Deliciously Easy Jerk Chicken

For a deliciously simple version of Caribbean style roast chicken, try this Easy Jamaican Jerk Chicken Recipe. This tasty, tender jerk chicken will quickly become a supper staple. It's ideal for dinner preparation.

Lets break it down from the beginning: The term jerk refers to a popular Jamaican cooking method. All types of foods, including vegetables, are customarily marinated in an allspice and Scotch bonnet pepper paste or rub. The meat is then slowly smoked on long pimento wood sticks.

But, to keep things simple, and still keep all that smokey, spicy flavor, I'm going to show you how easy it is to make amazing jerk chicken right in your kitchen.


  • Chicken Legs/Breast
  • 1/3 cup olive oil
  • 2 TB light brown sugar, packed
  • 1 heaping TB dried thyme
  • 2 tsp ground allspice
  • 2 tsp smoked paprika
  • 1/4  1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

1.) Preheat the oven to 425 degrees Fahrenheit and place the rack in the lower middle position. Remove excess moisture from chicken with paper towels. Poke holes in the chicken with a fork on all sides. Remove from the equation.

2.) To make a spice rub/paste, add all remaining ingredients in a mixing basin. Evenly rub the mixture below and on top of the skin of the chicken.

3.) Place the chicken on a large rimmed/foil-lined baking sheet, leaving space between each piece of chicken. Preheat oven to 400°F and bake for 40 minutes, or until golden brown. Serve right away.

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