Thursday, June 2, 2011

Baked Jerk Chicken

This is my spice blend for jerk flavored baked chicken.  Whether this is truly authentic "jerk seasoning" or not, I have no clue.  This is what I came up with after experimenting with several different recipes. You can either toss the chicken in the spice mixture right before cooking, or prepare it the night before & leave it sealed in a bag in the fridge overnight. To see my tips & pictures on baking chicken, see this post.  Tonight I served this with roasted red potatoes & steamed broccoli.

Baked Jerk Chicken, Roasted Red Potatoes,
& Steamed Broccoli

Baked Jerk Chicken
Serves 2-4, Prep time 10 minutes, Bake time 1 hour-1 hour 15 min


Ingredient Lineup

  • 4-8 chicken pieces (or 1 whole chicken cut into pieces)
  • Extra Virgin Olive Oil
  • 1 t. salt [optional]
  • 1 t. ground allspice
  • 1 t. brown sugar
  • 1 t. minced dehydrated onion
  • 1/2 t. ground nutmeg
  • 1/2 t. ground black pepper
  • 1/2 t. ground ginger
  • 1/4 t. garlic powder
  • 1/4 t. to 1/2 t. ground cayenne (depending on desired heat level)
  • 1/4 t. cinnamon
  • 1/4 t. dried thyme leaves


1.  Preheat oven to 350 degrees.  Lightly grease a 13x9" glass baking pan with olive oil.

2.  Blend all of the spices together in a small bowl.  Put the chicken into a large zip top bag.  Pour the spices over the chicken, seal the bag, & toss until the chicken is well coated.

Spice Palette 

Blended Spices

Spice-coated raw chicken...ready to chill in the fridge overnight
or go straight into the oven.

3.  Place the chicken skin side up in the baking dish.  Bake in the oven for 1 hour to 1 hour & 15 minutes until chicken is done.  For crispier skin, turn on the broiler for 2-5 minutes before removing chicken from the oven.

Raw chicken ready to bake...For a picture of finished product
see the top of the page. 


  1. This sounds kind of silly I know... But I really like the way that you do the "spice pallet" for your recipes. I think that the way all of the spices look next to each other is really pretty. :)

  2. Thanks! :-) For some reason I've always done this with spices when cooking?...Mainly because I tend to cook from "feel" instead of measuring, so it helps me figure out how much of something to add in relation to the other spices.

  3. I cook the exact same way.. taste and feel. So I understood exactly what you meant in one of your first posts when you said something like, "how do you record 'half of a palmful' for a recipe?" But nevertheless, you seem to have figured it out!