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Jerk-Inspired Chicken · Oven-Roasted

Oven-Roasted Jerk-Inspired Chicken

Bone-in chicken soaked in a blended marinade of allspice, thyme, green onions and hot peppers, then roasted until the edges char. A home-oven take on the Jamaican grilled classic.

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Prep
20 min
Cook
45 min
Total
5 hr 5 min
Serves
6
Level
Medium

Ingredients

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

Cook to 165°F inside (check with a thermometer).

Steps

  1. Put on disposable gloves. Hot peppers like scotch bonnets can burn your skin and eyes.
  2. Put all the marinade ingredients in a blender and blend until mostly smooth.
  3. Use a knife to make two shallow slashes in each piece of chicken so the marinade gets in.
  4. Put the chicken in a large zip-top bag or bowl, pour in the marinade and turn to coat. Wash your hands, gloves off.
  5. Refrigerate at least 4 hours or up to 24 hours, turning once if you can.
  6. Heat the oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top.
  7. Arrange the chicken skin side up on the rack, leaving the marinade that clings to it. Throw away the rest.
  8. 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).
  9. For more char, broil 6 inches from the heat until the edges blacken in spots. Watch closely.
  10. Rest the chicken, then serve with lime wedges.

Tip: Scotch bonnets are very hot. For a family-friendly version, use one seeded habanero or a jalapeño.

Tip: To grill instead, cook over medium indirect heat with the lid closed for 35 to 45 minutes, then move over direct heat to char.

Storage: Refrigerate up to 4 days.

Make ahead: The marinade keeps in the fridge up to 1 week. Marinate the chicken the night before.

Estimated nutrition per serving: 480 calories · protein 32 g · carbohydrates 9 g · fiber 1 g · sugars 5 g · fat 34 g (saturated 9 g) · sodium 1,030 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.