Jerk Chicken is packed with a delicious blend of savory, sweet and spicy flavors!
With just a sheet pan, chicken thighs and a few pantry staples, you can create this Caribbean-inspired dish in no time.
What Is Jerk Chicken?
Jerk Chicken is a traditional Caribbean dish that originated in Jamaica. It is made by marinating or rubbing chicken with a spice mixture (called jerk seasoning) that typically includes a blend of spices such as allspice, thyme, cinnamon, nutmeg, and chili peppers.
Jerk Chicken is known for its unique combination of flavors, which include a balance of heat, sweetness, and spice. The end result is tender and juicy chicken with a deep, complex flavor profile. It is a popular street food and traditional meal in Jamaica, and it’s also commonly served in Caribbean and Caribbean-inspired restaurants around the world.
Jerk Chicken Tips
- Don’t forget to line the pan with foil. The cleanup without foil is brutal!
- Space chicken pieces out on the pan with plenty of room. (They shouldn’t be bunched or folded.)
- Adjust seasoning with larger batches. If you want to double (or triple) the recipe, don’t forget to increase the salt and pepper too! Bake time will also increase with more meat on the pan.
- Make sure to use boneless, skinless chicken thighs for this recipe.
- For the best flavor, use fresh spices.
- If you want to add a bit more heat to the recipe, feel free to add more cayenne pepper. Not a fan of heat? Leave out the cayenne pepper (but keep in mind you will be losing out on some flavor!)
- When rubbing the seasoning mixture onto the chicken, make sure to cover all sides and use all of the mixture.
- Keep an eye on the chicken while it’s broiling. Cooking times may vary, depending on the size of the chicken thighs and your oven.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
How to Make Jerk Chicken:
- In a small bowl, mix together the spices, olive oil, and soy sauce to create the seasoning mixture.
- Pat the chicken thighs dry with a paper towel and then coat them evenly with the seasoning mixture.
- Cook the chicken using one of the following methods:
- Oven: Preheat the oven to 425 degrees F. Line a large sheet pan with foil. Place the chicken thighs on the pan, spacing them out to ensure they have plenty of room. Bake for 15 minutes; then switch the oven to broil and cook for an additional 6-10 minutes, or until the chicken is cooked through and has a nice blackening and caramelization.
- Grill: Preheat the grill to medium high (450 degrees F). Add the seasoned chicken to a clean and well-greased grill, placing it flat on the grates. Close the grill and cook for 4-5 minutes per side, or until the chicken is nicely caramelized and cooked through.
- Cast-iron skillet:(If using boneless, skinless chicken breasts, cut them in half widthwise to make four pieces. Use a meat mallet or frying pan to pound each piece to an even thickness.) Rub the seasoning mixture all over the chicken pieces. Heat a large, heavy-bottom skillet over high heat; then add a drizzle of oil. Add the chicken pieces in one layer and cook for 2-4 minutes per side, or until the chicken is cooked through. Remove the chicken to a plate to rest.
Storage
Leftovers
Jerk Chicken is at its best when enjoyed fresh, but in case you have leftovers, here’s how to properly store and reheat them.
To store leftovers, place the cooled Jerk Chicken in an airtight container and store it in the refrigerator for up to 4 days. To reheat, you can use one of the following methods:
- Stovetop: Heat a skillet over medium heat and add a small amount of oil. Add the sliced jerk chicken and cook, stirring occasionally, for 3-5 minutes, or until the chicken is heated through.
- Microwave: Place the Jerk Chicken in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat on high for 1-2 minutes, or until the chicken is heated through.
What To Serve With Jerk Chicken
There are many different sides that can complement Jerk Chicken nicely. Here are a few popular options:
- Rice: Jerk Chicken is often served with rice, either plain white rice or a more flavorful version such as Jamaican rice and peas or coconut rice.
- Plantains: Fried or grilled plantains are a popular side dish that can be served on the side for a sweet and savory balance.
- Slaw: A fresh and crunchy slaw made with cabbage, carrots, and a tangy dressing can provide a nice contrast to the spicy chicken.
- Salad: A simple mixed green salad with a light vinaigrette or citrus dressing can help cut the heat of the chicken and add some freshness to the meal.
- Grilled or roasted vegetables: Grilled or roasted vegetables like bell peppers, onions, and zucchini make a nice side dish to Jerk Chicken and add some color to the plate.
- Corn on the cob: Corn on the cob is another popular option. Grill it or boil.
- Mango salsa: A mango salsa is a great way to balance the heat of the Jerk Chicken, as well as adding a sweet, fruity flavor to the dish.
Jerk Chicken
This Jerk Chicken is bursting with a perfect balance of savory, sweet, and spicy flavors that will keep you coming back for more!
Equipment
- Sheet pan 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 ground 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
Instructions
- Preheat oven to 425℉. 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, ground 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 of 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
Recipe Notes
Note 1: Chicken:
- The recipe is intended for chicken thighs; each one about 5.5 ounces, roughly 3 chicken thighs total for this recipe. 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. If you use chicken breasts, don’t follow the baking instructions above; it’s 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 four 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.
- Preheat the 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.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 1g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 537mg | Potassium: 574mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG, we so enjoyed this recipe. I love the spices, I might kick up the cayenne next time. Grilled perfectly.
Thank you
Delish! So thrilled you enjoyed! Thanks Carol! 🙂