Oven Baked Jerk Chicken Recipes

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

Steps:

• Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
• Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
• Preheat grill to high.
• Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
• Preheat oven to 300 degrees F.
• Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
• Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

Steps:

• Heat oven to 400ºF.
• Rub chicken with seasoning. Heat large heavy nonstick skillet over medium-high heat. Add 1/2 of the chicken pieces; cook 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer browned chicken pieces to 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken pieces.
• Add onion and lemon slices to drippings in skillet; cook 2 min., turning after 1 min. Spoon over chicken.
• Pour dressing over ingredients in pan; top with thyme. Cover.
• Bake 40 min. or until chicken is done (165ºF), uncovering for the last 10 min.

Steps:

• Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
• Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
• Cut the chicken up in to 4 pieces.
• Rub the sauce in to the meat, saving some for basting and dipping later.
• Leave the chicken in the fridge to marinade overnight.
• Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
• Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
• Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!).
• Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.

Steps:

• Put all ingredients in the Electric Blender,except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from Blender.
• Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard.
• Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season.
• Pre-heat the oven to 400 degrees F.
• (Optional) You can let this sit in the refrigerator overnight or let it sit for a couple of hours. It's your choice.
• Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven.
• Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.

Steps:

• Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef's knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.
• Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30-35 minutes.
• Do Ahead
• Jerk spice can be made 3 months ahead. Store airtight at room temperature.