Oven-Roasted Jerk-Inspired Chicken
- Marinade
- 4 green onions, roughly chopped
- ½ medium onion, roughly chopped
- 1–2 scotch bonnet or habanero peppers, stemmed; seeded for less heat
- 4 cloves garlic
- 1 tbsp fresh ginger, sliced
- 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
- 2 tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp black pepper
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 1 ½ tsp kosher salt
- Chicken
- 3 ½ lb bone-in skin-on chicken thighs and drumsticks
- To serve
- limes, cut into wedges
Oven-Roasted Jerk-Inspired Chicken
- Put on disposable gloves. Hot peppers like scotch bonnets can burn your skin and eyes.
- Put all the marinade ingredients in a blender and blend until mostly smooth.
- Use a knife to make two shallow slashes in each piece of chicken so the marinade gets in.
- Put the chicken in a large zip-top bag or bowl, pour in the marinade and turn to coat. Wash your hands, gloves off.
- Refrigerate at least 4 hours or up to 24 hours, turning once if you can.
- Heat the oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top.
- Arrange the chicken skin side up on the rack, leaving the marinade that clings to it. Throw away the rest.
- Roast until the skin is deep brown and the thickest piece reads at least 165°F (74°C) near the bone (175°F is best for thighs).
- For more char, broil 6 inches from the heat until the edges blacken in spots. Watch closely.
- Rest the chicken, then serve with lime wedges.
Oven-Roasted Jerk-Inspired Chicken
- Cook to 165°F inside (check with a thermometer).