Jamaican Jerk Chicken

This protein-packed Jamaican classic uses a vibrant blend of aromatic spices and garlic to deliver bold, fiery flavor without relying on heavy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1/2 teaspoon ground cinnamon · 3 kcal in the whole recipe
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon chopped hot pepper · 21 kcal in the whole recipe
• 1 teaspoon crushed dried hot pepper · 3 kcal in the whole recipe
• 2 teaspoons crushed oregano · 5 kcal in the whole recipe
• 2 teaspoons thyme · 6 kcal in the whole recipe
• 1/2 teaspoon salt
• 6 garlic cloves, finely chopped · 26 kcal in the whole recipe
• 1 cup onion, puréed or finely chopped · 64 kcal in the whole recipe
• 1/4 cup vinegar · 13 kcal in the whole recipe
• 3 tablespoons brown sugar · 136 kcal in the whole recipe
• 8 pieces of skinless chicken (4 drumsticks, 4 breasts) · 916 kcal in the whole recipe

Method

1. In a large bowl, combine the cinnamon, allspice, black pepper, hot peppers, oregano, thyme, salt, garlic, onion, vinegar, and brown sugar to create the marinade.

   

2. Rub the marinade thoroughly over the chicken pieces. Cover and refrigerate for at least 6 hours (or overnight) to let the flavors deeply infuse.

   

3. Preheat your oven to 350°F (175°C). Arrange the marinated chicken pieces in a single layer on a baking pan.

   

4. Cover the pan with aluminum foil and bake for 40 minutes.

   

5. Remove the foil and continue baking for another 30 to 40 minutes, until the chicken is beautifully browned and the meat easily pulls away from the bone.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.