Perfect Baked Jerk Chicken Recipe - Allrecipes.com
Perfect Baked Jerk Chicken Recipe
  • READY IN 3+ hrs

Perfect Baked Jerk Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 whole chicken Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 25 mins
  • READY IN

    3 hrs 40 mins

Directions

  1. Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
  3. Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2008

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.

 
Most Helpful Critical Review
Jan 19, 2011

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.

 
Oct 28, 2008

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.

 
Jan 30, 2009

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!

 
Jan 26, 2009

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!

 
Feb 01, 2011

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.

 
Jun 10, 2009

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.

 
Oct 12, 2008

Thanks for sharing this very good yet easy recipe. My family loved it. I made a couple of minor changes. I double the cayenne pepper, and I cooked the chicken in the oven for 2 about hours.

 

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Nutrition

  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 52.5 g
  • 81%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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