No-Fuss Jerk Chicken Recipe

Name: No-Fuss Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons allspice berries; 1 tablespoon thyme leaves; 4 garlic cloves; 2 Scotch bonnet or habanero chiles, halved, stems removed; 6 scallions, roughly chopped; 1 tablespoon black peppercorns; 1 1/2 teaspoons salt; 1/2 teaspoon grated nutmeg; 1/2 teaspoon cinnamon; 1 2-inch piece ginger, thickly sliced; 2 tablespoons soy sauce, optional; Juice of 2 large limes (about 4 tablespoons); 6 large chicken legs, leg and thigh attached

Servings: persons

2 tablespoons allspice berries
1 tablespoon thyme leaves
4 garlic cloves
2 Scotch bonnet or habanero chiles, halved, stems removed
6 scallions, roughly chopped
1 tablespoon black peppercorns
1 1/2 teaspoons salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 2-inch piece ginger, thickly sliced
2 tablespoons soy sauce, optional
Juice of 2 large limes (about 4 tablespoons)
6 large chicken legs, leg and thigh attached

1
Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
2
Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon.
3
Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
4
Heat oven to 350 degrees and bring chicken to room temperature.
5
Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered.
6
Bake for 1 hour or until well browned and juices run clear when probed with a paring knife.
7
Put dish under the broiler for a minute or so to char chicken slightly.
8
Remove and serve with coconut rice, if desired.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons allspice berries, 1 tablespoon thyme leaves, 4 garlic cloves, 2 Scotch bonnet or habanero chiles, halved, stems removed, and more.

Yes, No-Fuss Jerk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

No-Fuss Jerk Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions