Oven Baked Jerk Chicken
I love Jerk Chicken. I don’t know many people don’t to be fair. The fresh flavors of herbs and spices paired with the sweet smoke of the BBQ is heavenly. So what happens if you have no BBQ around?
Simple maths. You Bake it in the oven! Although it wont have that key element to “jerk”, it embodies all the same flavors minus the smoke.
I used a whole chicken and spatchcocked it (sounds fun). I cut the back out, press the body down and place it (inside down) in a roasting pan. Next, I prepare all my herbs, spices and veg.
Here’s what you need:
- garlic
- onion
- bell pepper
- fresh thyme
- spring onion
- scotch bonnet
- fresh parsley
- all purpose seasoning
- chicken seasoning (or seasoning salt)
- Browning
- Carrots
So how do you prepare it?
I chop the garlic, parsley, onion, scotch bonnet, spring onion and slice the bell pepper. I start to season the chicken and throw in all the herbs and veg. Then I add a little browning (about 2tps give or take) and massage it all throughout. You want to let this marinate for at least an hour so all the flavours can penetrate the skin and meat.
Now how about that baking?
So my go to for moist chicken is to COVER IT. This helps it to cook faster and seals it making one juicy bird. Cover in foil and place in a 350F/150C oven for at least 30 min. After 30 min check that the chicken has created enough stock then begin to baste the skin. This keeps the meat moist and gets the skin to crisp up a bit. Now you can leave the chicken uncovered and place back in the oven to finish. Once the skin is browned and a little firm it should be ready. You can pinch the thighs as well. If they are soft your good to go!
WARNING your mouth will water! Your chicken will fall off the bone its so GOOD!
I paired this with rice and peas, steamed pumpkin and sauteed kale with onion and garlic in lemon pepper.
Need another chicken recipe?
Check out my lemon herb rubbed chicken
Here’s the recipe:
Comment below if you made this or take a pic and tag me on instagram! @myeagereats
AuthorsefordCategoryChicken, dinner ideas, Lunch ideas, summer recipesDifficultyBeginnerWant the flavor of jerk without the BBQ? This recipe will satisfy your island cravings. It's made with all the same well known flavors of the Caribbean minus the smoke.
First, clean and spatchcock your chicken by cutting the backbone out and pressing down on the breast bone. You will now be able to spread it flat into a roasting pan inside down.
Second, Chop the garlic, parsley, onion, scotch bonnet, spring onion and slice your bell peppers. Slice your carrots and place them aside separately.
Now, Add your seasonings, browning, herbs and veggies to the roasting pan and massage them into the chicken well. Add your carrots around your chicken.
Let the chicken marinate for at least an hour. This allows the chicken to get all of that good flavor.
Next, Pre heat your oven to 350F/150C.
Cover your roasting pan with foil and bake for at least 30 minutes. After 30 minutes it should have created its own stock. baste your bird with the stock from the pan and place it back into the oven uncovered until the skin is golden and a little firm (check my notes in the blog for extra tips).
Finally, when your chicken is done remove from the oven and let it rest for at least 15 minutes before serving. Your chicken should fall off the bone.
ENJOY!
Ingredients
Directions
First, clean and spatchcock your chicken by cutting the backbone out and pressing down on the breast bone. You will now be able to spread it flat into a roasting pan inside down.
Second, Chop the garlic, parsley, onion, scotch bonnet, spring onion and slice your bell peppers. Slice your carrots and place them aside separately.
Now, Add your seasonings, browning, herbs and veggies to the roasting pan and massage them into the chicken well. Add your carrots around your chicken.
Let the chicken marinate for at least an hour. This allows the chicken to get all of that good flavor.
Next, Pre heat your oven to 350F/150C.
Cover your roasting pan with foil and bake for at least 30 minutes. After 30 minutes it should have created its own stock. baste your bird with the stock from the pan and place it back into the oven uncovered until the skin is golden and a little firm (check my notes in the blog for extra tips).
Finally, when your chicken is done remove from the oven and let it rest for at least 15 minutes before serving. Your chicken should fall off the bone.
ENJOY!
