•🌡️ 350
- 6
Continue baking for an additional 35 minutes, uncovered, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Note that oven temperatures can vary, so check for doneness after 1 hour of total cooking time. If seasoned correctly, basting should not be necessary.
⏱️ 35 min•🌡️ 350
- 7
While the chicken bakes, prepare the optional sauce. Scrape any leftover jerk mixture/residue from the marinating bowl into a small saucepan. Add a little water to loosen the mixture, then stir in the ketchup and pepper sauce. Bring to a simmer and reduce the sauce for about 15 minutes on very low heat, stirring occasionally, until it thickens slightly.
⏱️ 15 min
- 8
Once baked, remove the chicken from the oven. The chicken should be moist and flavorful. Chop the cooked chicken into desired serving pieces on a cutting board using a cleaver or sharp knife.
⏱️ 5 min
- 9
Place the chopped chicken in aluminum foil or a serving dish. Drizzle with additional ketchup and pepper sauce according to your preference. Serve immediately with a piece of bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oven Jerk Chicken
For the Green Seasoning Blend
- 1 onion, large
- 3 stalks scallion
- 2 tablespoons pimento, (allspice berries)
- 1 tablespoon fresh thyme, leaves, or to taste
- 6 cloves garlic
- 1 tablespoon all-purpose seasoning
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, to 1 teaspoon, adjust for heat
- 1/2 tablespoon browning
- 2 tablespoons oil
- 1 scotch bonnet pepper, to your liking, stemmed
Other Ingredients
- 3 pounds chicken, mixed pieces (drumsticks, thighs, breasts)
- 1/4 cup vinegar, for washing chicken
- 1/4 cup water, for sauce, as needed
- 1/4 cup ketchup, for sauce and serving, or to taste
- 1 tablespoon pepper sauce, for sauce and serving, or to taste
- 4 slices bread, for serving
Instructions
- 1
Add the onion, scallion, pimento (allspice berries), fresh thyme, garlic, all-purpose seasoning, oregano, onion powder, cayenne pepper, browning, oil, and scotch bonnet pepper into a food processor. Process all ingredients until a thick, uniform green/brown paste is formed.
⏱️ 10 min - 2
Wash the chicken pieces thoroughly with vinegar, then rinse properly under cold water. Pat dry with paper towels. Cut small slits into the chicken pieces to allow the seasoning to soak in deeply.
⏱️ 5 min - 3
Pour the prepared green seasoning blend generously over the washed and cut chicken in a large bowl. Rub the seasoning generously over the chicken, ensuring it gets into every cut, corner, and fold. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight for best results.
⏱️ 10 min - 4
Preheat your oven to 350°F (175°C). Line a baking tray with aluminum foil for easier cleanup. Place the marinated chicken pieces on the prepared baking tray.
⏱️ 5 min•🌡️ 350 - 5
Bake the chicken at 350°F (175°C) for 30 minutes on one side. After 30 minutes, carefully flip the chicken pieces.
⏱️ 30 min•🌡️ 350 - 6
Continue baking for an additional 35 minutes, uncovered, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Note that oven temperatures can vary, so check for doneness after 1 hour of total cooking time. If seasoned correctly, basting should not be necessary.
⏱️ 35 min•🌡️ 350 - 7
While the chicken bakes, prepare the optional sauce. Scrape any leftover jerk mixture/residue from the marinating bowl into a small saucepan. Add a little water to loosen the mixture, then stir in the ketchup and pepper sauce. Bring to a simmer and reduce the sauce for about 15 minutes on very low heat, stirring occasionally, until it thickens slightly.
⏱️ 15 min - 8
Once baked, remove the chicken from the oven. The chicken should be moist and flavorful. Chop the cooked chicken into desired serving pieces on a cutting board using a cleaver or sharp knife.
⏱️ 5 min - 9
Place the chopped chicken in aluminum foil or a serving dish. Drizzle with additional ketchup and pepper sauce according to your preference. Serve immediately with a piece of bread.
⏱️ 5 min