Oven Roasted Jerk Chicken

Oven Roasted Jerk Chicken is seasoned to spicy perfection and is just so juicy! In just 1 hour, you’ll have moist, flavorful chicken seasoned with a collection of Caribbean spices and marinated for maximum moisture.

Ingredients

• 10 chicken pieces thighs, drumsticks and bone in breast
• 3-4 sprigs thyme fresh, leaves plucked off
• 1-3 scotch bonnet pepper seeded, based on your heat preference
• 1 bunch green onions rough chopped
• 1/4 soy sauce
• 1/2 orange juice
• 1/4 olive oil
• 1/4 rice vinegar
Jerk Dry Seasoning
• 2 tablespoons brown sugar
• 2 tablespoons garlic powder
• 2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon allspice ground
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Add brown sugar, garlic powder, salt, onion powder, allspice, thyme, parsley, cayenne pepper, cinnamon, and nutmeg in a bowl. Stir until combined.
2. In a food processor combine fresh thyme, pepper, green onions, soy sauce, orange juice, olive oil, rice vinegar, and half of the dry jerk seasonings. Process until the mixture is nearly smooth. Can be a little lumpy.
3. Place chicken in a dish or bag and pour marinade over the chicken and make sure to coat all sides. Let marinate for at least 4 hours. Overnight is even better.
4. Preheat oven to 400 degrees. Lightly grease a baking sheet with nonstick spray. Line up chicken pieces on the prepared tray. Lightly sprinkle with remaining dry jerk seasoning.
5. Bake for 25-30 minutes until chicken reaches an internal temperature of 165 degrees F for light meat and 175 degrees F for dark meat.