Oven Jerk Chicken
Chicken thighs marinated in a fiery, fragrant blend of scotch bonnet, allspice, thyme, garlic and scallions, then roasted until charred.
- Servings
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 4 hr 55 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Blender
- Rimmed baking sheet with a rack
Instructions
Blend the green onions, chile, garlic, ginger, allspice, thyme, cinnamon, brown sugar, soy sauce, lime juice, oil and salt into a thick paste. Wear gloves or wash your hands well after handling the chile.
Cut a few deep slashes in each piece of chicken and rub the marinade all over and into the cuts. Refrigerate for at least 4 hours, or overnight.
Heat the oven to 425°F. Set a rack on the baking sheet and arrange the chicken on it skin side up.Heat the oven to 220°C. Set a rack on the baking sheet and arrange the chicken on it skin side up.
Roast until the skin is dark and charred in spots and the meat near the bone reads 175°F, 35–40 minutes.Roast until the skin is dark and charred in spots and the meat near the bone reads 79°C, 35–40 minutes.
For extra char, broil for 2–3 minutes at the end, watching closely. Rest for 5 minutes and serve with rice and peas and lime wedges.
Notes
- Scotch bonnets are very hot. Use half, seeded, for a milder jerk.
- On a grill, cook over medium indirect heat with the lid closed, turning occasionally, for about 35 minutes.
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Nutrition estimate
- Calories
- 675
- Protein
- 43 g
- Carbs
- 13 g
- Fat
- 51 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
