Oven-Baked Jerk Chicken

This version of the Jamaican-favorite jerk chicken gets its flavor from a spectrum of seasonings, including allspice, thyme, soy sauce and the legendarily hot ghost chile.

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  • Servings: 2

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  • 1 small onion
  • 1 scallion
  • Juice from 1 lime
  • 1 ghost pepper 
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon black peppercorns
  • 1 packed tablespoon brown sugar 
  • 1/2 tablespoon soy sauce
  • Eight 6-ounce bone-in chicken thighs with skin

How to make this recipe

  1. Preheat the oven to 425°. In a blender combine the onion, scallion, lime juice, ghost pepper, allspice, cinnamon, nutmeg, thyme leaves, peppercorns, brown sugar and soy sauce and blend until smooth.

  2. In an ovenproof baking dish, arrange the chicken thighs skin side up. Cover the chicken with the jerk sauce, working some of it underneath the chicken skin.

  3. Bake the chicken in the preheated oven for 20 minutes. Turn on the broiler and move the chicken to the top rack. Broil the chicken until the top gets a little crispy and the internal temperature reaches 165°, about 5 minutes.

Contributed By Photo © Kristen Stevens Published September 2014

1042969 recipes/oven-baked-jerk-chicken 2015-11-25T14:58:53+00:00 Kristen Stevens 2||fast|web-exclusive|weeknight-dinner|roasting september-2014 recipes,oven-baked-jerk-chicken 1042969

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