Jamaican Baked Jerk Chicken can add a punch of boldness and flavor to plain old chicken. If you want to spice things up in the kitchen, then this recipe is a keeper.
But first, let’s talk about the attention-getting name: Jerk. Simply put, jerk is a style of cooking native to Jamaica.
Jerk is the Word that you Heard
The word jerk is said to come from the Spanish term charqui, meaning jerked or dried meat. It eventually became the word jerky in English. Jerk is also derived from the action of “jerking”, which referred to poking meat with holes so that flavor could more easily be absorbed.
The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.
This is a process where the chicken (or meat) is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
The primary ingredients of the marinade include Allspice and Scotch Bonnet peppers.
Don’t Fear the Pepper
Don’t let the fear of Scotch bonnet peppers scare you off. I assure you that once all the ingredients are blended and baked together, everything seems to magically and harmoniously meld together.
The “heat” of the peppers is reduced to a comforting and addictive mild tingle on the tongue and back of the throat. The flavors remain bold and rich.
Marinade ingredients: photos by Mike Hultquist
Baked Jerk Chicken Recipe
Baked Jerk Chicken is easy to make. The key is to make the marinade and dry rub ahead of time. The second tip is to marinate the chicken for at least 2 hours. Overnight is better and helps to permeate the flavor throughout the chicken and keep it juicy.
Finally, there are three steps to making this recipe: 1) Make the dry rub (you can use it for other recipes in the future) 2) make the jerk marinade and, 3) combine them together with the chicken. Voila!
Be sure to combine it with my other traditional Jamaican dishes for a real authentic experience, mon.
Baked Jerk Chicken
DESCRIPTION
INGREDIENTS
INGREDIENTS
- For the Jerk Chicken Dry Rub:
- 5 tablespoons ground allspice
- ½ tablespoon ground cloves
- ½ tablespoon ground nutmeg
- 3½ tablespoons kosher salt
- 1 tablespoon black pepper
- 1½ tablespoons brown sugar
- For the Jerk Chicken Marinade:
- 1 jalapeño pepper (stemmed and seeded)
- 1 scallion (root removed)
- 1 garlic clove
- ¼ cup peeled (minced ginger)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- For the Jerk Chicken:
- 5 pounds bone-in chicken thighs
- ¼ cup jerk dry rub
- 1 cup jerk marinade
INSTRUCTIONS
- Make the dry rub: Combine all the rub ingredients and store, covered, until ready to use.
- Make the marinade: In the bowl of a food processor, combine all the marinade ingredients and purée until smooth.
- Make the chicken: In a large bowl or baking dish, toss the chicken in the dry rub and allow to rest in the fridge for at least 2 hours. Cover with the jerk marinade and chill overnight.
- Preheat the oven to 375°. Place the chicken on a roasting pan and cook until the internal temperature reaches 170°, or 30 to 35 minutes. Allow it to rest for 10 minutes before serving.
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