Jerk Chicken

5 from 2 votes

This Jerk Chicken is bursting with a perfect balance of savory, sweet, and spicy flavors that will keep you coming back for more!

Prep Time15

Cook Time23

Total Time38

Course: Dinner

Cuisine: Healthy, Jamaican

Keyword: Jerk Chicken

Servings: servings

Author: Chelsea Lords

Cost: $8.92

Equipment

Sheet pan (15" x 10") lined with aluminum foil

Ingredients

1 pound boneless, skinless chicken thighs or breasts, see note 1
4 teaspoons olive oil
2 teaspoons soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon paprika
3/4 teaspoon light brown sugar
1/8 teaspoon ground cayenne pepper optional
1/4 teaspoon allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon pepper
Fresh lime juice for serving
Cooked rice for serving

US - Metric

Instructions

Preheat oven to 425°F. Line a large sheet pan with foil. Don’t skip the foil, or clean-up will be rough! For instructions on grilling, see note 2.
In a small bowl, combine the olive oil, soy sauce, garlic powder, onion powder, dried thyme, paprika, brown sugar, ground cayenne pepper, allspice, ground cinnamon, nutmeg, salt, and pepper. Whisk to combine.
Pat thighs dry with paper towel. Use your hands to rub the mixture all over each thigh, both sides, to evenly cover all the meat. You should use every bit of the seasoning mix.
Place chicken flat on the prepared sheet pan. Make sure the pieces are spaced out and not crowded together. Bake for 15 minutes, then remove pan from the oven.
Position the oven rack about 8 inches from the heat source and switch to broil. Immediately return the tray to the oven and broil for 6–10 minutes, or until the chicken is nicely blackened and caramelized. The internal temperature should reach 160°F, with carryover heat bringing it to 165°F. In my oven, 8 minutes works perfectly for 5.5-ounce thighs.
Remove pan and let stand for 5 minutes to rest uncovered. Transfer to a cutting board and dice or thinly slice. Serve over rice and drizzle lots of fresh lime. Enjoy!

Video

Notes

Note 1: Chicken:

The recipe is intended for chicken thighs; each one about 5.5 ounces, roughly 3 chicken thighs total. If there is a lot of excess fat, trim it off. In my experience, the thighs taste better and usually have less fat and gristle if you buy organic, grass-fed chicken. This recipe doubles and triples well, but remember that bake time may be longer.
If you want to use chicken breasts, you'll need about 2 large boneless, skinless breasts. The baking instructions above are meant for thighs and will result in dry chicken breasts. Here’s how to prepare blackened chicken breasts:
- Slice chicken breasts in half widthwise to create 4 thinner pieces. Lightly pound each piece with a meat mallet or pan to create even thickness without flattening them. Rub the seasoning evenly over all pieces, using the entire mix. Drizzle oil into a large heavy-bottom skillet and heat on high. Once hot, add the chicken in a single layer. Cook for 2–4 minutes per side, until fully cooked with an internal temperature of 160°F. Transfer to a plate, tent with foil, and let rest for 5 minutes.

Note 2: Thighs or breasts will work great on the grill, just follow the preparation instructions above for either cut. Here's how to grill the chicken:

Preheat grill to medium-high or 450°F. Place seasoned chicken flat on a clean, well-greased grill. Close the lid and cook for 4–5 minutes until caramelized. Use a thin metal spatula to flip the chicken, then grill for another 3–5 minutes, or until the internal temperature reaches 160°F. Remove from the grill, cover loosely with foil, and let rest for 5 minutes before serving. Cooking time may vary depending on the size of the chicken and grill heat.

Storage: To store leftover Jerk Chicken, cool completely and place in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a bit of oil for 3–5 minutes, or microwave for 1–2 minutes until heated through.

Nutrition