Jamaican Jerk Oven Chicken

An oven-baked take on Jamaica’s signature jerk seasoning — smoky, spicy and citrus-bright, without needing a grill.

Serves

4

Prep Time / Cook Time

20 minutes prep (plus at least 2 hours marinating), 45 minutes cook

Ingredients

Jerk Marinade

• 4 scallions (green onions), roughly chopped
• 1–2 Scotch bonnet peppers, stemmed (seeds removed for less heat, left in for more)
• 4 garlic cloves
• 1-inch piece fresh ginger, peeled
• 2 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• Juice of 2 limes
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Chicken

• 4 bone-in, skin-on chicken leg quarters (or a mix of thighs and drumsticks)
• Lime wedges, for serving

Instructions

1. Combine all marinade ingredients in a blender or food processor and blend until mostly smooth.
2. Place the chicken in a large bowl or resealable bag and pour the marinade over it, coating thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
3. Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top, if you have one (this helps the skin crisp).
4. Arrange the chicken on the rack (or directly on the lined sheet) and discard the excess marinade. Bake for 40–45 minutes, until the skin is deeply browned and the internal temperature reaches 165°F.
5. Let rest for 5 minutes, then serve with lime wedges.

Cultural Spotlight

Fun Fact: Jerk seasoning originates in Jamaica, where allspice (called “pimento” locally) and Scotch bonnet peppers are traditionally combined and used to season meat cooked over pimento wood. This oven method is inspired by that tradition and captures its signature spice profile, but it is not a substitute for the real, wood-fired version found across Jamaica.

Chef’s Notes

Scotch bonnet peppers are very hot — start with one and taste the marinade before adding a second. Marinating overnight gives the best flavor. If you can finish the chicken briefly under the broiler for the last 2–3 minutes, it deepens the char on the skin.