This jerk recipe is boldly flavored and sweet-and spicy, taking the “boringness” out of poultry!
I’ve made This great weeknight meal many times because it’s so delicious. Even leftovers are delicious.
My family and I eat chicken quite often. Everyone around here loves it because it’s affordable and tasty. It’s so delicious and cheap; I always look for new ways to prepare it.
While reading “Yes Chef,” the fascinating memoir of chef Marcus Samuelsson I got the idea to make this delicious chicken recipe. When Mr. Samuelsson mentioned “jerk seasoning,” I was immediately intrigued.
I quickly searched the internet and discovered that it is made up of various spices. This jerk chicken is my interpretation of the classic recipe. The Jerk seasoning is based on This recipe By Aaron McCargo Jr.
Ingredients
This jerk recipe is easy to make. You only need a few ingredients. You can find the exact measurements in the recipe below. What you will need is listed below:
Coconut Oil: A refined oil is the best for oven temperatures. You can also use avocado oil. This oil has a neutral taste and a high smoking point.
Honey, I haven’t tried a sugar-free alternative, so I’m still determining if it would work. But it is an option to consider if you want to keep carbs at a minimum.
Spices I use ground cumin, allspice, and cinnamon. Make sure that they are freshly ground! Stale herbs can ruin a meal.
Kosher Salt and Black Pepper If you use acceptable salt, you must reduce it by half, or your dish may become too salty.
Drumsticks of chicken: You can choose whether to leave the skin on or not. I leave the skin intact. You can use chicken thighs and legs. Bake them longer, perhaps 5-10 more minutes (cover the top loosely with foil).
Home Jerk Chicken
JERK CHICKEN
Last Updated: May 5, 2023, * Recipes developed by Vered deLeeuw Review of nutrition by Rachel Benight MS, RD This website uses cookies and ads to generate revenue.
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This jerk recipe is boldly flavored and sweet-and spicy, taking the “boringness” out of poultry!
I’ve made This great weeknight meal many times because it’s so delicious. Even leftovers are delicious.
My family and I eat chicken quite often. Everyone around here loves it because it’s affordable and tasty. It’s so delicious and cheap; I always look for new ways to prepare it.
While reading “Yes Chef,” the fascinating memoir of chef Marcus Samuelsson I got the idea to make this delicious chicken recipe. When Mr. Samuelsson mentioned “jerk seasoning,” I was immediately intrigued.
I quickly searched the internet and discovered that it is made up of various spices. This jerk chicken is my interpretation of a classic recipe. The Jerk seasoning is based on This recipe By Aaron McCargo Jr.
Ingredients
This jerk recipe is easy to make. You only need a few ingredients. You can find the exact measurements in the recipe below. What you will need is listed below:
Coconut Oil: A refined oil is the best for oven temperatures. You can also use avocado oil. This oil has a neutral taste and a high smoking point.
Honey, I haven’t tried a sugar-free alternative, so I don’t know if it would work. But it is an option to consider if you want to keep carbs at a minimum.
Spices I use ground cumin, allspice, and cinnamon. Make sure that they are freshly ground! Stale herbs can ruin a meal.
Kosher Salt and Black Pepper If you use acceptable salt, you must reduce it by half, or your dish may become too salty.
Drumsticks of chicken: You can choose whether to leave the skin on or not. I leave the skin intact. You can use chicken thighs and legs. Bake them longer, perhaps 5-10 more minutes (cover the top loosely with foil).
Variations
This recipe can be made with skin-on or bone-in chicken They’llhey’ll take 40-45 minutes t depending on the size bake. You can use a thermometer and check if they’re done. Aim for 165degF internal temperature when the meat is not touching bone.
Replace the coconut oil with ghee, avocado oil, or a combination.
In this recipe, maple syrup can be substituted for honey.
JERK CHICKEN INSTRUCTIONS
Scroll down the recipe card to see detailed instructions. The basic steps to make this recipe are:
Mix all ingredients, except the chicken, to create a flavorful seasoning paste. (Photos 1-2).
Spread the paste over the entire chicken. (Photo 3).
The chicken should be baked for 35-45 mins at 400degF, basting the bird halfway through. (Photos 4-6).
Expert Tips
The video shows how to spread paste if the seasoning paste is too hard on cold chicken pieces. Bake the chicken for 10 mins and then spread it. Continue baking the chicken, basting it again midway, for 25-35 minutes.
This recipe took 45 mins in my old oven. In my new, hotter range, it only takes 35 minutes. I also need to cover the chicken loosely with foil after 30 minutes. The temperature of ovens can vary greatly!
Suggestions for Serving
This is an incredibly versatile main dish. It goes well with almost anything. I usually serve it with mashed cauliflower or cauliflower rice.
You can also serve jerk with a site that requires a 400° oven, like roasted cauliflower.
Ingredients
Coconut oil, two tablespoons melted.
Two tablespoons of honey or liquid sugar substitute
Allspice, one tablespoon
1/4 teaspoon ground cinnamon
Red pepper flakes, 1/2 teaspoon
14 teaspoons of ground cloves
14 teaspoon cumin ground
One teaspoon of Diamond Crystal Kosher Salt
Black pepper, freshly ground: 1/2 teaspoon
10 (4 oz each) chicken drumsticks skin on
Instructions
Preheat your oven to 400degF. Line a large baking sheet with a rim and grease it well. Line the pan with foil to avoid a messy cleanup when the honey caramelizes.
Combine the first nine ingredients, except chicken, in a small bowl using a spoon.
Place the chicken in one layer on the baking sheet. Spread the paste over the drumsticks. Please read the important note below.
The chicken should be cooked until it is well browned, fragrant, and fully cooked, which can take 35-45 minutes, depending on the oven. Keep an eye on the chicken after 30 minutes of baking. Cover the top with foil if it is getting too dark. Continue baking until the chicken is cooked through. You want to aim for an internal temperature between 165 and 168 oF.
