Caribbean Jerk Chicken Recipe for the Win
Who doesn’t love some authentic Caribbean Jerk Chicken every once in awhile? Well, all of the whiles really. Unfortunately not all of us can hop on the next plane to the Caribbean every other day. Not to worry though, we have the secret recipe to your Caribbean Jerk Chicken dreams. Thanks to our extensive research traveling the islands, and our incredible Guides, we’ve tasted some of the greatest chicken around and we wanted to share. Check out the recipe below and get ready for your family to beg for more. A little PSA: if you actually are able to hop on a plane to the Caribbean we’ve still got you covered- click here to book the ultimate “Jerk King Food Tour” with tourme in the Cayman Islands with one of our Guides and get ready to put on a few pounds. (who doesn’t on vacation?)
Jerk chicken isn’t about how you cook it, it’s about the spice. This is why it’s possible to make great jerk chicken right at home. Here’s our recommended recipe to make all of your island dreams come true.
What you’ll need:
First and foremost, an oven…
Oven Baked Caribbean Jerk Chicken
3 lbs chicken (thighs, legs, etc)
For the marinade:
¼ cup soy sauce
Juice of 1 lime
At least 1 habanero pepper (more to taste)
¼ cup oil of choice
¼ cup pineapple juice
⅓ cup dark brown sugar
6 cloves garlic
1 tbsp fresh ginger
1 ½ tbsp allspice
1 tbsp salt
1 tbsp black pepper
⅓ cup fresh thyme (or ½ tsp dried thyme)
1 tsp cinnamon
Combine marinade ingredients in blender or food processor.
Pour over chicken and seal in container or ziplock.
Marinate at least 1 hour or overnight- the longer the better.
Line a baking pan with foil and bake in a 425° oven for 45 minutes to 1 hour (longer for bone-in chicken) – until chicken is no longer pink.
Now close your eyes and take a bite, letting those spices transport you to waves crashing and the salty sea breeze filling your lungs. Enjoy!