Jerk Chicken in Oven Recipe
Servings: 6
Equipment
- 1 sheet pan
- 1 Bowl to mix marinade and soak meat, covered with saran wrap
Ingredients
- 2.5-3 pounds chicken thighs bone-in, skin on used
Jerk Chicken Thighs Marinade
- 4 tbsp garlic minced
- 1 tsp cayenne pepper less or more for heat
- 1 tsp thyme
- 1 tbsp brown sugar
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
Instructions
- Combine all marinade ingredients in a large bowl or gallon freezer bag and mix together.
- Blot chicken skin dry with paper towels and combine with marinade making sure that every piece is coated well all over.
- Zip gallon freezer bag shut removing all air, or cover bowl with plastic wrap and store in the refrigerator for 4 hours - overnight.
- Preheat oven to 400F. Spray sheet pan with non stick spray or line with parchment paper.
- Lift each thigh up and allow excess marinade to drip off. Lay on sheet pan in one layer without overlapping and bake for 45 minutes or until thickest part of each piece reaches 165F.
- Remove, leave on pan for 5-10 minutes to rest before serving and slicing.
Nutrition
Serving: 2oz | Calories: 441kcal | Carbohydrates: 6g | Protein: 32g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 871mg | Potassium: 457mg | Fiber: 1g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg