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roasted jamaican jerk chicken recipe.

 

Title: Authentic Roasted Jamaican Jerk Chicken Recipe (Spicy, Flavorful & Easy)

Make this bold and spicy Jamaican roasted jerk chicken at home! Marinated with authentic jerk spices and oven-roasted to perfection—perfect for family dinners or meal prep.

Bold & Spicy Roasted Jamaican Jerk Chicken (Oven-Baked)

Craving big, bold Caribbean flavor? This roasted Jamaican jerk chicken recipe brings the heat, spice, and smokiness of authentic jerk seasoning—no grill required! Marinated in a rich blend of fresh herbs, spices, and peppers, then oven-roasted until juicy and tender, this dish delivers all the flavor of a Jamaican classic right from your kitchen.

Serve it with rice and peas, fried plantains, or a fresh tropical salad for the ultimate island-inspired meal.

Ingredients (Serves 4–6):

For the Jerk Marinade:

  • 4–6 bone-in chicken thighs or drumsticks
  • 1 small onion, chopped
  • 2 scallions (green onions), chopped
  • 2 cloves garlic
  • 1–2 Scotch bonnet peppers (or habaneros for milder heat)
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1 tsp ground allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • 2 tbsp oil (olive or vegetable)
  • Salt and pepper to taste

Instructions:

1. Prepare the marinade:
In a blender or food processor, combine all marinade ingredients. Blend into a thick paste.

2. Marinate the chicken:
Pat chicken dry and place in a large bowl or zip-top bag. Pour jerk marinade over the chicken, coating it well.
Cover and refrigerate for at least 4 hours or preferably overnight for best flavor.

3. Preheat the oven:
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional, for crispier skin).

4. Roast the chicken:
Place marinated chicken on the rack or directly on the baking sheet. Roast for 35–45 minutes, turning once, until the chicken is fully cooked and has a dark, caramelized crust.

5. Rest and serve:
Let chicken rest for 5 minutes before serving. Garnish with lime wedges and fresh herbs if desired.

Serving Suggestions:

  • Jamaican rice and peas
  • Fried plantains
  • Coconut rice
  • Mango salsa
  • Grilled vegetables or tropical slaw

Why You’ll Love This Recipe:

  • Packed with bold Caribbean spices
  • Oven-roasted, no grill needed
  • Perfect for weeknights, BBQs, or meal prep
  • Naturally gluten-free and high in protein

Make It Your Way:

  • Grilled version: Grill over medium heat for 30–40 minutes, turning often.
  • Milder option: Use only one pepper or substitute with jalapeño.
  • Boneless option: Use chicken breasts or thighs, reduce roasting time to 25–30 minutes.

FAQs:

Q: What does jerk chicken taste like?
A: It’s savory, spicy, slightly sweet, and smoky—thanks to the unique blend of allspice, Scotch bonnet peppers, and herbs.

Q: Can I use jerk seasoning instead of marinade?
A: Yes! Mix dry jerk seasoning with oil and lime juice to create a quick marinade.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Final Thoughts:
This oven-roasted Jamaican jerk chicken is the perfect way to bring island flavor to your table. Whether you’re cooking for a crowd or meal-prepping for the week, it’s bold, spicy, and always satisfying.

Enjoyed this recipe?
Leave a comment below, tag your photos, and follow for more global recipes that are easy to make at home!



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