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Authentic Oven-Baked Jamaican Jerk Chicken with Rice and Peas

Close-up of juicy Jamaican jerk chicken thighs served with rice and peas, garnished with fresh herbs.
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A recipe for tender, oven-baked Jamaican Jerk Chicken featuring a homemade marinade, served with traditional rice and peas.

Ingredients

Scale
  • 2 lbs chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 tablespoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 scotch bonnet pepper, minced (remove seeds for less heat)
  • 4 scallions, chopped
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water
  • 1/2 teaspoon salt (for rice)
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

  1. Combine soy sauce, lime juice, oil, brown sugar, ginger, allspice, thyme, pepper, cinnamon, nutmeg, salt, scotch bonnet pepper, scallions, garlic in a bowl. Mix well to create the jerk marinade.
  2. Place chicken pieces in a large resealable bag or non-reactive dish. Pour the marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
  3. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
  4. Remove chicken from the marinade, letting excess drip off. Place the chicken skin-side up in the prepared baking dish. Discard the remaining marinade.
  5. Bake the chicken for 40 to 50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is browned.
  6. While the chicken bakes, prepare the rice and peas: Rinse the rice until the water runs clear.
  7. In a medium saucepan, combine the coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat.
  8. Stir in the rinsed rice. Reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
  9. Fluff the rice with a fork.
  10. Serve the baked jerk chicken immediately over a portion of the coconut rice and peas. Garnish the dish with fresh cilantro.

Notes

  • For a smokier flavor without grilling, add 1/2 teaspoon of liquid smoke to the marinade mixture.
  • If you prefer chicken wings, reduce the baking time to 30 to 35 minutes.
  • Adjust the amount of scotch bonnet pepper based on your tolerance for heat.

Nutrition

Find it online: https://tastetaught.com/jamaican-jerk-chicken-recipe/