Name: Authentic Baked Jamaican Jerk Chicken
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Cuisine: Caribbean
Ingredients: 3 lbs chicken pieces (thighs, breasts, or wings); 1/2 cup soy sauce; 1/4 cup fresh lime juice; 1/4 cup vegetable oil; 2 tablespoons brown sugar; 1 tablespoon ground allspice; 1 tablespoon dried thyme; 1 tablespoon smoked paprika; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon black pepper; 1 teaspoon salt; 4-6 Scotch bonnet peppers, minced (remove seeds for less heat); 1 large onion, roughly chopped; 6 cloves garlic; 1 (2-inch) piece fresh ginger, peeled and chopped; 1/2 cup fresh scallions (green onions), chopped

Description

Experience the rich flavors of Caribbean cuisine with this easy-to-make authentic baked Jamaican jerk chicken, marinated to perfection.

Ingredients

3 lbs chicken pieces (thighs, breasts, or wings)
1/2 cup soy sauce
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
1 teaspoon salt
4-6 Scotch bonnet peppers, minced (remove seeds for less heat)
1 large onion, roughly chopped
6 cloves garlic
1 (2-inch) piece fresh ginger, peeled and chopped
1/2 cup fresh scallions (green onions), chopped

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Instructions

Prepare the marinade by combining soy sauce, lime juice, vegetable oil, brown sugar, allspice, thyme, smoked paprika, cinnamon, nutmeg, black pepper, and salt in a food processor or blender.
Add the Scotch bonnet peppers, onion, garlic, ginger, and scallions to the processor. Blend until you achieve a relatively smooth, thick marinade.
Place the chicken pieces in a large bowl or resealable bag. Pour the marinade over the chicken, making sure every piece is well-coated.
Cover the bowl or seal the bag and refrigerate for at least 240 minutes or preferably overnight to achieve authentic jerk chicken flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top to ensure the skin crisps up nicely.
Remove the chicken from the marinade, letting the excess drip off. Arrange the chicken pieces skin-side up on the wire rack.
Discard the remaining marinade. Bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for 5 minutes before serving.
Enjoy your flavorful oven-baked jerk chicken alongside rice and peas for a complete Jamaican dinner.

Notes

For a milder dish, adjust the number of Scotch bonnet peppers or remove the seeds. Consider using a meat thermometer for optimal tenderness.