This Easy Jamaican Jerk Chicken is a friendly version of the famous Jamaican chicken. Let me show you how to enjoy this spicy, tasty dish.
This post is sponsored by Mizkan®
"Jamaican" you said? Yes, an Easy and Quick Jamaican Jerk Chicken recipe.
And this would not be the first time we write about Jamaican cuisine, or the [counts fingers] er... many times we have written about other Caribbean cuisines. And to introduce you to Jamaican cuisine we bring you a very simplified version of its most famous dish.
Why try it
You'll love this Quick, Easy Jamaican Jerk Chicken Recipe, and perhaps get inspired to try the original version.
One of the best ways to learn more about your own culture is to study that of your neighbors. Not surprisingly Caribbean cuisines have more in common when it comes to ingredients and cooking methods than they have differences.
Good food is good food, and much as we love our Dominican food we are not closed to savoring the flavors from beyond our shores.
What does it taste like?
It is a very fiery dish, so if you don't like spicy food this may not be your cup of tea. You can still eliminate the cayenne pepper and it will be tasty, but the defining characteristic of this dish is that it is SPICY!
About my recipe
This recipe, though I've tried to keep it as close to the authentic Jamaican jerk, is not necessarily the traditional one, bearing in mind that in Jamaica --like everywhere-- there are countless ways home cooks make the same dish. I was aiming for a quick, simple jerk chicken recipe. I think I got it.
If you are wondering what side dish to serve with Jerk Chicken, I suggest that you serve it with Dominican Moro (which, not surprisingly, has its own equivalent in Jamaican cuisine called "rice and peas").
Only one thing left to say: Buen provecho!
Easy Jamaican Jerk Chicken Recipe
- 12 chicken thighs
The easy way
- Juice of two limes
- 4 tsp of ground cayenne pepper
- 1 tbsp of brown sugar (optional)
- 1 tbsp of garlic powder
- 1 tbsp of ground ginger
- 1 tbsp of onion powder
- A pinch of ground allspice
- 1 tbsp of dry thyme leaves
- 4 tbsp of soy sauce
- 1 tsp of salt
- 4 tbsp of vegetable oil
The super-easy way
- 1 cup of Mizkan's Jamaican Jerk Sauce
The easy way
Making the rub: Mix all the ingredients (minus the chicken and oil) and stir to form a paste. Rub this paste on the chicken, try to get some under the skin too. Drizzle the chicken with oil.
To cook in the oven: Pre-heat oven to 375 ºC (190 ºC). Place on a baking tray with a wire rack (Amazon affiliate link) skin side up. Cook in the oven for 45 minutes, or until some of the skin has blackened. Remove from the oven. See notes for safety information.
To cook in the air fryer: Cook in pre-heated air fryer to 400°F (200°C) for 20 minutes. First skin side down for 10 minutes, then skin side up for the remaining 10 minutes or until the skin is crispy and a bit blackened. See notes for safety information.
To cook on the BBQ: Cook on medium-low (about 250°F [125 ºC]) for 45 minutes skin side down, rotate to skin side up and cook for another 45 minutes, or until the skin is crispy and a bit charred. See notes for safety information.
Serve with moro de habichuelas (rice and beans).
The super-easy way
Marinade: Marinade the chicken for an hour in the Mizkan's Jamaican Jerk Sauce.
Roasting: Pre-heat oven to 375 ºC (190 ºC). Place on a baking tray with a wire rack (Amazon affiliate link) skin side up. Cook in the oven for 45 minutes, or until some of the skin has blackened. Remove from the oven.
Serving: Serve with moro de habichuelas (rice and beans).
Tips and Notes
Esta receta está patrocinada por Mizkan®, pero las opiniones son 100% mías.