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Baked Jerk Chicken

Jerk seasoning is a favorite from our island brothers and sisters, the marinade was originally used for Pork but it has since spread to  chicken, beef and goat.  If you are unable to get ground allspice or allspice berries, feel free to substitute Uziza seeds. The recipe will no longer be jerk chicken but we can call it Jerk inspired chicken


Oven Baked Jerk Chicken

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Serves: 10

This is a recipe I adopted from a few of my favorite Caribbean cookbooks, it's a favorite in my home.
  • 1 Tspn ground allspice
  • 1 Tspn ground cinnamon
  • 1 Tbspn ground thyme
  • 1 Tspn ground nutmeg
  • 2 scotch bonnet peppers (ata Rodo)
  • Small Ginger - peeled
  • 2-3 Clove garlic - Peeled
  • 2 Tbspn vegetable oil
  • 3 sprigs green onion
  • Juice of one lime
  • 1 Tbspn Vinegar
  • Salt - To taste
  • 2 cubes Maggi
  • 10 chicken pieces
  1. Combine all ingredients except chicken in a blender, puree to a fine paste
  2. Place chicken in a bowl and pour in spice blend. Refrigerate for at least 4 hours, but up to a day is preferable
  3. Preheat oven to 350F and line an oven tray with parchment or foil
  4. Arrange chicken on tray, place in heated oven and bake for 25-30 minutes (or until juice of pierced chicken runs clear)
Serve with your choice of sides including Fried plantain, Coconut Rice & Beans or Salad

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Jerk Chicken / Fried plantain / Coconut Rice and Beans

 Serve Jerk chicken with a side of Coconut Rice & Beans