Baked Jerk Chicken Recipe

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5 from 2 votes

Sink your teeth into this Baked Jerk Chicken recipe. It is tender, flavorful, and finger-lickin' good!

Prep Time5

Cook Time2 40

Total Time2 45

Course: Main Dishes

Cuisine: Caribbean

Diet: Gluten Free, Dairy Free

Servings:

Calories: 668kcal

Author: Andrea

Ingredients

1/4 cup vegetable oil
2 Tbsp molasses
juice of 1 lime
1 habanero pepper stemmed and seeded
6 green onions
1 (1-inch) chunk fresh ginger
5 cloves garlic
1 Tbsp thyme
1 1/2 tsp allspice
1/4 tsp cardamom
1 tsp salt
1/4 teaspoon pepper
2-3 lbs chicken thighs, drumsticks, or chicken wings skin on
1 lime sliced

Instructions

Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
In the bowl of a food processor or blender, add the vegetable oil, molasses, lime juice, habanero, green onions, ginger, garlic cloves, thyme, allspice, cardamom, salt, and pepper. Process until smooth. The mixture will be fairly thick, almost pesto-like.
Add chicken to a large sauté pan or Dutch oven (with a lid). Pour or brush the mixture over the chicken, reserving about ¼ cup for the final broil. Add lime slices. Cover and bake for 2 to 2½ hours.
Brush the chicken with the reserved coating and broil uncovered until charred, about 5 minutes or so, depending on your broil setting. Serve immediately.

Notes

-The habanero doesn't really add crazy heat to this recipe, Next time I'd add two!

STORE any leftover Baked Jerk Chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can FREEZE the chicken for up to 2 months.

To REHEAT, thaw frozen chicken in the refrigerator overnight, then warm it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes or until heated through. Alternatively, you can reheat it in the microwave on medium power in 1-2 minute intervals until hot.

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