Jerk Chicken
Oven-Baked Jerk Chicken with bold spices, lime, and habanero heat. Juicy, flavorful, and easy to make at home.
Ingredients
- 1 medium yellow onion, roughly chopped
- 2 medium habanero peppers, seeded and chopped
- 3 scallions, roughly chopped
- 6 cloves garlic, minced
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 3 pounds bone-in chicken thighs and legs
- Parsley, for garnish
Instructions
- In a food processor, combine onion, habanero peppers, scallions, garlic, 2 tablespoons olive oil, soy sauce, lime juice, brown sugar, ginger, thyme, salt, cinnamon, allspice, nutmeg, and pepper. Process until smooth.
- Place chicken in a large zip-top bag. Pour marinade over the chicken and seal. Move the chicken around to fully coat.
- Refrigerate for at least 3 hours, up to overnight.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Transfer chicken to the baking sheet, leaving space between pieces.
- Bake for 40-50 minutes, or until the internal temperature reaches 165°F.
- Broil for 2-3 minutes at the end for added color and char, if desired.
- Garnish with parsley and serve warm.