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–+ servings
Grilled chicken thighs with a dark, seasoned crust, garnished with chopped green onions and lime slices on a white rectangular plate.
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Oven Jerked Chicken

A flavorful oven-baked jerk chicken made with a bold, spiced marinade featuring garlic, thyme, warm spices, and a touch of heat—perfect for an easy, budget-friendly dinner packed with Caribbean-inspired flavor.
Prep Time20 minutes
Cook Time55 minutes
Marinated Time1 day
Total Time1 day 1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 168kcal
Author: Wendy

Equipment

  • blender or food processor
  • Large mixing bowl or zip-top bag
  • Baking Sheet
  • aluminum foil
  • tongs
  • meat thermometer

Ingredients

  • 2 ½-3 pounds bone-in chicken skin-on chicken pieces (thighs, drumsticks, or mixed)
  • 6 green onions chopped
  • 4 cloves garlic
  • 1 teaspoon cayenne pepper use ½ teaspoon for milder heat
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon brown sugar
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetable oil

Instructions

  • Add the green onions, garlic, onion, thyme, brown sugar, allspice, cinnamon, nutmeg, smoked paprika, salt, black pepper, soy sauce, lime juice, vinegar, oil, and cayenne pepper to a blender or food processor. Blend until a thick, smooth paste forms.
    A glass bowl with raw chicken thighs, a glass container of mixed spices, and a bottle of olive oil on a white surface.
  • Pat the chicken dry and place it in a large bowl or zip-top bag. Coat the chicken thoroughly with the marinade, working it under the skin where possible, then cover and refrigerate for at least 4 hours or overnight for best flavor.
    A glass bowl filled with pieces of meat coated in a thick, brown marinade sits on a plain white surface.
  • Preheat the oven to 400°F and line a baking sheet with foil. Arrange the chicken pieces skin-side up, allowing excess marinade to drip off while keeping a good coating.
  • Roast for 45–55 minutes, or until the chicken reaches 165°F internally and the skin is browned and slightly crisp.
    Six cooked chicken thighs on a foil-lined baking sheet, with browned, roasted skin and visible juices and seasonings on the foil.
  • Let the chicken rest for 5 minutes before serving.

Notes

  • Blend marinade until smooth for best texture
  • Pat chicken dry before marinating
  • Let excess marinade drip off before baking
  • Always check internal temperature before serving

Storage

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out.
Freezing:
Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1Serving | Calories: 168kcal | Carbohydrates: 6g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 776mg | Potassium: 226mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg