Ingredients
Chicken
- 1.5 to 2 lb chicken (4–5 medium skin-on thighs or 3–4 skinless breasts)
Jerk Marinade
- 3–4 Tablespoons light olive oil or avocado oil (4 Tbsp for a looser paste)
- 1–2 Tablespoons lemon juice or 1 tablespoon apple cider vinegar
- 2–3 fresh garlic cloves (about 1.5 teaspoons, minced)
- 3 Tablespoons finely minced fresh onion or 2 small green onions (white + green parts)
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon coconut palm sugar or brown sugar
- 1 teaspoon smoked paprika or sweet paprika
- 1–1¼ teaspoon kosher salt (to taste)
- ¼ teaspoon black pepper
- 1 teaspoon ground allspice
- 2 teaspoon dried thyme or 2 tbsp fresh thyme leaves
- ⅛–¼ teaspoon red pepper flakes (optional)
- ⅛ teaspoon cinnamon
- ½ teaspoon ground nutmeg or clove
- Optional spices: pinch of cumin or ground ginger
To Garnish
- Lime wedge
- Cilantro
- Chopped green onion
Instructions
- Make the Jerk Paste: Blend the oil, lemon juice or apple cider vinegar, garlic, onion, sugar, and all spices in a small food processor until a thick paste forms. If you don’t have a processor, finely mince the onion and garlic, mash the garlic into a paste with salt, then whisk everything together until well combined.
- Marinate the Chicken: Pat the chicken dry thoroughly. Rub the jerk paste evenly over the chicken, making sure to get some under the skin if using thighs. Marinate skin-on thighs for 4 to 24 hours or chicken breasts for 2 to 6 hours in the refrigerator for the best flavor.
- Preheat Oven and Prepare Skillet: Once marinated, preheat your oven to 425°F (220°C). Heat 1 to 2 tablespoons of oil in a large oven-safe skillet, preferably cast iron, over medium-high heat until hot but not smoking, ready to sear the chicken without burning the sugars in the marinade.
- Sear the Chicken: Place thighs skin-side down first in the hot skillet. Sear for 3 to 4 minutes until the skin turns golden and releases easily. Flip and sear the flesh side for an additional 2 minutes. For skinless breasts, sear 2 to 3 minutes on each side until nicely colored.
- Bake the Chicken: Transfer the seared chicken to a parchment-lined baking sheet or leave in the oven-safe skillet. Bake bone-in skin-on thighs for 20 to 25 minutes until the internal temperature reaches 170–175°F. For breasts, bake 15 to 18 minutes until 165°F. Optional: baste chicken with pan juices halfway through baking for extra moisture.
- Broil for Finish (Optional): To achieve a charred, smoky effect, broil the chicken for 1 to 2 minutes. Watch closely to prevent burning due to the sugar content.
- Rest the Chicken: Remove from oven and let rest for 5 minutes to lock in the juices for tender, moist chicken.
- Serve: Brush the chicken with extra pan juices if desired, garnish with lime wedges, cilantro, or chopped green onion, and serve hot.
Notes
- Marinate skin-on thighs longer (up to 24 hours) for deeper flavor; breasts need less time (2–6 hours).
- If using boneless thighs, reduce baking time slightly and check for doneness carefully.
- Basting halfway through baking helps keep the chicken moist and flavorful.
- Broiling at the end adds a nice smoky char but watch carefully to avoid burning.
- For a looser jerk paste, use the higher amount of oil indicated.
- This recipe works well with both skin-on and skinless chicken but skin adds more crispness and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Caribbean
