How I Made Jerk Chicken in the Oven—and Maxed Out the Flavor

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Butcher and clean the chickens with vinegar solution.

Season the chicken pieces with salt, black pepper, and all-purpose seasoning.

Massage the seasoning into the chicken pieces.

Prepare a homemade jerk marinade blend with onion, scallion, garlic, fresh ginger, fresh thyme, scotch bonnet peppers, orange juice, salt, brown sugar, black pepper, soy sauce, red stripe beer, cane vinegar, and freshly grated nutmeg.

Blend the jerk marinade roughly.

Use about 2 tablespoons of marinade for each chicken quarter, massaging it in.

Transfer the seasoned chicken into a larger pan and let it marinate in the fridge for at least a couple of hours, ideally overnight.

Prepare a shredded vegetable side with shredded cabbage, purple cabbage, shredded carrot, shredded cucumber, salt, black pepper, sugar, and vinegar.

Add fresh basil to the vegetable mixture and adjust seasoning to taste.

Heat a grill pan on medium heat and add a splash of oil.

Char the chicken pieces on the grill pan to add flavor, starting with the thigh quarters.

Remove excess seasoning from the chicken to prevent burning.

Splash the chicken with beer while charring for added flavor.

Transfer the charred chicken to a baking tray and place it in the oven at 325 to 350°F for about 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level: