Experience the bold, smoky and spicy flavors of Jamaica with this authentic oven Baked Jamaican Jerk Chicken. This juicy oven-baked chicken is marinated in a blend of traditional jerk seasoning, then paired with creamy coconut infused rice and peas – creating a perfect balance of heat and comfort. Whether you’re craving jerk chicken or simply need a Jamaican dinner idea, this recipe delivers that signature jerk flavor in every bite.
What is Jamaican Jerk Chicken?
Jamaican Jerk Chicken is known for its bold, smoky flavor, thanks to it’s signature jerk marinade and traditional cooking method. The chicken is soaked in a fragrant blend of onions, scallions, scotch bonnet peppers, allspice, thyme, garlic, nutmeg, cinnamon and a touch of brown sugar, then baked to tender juicy perfection.
While authentic Jamaican jerk chicken is slow roasted or grilled over pimento wood, most home cooks achieve the same incredible flavor by using a grill, oven or even air fryer. However you choose to make it, the key is letting the jerk seasoning do its thang!
What is Jerk?
The term ‘jerk’ comes from the word charqui, meaning dried strips of meat (similar to jerky). It refers to the style of cooking and the seasoning, which dates back to the Maroons – enslaved Africans who escaped into the Jamaican mountains and used this unique way of preserving and flavoring wild game. The result? A globally beloved dish that embodies the Jamaican culinary history and resilience.
Why You’ll Love This Baked Jerk Chicken with Rice & Peas
- Tons of flavor – Smoky, spicy, well seasoned with a perfect balance of heat and sweetness.
- A Complete Balanced Meal – Protein packed with chicken with nourishing coconut rice and peas.
- Quick and Easy to Make at Home – Season overnight and bake, grill or even air fry. No special equipment needed.
Ingredients for Jerk Chicken
Chicken: Use a whole bird cut in quarters or all leg & thighs
All purpose seasoning: Salt also works in it’s place
Jerk wet seasoning: Make your own (instructions below) or buy it premade
Green seasoning (Optional): Not necessary but helps deepen the flavor. This is the green version of the jerk wet seasoning minus the browning and spices. Alternatively you can finely chop up the onions, thyme, scallions, scotch bonnet pepper and add to the chicken when seasoning.
How To Make Baked Jamaican Jerk Chicken
Step 1: Prep Chicken
- Remove any excess skin or waste from the chicken.
- Rinse with lime juice and/or vinegar, then pat dry.
Step 2: Marinate Chicken
- Coat chicken with both dry and wet jerk seasoning, making sure to rub it into every possible crevice.
- For tastier results, marinate overnight (12 – 24 hours) to let flavors deepen.
- Short on time? At least 30 minutes will still get you great flavor.
Step 3: Cook Chicken
- Oven Bake: Place chicken on a baking rack (placed inside a baking tray) or foil lined baking sheet and bake at 375F (190C) for 40 – 55 minutes until cooked through, then broil for a crispy charred finish.
- Grill: To get that smoky flavor, grill over charcoal, flipping occasionally.
Jamaican Jerk Marinade Ingredients (If Making Homemade Jerk Seasoning)
Aromatics: Onions, scallions, thyme
Heat & Spice: Scotch bonnet peppers, allspice, nutmeg, ginger & cinnamon
Tang & Sweetness: Vinegar, lime, bell peppers
Color & Depth: Browning sauce (for that deep rich dark color).
Don’t want to make your own jerk seasoning? Store bought jerk seasonings and marinades like Walkerswood Jamaican Jerk Seasoning or Grace Jerk Marinade work equally well.
Jamaican Rice & Peas: The Perfect Side Dish
Jamaican Rice & Peas is a must have with this baked Jamaican jerk chicken. It’s made with kidney beans (or pigeon peas aka gungo peas), coconut milk, thyme, scallions and a touch of scotch bonnet pepper, creating a slightly silky and flavorful rice that complements the spicy chicken well.
Tips For Jerk Chicken (& Rice & Peas) Success
- Use Scotch Bonnet Peppers: These give the jerk seasoning it’s signature heat and fruitiness. If you can’t find them, habenros work well, but use sparingly.
- Marinate longer for the Best Flavor: Marinating overnight gives the deepest flavor.
