Jerk Chicken

My husband is addicted to Jerk chicken. No kidding! He told me he could eat Jerk chicken everyday for breakfast, lunch and dinner and he would still be excited each time he would eat it. Naturally, I had to figure out how to make a healthier version of Jerk chicken from scratch. *Be warned that I do not have a smoker at home so this chicken does not have the smoky flavor. I have a BBQ but since it is the middle of winter and it is cold, I decided to make it in for the oven. Lets just say it is a ”Winter Jerk Chicken”. hahaha. I did a couple of trial runs and this is definitely the best version: soft on the inside and crispy on the outside with all the heat of the Jerk spices.

For optimal flavor:

  • Marinate the chicken between 4 hours to 24 hours (the longer, the better).
  • Quarter legs, drumsticks and thighs retain the Jerk flavor the most compare to chicken breasts (see note in nutritional value at the bottom).

To all the Jerk chicken fans out there, I can proudly say that my husband approves this recipe! 😉

Let me know what you think in the comment box below. If you are up to it, rate the recipe using the stars. You can also follow me on Instagram @vic_r.c for more recipes and healthy living tips.

Thanks and Enjoy!

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Oven Baked Jerk Chicken
Oven Baked Jerk Chicken
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Rating: 5
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Servings Prep Time Cook Time Passive Time
8people 15minutes 40minutes 4hours
Servings Prep Time
8people 15minutes
Cook Time Passive Time
40minutes 4hours
Ingredients
  • 8 chicken quarter legs with skin
  • 2 whole scotch bonnet peppers- seeds removed (leave seeds for a spicier dish)
  • 6 whole green onions chopped
  • 3 cloves garlic chopped in large pieces
  • 1 tbsp fresh ginger sliced
  • 3 tbsp cilantro chopped
  • 1 tsp thyme
  • 1 tsp stevia
  • 2 tsp coarse salt
  • 1/2 tsp allspice grounded
  • 1/2 tsp cinnamon grounded
  • 2 tbsp coconut oil melted
  • 2 tbsp apple cider vinegar
Servings: people
Units:
Ingredients
  • 8 chicken quarter legs with skin
  • 2 whole scotch bonnet peppers- seeds removed (leave seeds for a spicier dish)
  • 6 whole green onions chopped
  • 3 cloves garlic chopped in large pieces
  • 1 tbsp fresh ginger sliced
  • 3 tbsp cilantro chopped
  • 1 tsp thyme
  • 1 tsp stevia
  • 2 tsp coarse salt
  • 1/2 tsp allspice grounded
  • 1/2 tsp cinnamon grounded
  • 2 tbsp coconut oil melted
  • 2 tbsp apple cider vinegar
Servings: people
Units:
Instructions
    Preparing the Jerk Seasoning
    1. Add the scotch bonnet peppers, green onions, garlic, ginger, cilantro, thyme, stevia, salt, allspice and cinnamon to a food processor. Blend until coarsely chopped.
    2. While the food processor is on, add the oil and the vinegar to form a spreadable dough.
    Baking the chicken
    1. Put the chicken in a large bowl or plastic bag. Add all the jerk seasoning and mix well to cover all pieces. Cover and let marinate in the refrigerator for a minimum of 4 hours or overnight.
    2. Once marinated, place chicken in a large, parchment paper covered baking sheet. Spread chicken in one layer.
    3. Place chicken in a 375°F preheated oven and bake for 25 minutes.
    4. Increase the oven to 450°F and bake for an additional 15 minutes (until the chicken skin is crisp and golden brown).
    5. Serve immediately.
    Recipe Notes

    *For less calories, more protein and less fat, use chicken breasts.

    1 chicken breast =  266 cal/33g protein/ 12g fat

    *Serving Size: 1 chicken quarter leg

    Nutrition Facts
    Oven Baked Jerk Chicken
    Amount Per Serving
    Calories 162 Calories from Fat 117
    % Daily Value*
    Total Fat 13g 20%
    Saturated Fat 5g 25%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Cholesterol 45mg 15%
    Sodium 436mg 18%
    Potassium 37mg 1%
    Total Carbohydrates 2g 1%
    Dietary Fiber 0.3g 1%
    Sugars 0.2g
    Protein 10g 20%
    Vitamin A 3%
    Vitamin C 4%
    Calcium 1%
    Iron 2%
    * Percent Daily Values are based on a 2000 calorie diet.