Recipe by angielee26
"I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!"
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salt, or to taste
packed brown sugar
dried minced garlic
dried thyme leaves
1 (2 to 3 pound)
whole chicken, cut into pieces
Loved it!! I made this seasoning exactly as the recipe directed but poured the oil and seasoning over my chicken and into a ziplock and let it do it's thing all day while I was at work. I love that I can whip this up with seasonings that I have in the cupboard too. **UPDATE** Just 3 days later I tried it out on pork tenderloins. 2 one pound tenderloins in a ziplock, seasoning mix as recipe calls for and probably closer to 1/2 cup veggie oil. Marinated 4 hours. Baked at 425 for 25 minutes. It made a gorgeous spicy, salty, and a little bit sweet crust on the tenderloins. Loved it even more than with the chicken. I will decrease the salt to 2 tsp and increase the cayenne to 1/2 tsp next time as I think it might be a bit on the salty side and I'd like a little more heat . Next time I'm going to try it on boneless chicken breasts.
I absolutely loved this receipe when it came out of the oven. I was so anxious to eat the left overs the next day and was disappointed. I will definitely make this again but only make just enough to eat that day.
This was excellent. Thanks so much for a GREAT chicken recipe that DOES NOT call for a condensed cream of something soup!!! Everybody loved it. Served with cheddar mashed potatoes and canned southwestern corn. Beautiful on the plate! I didn't have dried garlic, so I put fresh minced garlic in the bottom of the pan with the oil. I can't think of any way this recipe could be improved.
Wow, this reminded me of the broiled chickens that my Mom used to make when I was a kid. Delicious! Just a couple of changes: I cut the cinnamon in half. I didn't "marinate it" because I didn't have time, but I can't imagine it made much of a difference since it's basically a dry rub. I baked it at 350 convection (equals 375 in a regular oven) for exactly one hour and it was perfect. Crispy, papery skin and perfect on the inside. Yum!
excellent with a fruit salsa! 1 cup pineapple, 1 cup mango, 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1/4 cup red onion, 1 tbsp fresh squeezed lime juice, 1/8 tsp salt and 1/4 tsp of sugar. Finely diced and mixed well. The flavors are great with the jerk spice!
Used a little bit less cinnamon and salt per other reviews, and upped the cayenne to give it more of a kick. Good flavors. I used skinless, boneless chicken breasts (because it's what I had on hand) and if I were to make again would follow the reviews that mix the spices with oil to make a marinade and see how it turned out.
This was awesome!!! I omitted the cayenne pepper and replaced it with paprika and some seasoning salt because my kids (who ate way more than usual) cant handle anything even remotly spicy. I also just used powdered garlic. My husband was a firm believer that he didnt like jerk anything has changed his mind. This goes in the folder of things I highly recommend and will make agian.
Keeper! Put Chicken in ziploc bag with vegetable oil and shake. Then shake seasoning in bag, seal and shake. i let marinate for 2 hours. Took out of bag and made some more seasonings and sprinkled on top of chicken in foil lined pan. 350 convection for 1 hour 5 minutes then broiled for 2 minutes. Reduced cinnamon and increased cayenne still wasn't too spicy but spicy enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Baked Jerk Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 472
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