- Grill for Authentic Smoky Flavor: If you can, cook your chicken over a charcoal grill to get that smoky jerk taste.
- Coconut Milk Matters: Full-fat coconut milk gives rice and peas it’s creamy slightly sweet taste, so don’t skimp on it.
- Reserve Marinade For Sauce: Simmer the marinade leftover from the meat with chicken stock, ketchup, vinegar and brown sugar to make a flavorful drizzle.
How To Serve It
Jerk chicken and Rice and Peas is a meal that needs very little else. However, the following pairings lend to the authenticity of this classic Jamaican meal:
- Tossed Cabbage Slaw: A light refreshing side of veggies.
- Fried Plantains: For a sweet contrast to the spice and heat.
Storing & Reheating Leftovers
- Refrigerate: Store leftover chicken and rice separately in airtight containers for up to 4 days.
- Freeze: Jerk chicken freezes well for up to 3 months; rice and peas can be frozen but you may experience a change in texture when reheated.
- Reheat: Warm in a 350F oven for 10-15 minutes until heated through making sure to tent with a foil to prevent excess drying out. Microwave with a wet paper towel over the dish to prevent drying out.
Jamaican Jerk Chicken and Rice & Peas is the ultimate meal, giving comfort and satisfaction. Whether you’re making it for Sunday dinner or a weeknight barbecue, this dish delivers the spicy, smoky and vibrant flavors of Jamaica right into your kitchen.
Have you tried making Jerk chicken at home? Let me know how it turned out in the comments.
Oven Baked Jamaican Jerk Chicken
Equipment
- Baking tray or sheet along with a wire backing rack
- Food processor or Blender
- Large Bowl or Large Ziploc bag
- Meat thermometer
Ingredients
- 1 whole chicken or 2lbs of bone in chicken legs or thighs cut into quarters, cleaned and patted dry
- 1 tsp of salt
- 1 tbsp all purpose seasoning
- 2 tbsp wet jerk marinade for chicken
To make wet jerk marinade:
- 1 medium yellow onion chopped
- 8-12 cloves of garlic
- 4-6 stalks scallion
- 3-4 sprigs of thyme
- 12-15 pimento berries allspice berries
- 1-2 tsp nutmeg
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 1-2 scotch bonnet pepper remove seeds
- 2 tsp browning/browning sauce
- Juice of 1 lime
To make gravy
- ½ tbsp wet jerk seasoning or use marinade leftover from chicken
- ½ cup chicken stock
- 2 tbsp ketchup
- 1 tsp cornstarch + 1 tbsp water
Instructions
- Make jerk marinade by placing the ingredients In a blender or food processor and process into a wet paste.
- Place cut up chicken in the ziplock bag or large bowl, add the salt, all purpose seasoning and 2 tbsp of jerk marinade all over. If using ziplock bag, seal it and massage the seasonings and marinade into the chicken making sure get into every crevice as much as you can. If using your hands, massage salt, seasonings and marinade into as much of the chicken as possible making sure to get under the skin and every crevice and corner.
- Cover bowl or place ziplock bag on a tray/plate and marinate in fridge for at least 6 hours but preferably overnight (12-24 hrs).
- When ready to cook, remove chicken in jerk marinade from fridge for at least 30 minutes.
- Preheat oven to 400℉ /200℃
- Place chicken on a wire rack inside a baking tray OR on a foil lined baking tray greased with cooking spray. Be sure to give each piece enough space.
- Place baking tray on the middle rack in oven and bake for 40-45 minutes turning chicken on the other side at the halfway mark.
- Make gravy while chicken is in it's last 15 mins of cooking. Place 1/2 tbsp wet jerk seasoning (or leftover from chicken bowl) plus 1/2 cup water in a small pan and bring to a boil. Lower heat and slowly whisk in ketchup, 1 tsp brown sugar and cornstarch slurry until mixture starts to thicken. Taste and adjust for salt to your liking.
- During the last 5-7 minutes of cooking time mins, brush sauce over chicken using a pastry brush.
- Optional: Turn oven to broil during the last 3 minutes to get that charred skin.
- Chicken is cooked when inserting a meat thermometer reads 165℉ and the chicken is a deep brown color.
- Remove and let sit for 5 minutes then serve with rice & peas.
