Baked Jerk Chicken is one of my favorite Caribbean Chicken recipes. It is very spicy, flavorful yet quite easy to make.
Sorry, I haven’t got step by step photos for this recipe. I didn’t plan to blog this recipe to start with, it was meant to be a trial Jerk Chicken Seasoning recipe and it worked! The plan was to post on Instagram then make another batch for the blog, but the photos came out perfectly and couldn’t resist posting, so thought to put them to good use. So, please pardon me this one time. I promise to make another batch and post with the step by step photos as well as the recipe for the seasoning.
10-12 Chicken Drumsticks (Soft Chicken)
1 Tablespoon All spice (Pimento)
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
1 Tablespoon Dried Thyme
2 Knorr Chicken Cubes
1 Tablespoon Brown Sugar
3/4 Teaspoon White Pepper
1 Tablespoon Ginger powder
1 Tablespoon Smoked Paprika
3/4 Tablespoon Cinnamon Powder
1 Tablespoon Cayenne pepper
1 Teaspoon Dry Parsely
3/4 Teaspoon Nutmeg Powder
1/2 Teaspoon Salt
Combine all the dry ingredients.
Wash your chicken thoroughly them season with some of the Jerk Seasoning. Leave to marinate for at least 3 hours. Overnight preferably.
After marination, preheat your oven to 180 degrees.
Rub some more seasoning on the Chicken then place in the preheated oven. Roast for 40 minutes on both sides.
Squirt some vegetable oil on the chicken when it’s time to turn them over, this will help the chicken stay moist during the roasting process.
The Chicken is ready when it’s fully roasted on both sides and slightly charred in some parts.