Oven-Baked Jerk Chicken

This oven-baked jerk chicken is packed with bold, smoky, and spicy Caribbean flavors using a traditional jerk marinade. It's perfect for a flavorful weeknight dinner or weekend cook-up — no grill needed!

Ingredients

• 2.5 lbs chicken (thighs, drumsticks, or breasts)
• 4 scallions (chopped)
• 3 garlic cloves
• 1 small onion
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 scotch bonnet pepper (or habanero, adjust to heat preference)
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Make the Marinade:
2. In a blender or food processor, combine scallions, garlic, onion, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, and scotch bonnet pepper. Blend into a thick paste.
3. Marinate the Chicken:
4. Place chicken pieces in a large bowl or zip bag. Pour marinade over and coat evenly. Cover and refrigerate for at least 4 hours or overnight.
5. Preheat Oven:
6. Heat oven to 400°F (200°C). Line a baking tray with foil and lightly grease it.
7. Bake:
8. Arrange chicken on the tray, skin-side up. Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
9. Optional Broil:
10. Broil for 2–3 minutes at the end for extra char and crisp.
11. Serve:
12. Pair with rice and peas, fried plantains, or coleslaw.