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Authentic Oven-Baked Jamaican Jerk Chicken with Coconut Rice and Peas

Close-up of perfectly seasoned Jamaican jerk chicken served next to a mound of rice and peas on a white plate.
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Make incredibly juicy and flavorful Jamaican Jerk Chicken in your oven. This recipe uses an authentic jerk marinade for bold, spicy island flavor and pairs perfectly with creamy coconut rice and peas for a complete weeknight Jamaican meal.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup fresh scallions, chopped
  • 1/2 cup fresh thyme leaves
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon ground allspice
  • 1 tablespoon dried scotch bonnet pepper flakes (adjust to your heat preference)
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 1/2 cup white vinegar
  • 1 cup long-grain white rice
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water
  • 1/2 cup dried kidney beans (or 1 cup canned, rinsed)
  • 1 teaspoon salt

Instructions

  1. Prepare the Jerk Marinade: In a food processor, combine the scallions, thyme, soy sauce, oil, brown sugar, ginger, allspice, scotch bonnet flakes, nutmeg, cinnamon, garlic powder, cloves, black pepper, and vinegar. Pulse until you have a thick, slightly chunky marinade.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring every piece is coated well. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best flavor penetration.
  3. Prepare the Coconut Rice and Peas: Rinse the rice until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, kidney beans, and salt. Bring the mixture to a boil over medium-high heat.
  4. Simmer the Rice: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 10 minutes before fluffing with a fork.
  5. Bake the Chicken: Preheat your oven to 375°F (190°C). Arrange the marinated chicken pieces skin-side up on a wire rack set over a baking sheet. Discard any excess marinade.
  6. Cook the Chicken: Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply browned and slightly charred in spots. For crispier skin, you can switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
  7. Serve: Let the baked jerk chicken rest for 5 minutes before serving hot alongside the fragrant coconut rice and peas.

Notes

  • For a smokier taste without a grill, add 1/2 teaspoon of liquid smoke to the marinade mixture.
  • If you prefer chicken wings, reduce the baking time to 35-40 minutes at 400°F (200°C).
  • If you cannot find scotch bonnet peppers, use habanero peppers, adjusting the quantity based on your tolerance for heat.

Nutrition

Find it online: https://yummagnet.com/jamaican-jerk-chicken-oven-baked-recipe/