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Jamaican Jerk Chicken Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes (air fryer), up to 50 minutes (oven), up to 60 minutes (grill)
  • Total Time: 4 hours 35 minutes including marinating
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Jamaican

Description

This authentic Jamaican Jerk Chicken recipe offers a flavorful and spicy experience, featuring tender bone-in chicken pieces marinated in a vibrant Jamaican jerk wet paste. You can cook the chicken using an air fryer, conventional oven, or grill, each method yielding juicy, smoky, and perfectly cooked chicken with a touch of Caribbean flair. Optional jerk BBQ sauce adds an extra layer of tangy sweetness, making this dish a versatile and mouthwatering crowd-pleaser.

Ingredients

Scale

Chicken

  • 2 lbs bone-in chicken pieces, patted dry

Marinade

  • 6 tablespoons Jamaican jerk wet paste (such as Walkerswood or homemade)

Optional Sauce

  • Jerk BBQ sauce for basting or serving on the side

Instructions

  1. Prepare the chicken: Rub the chicken pieces thoroughly with the Jamaican jerk wet paste, making sure to get some of the marinade under the skin for maximum flavor penetration.
  2. Marinate: Cover the chicken and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
  3. Choose a cooking method and preheat: For air frying, preheat the air fryer to 360°F. For oven baking, preheat the oven to 425°F. For grilling, heat the grill to medium and prepare for indirect heat cooking.
  4. Cook the chicken: If air frying, place the chicken pieces in the air fryer basket and cook for 25-30 minutes, flipping halfway through for even crisping and cooking. If baking, arrange chicken on a baking sheet and bake for 45-50 minutes, flipping halfway to ensure it cooks evenly. If grilling, place the chicken over indirect heat and cook for up to 1 hour, turning occasionally, until the internal temperature reaches 165°F.
  5. Optional basting: During cooking, you may baste the chicken with jerk BBQ sauce to add extra moisture and tangy flavor. Alternatively, serve the sauce on the side as a dip.
  6. Rest and serve: Once cooked, let the chicken rest briefly before using a sharp knife to chop it for serving. This helps retain juices and enhances flavor.

Notes

  • Using Walkerswood Jamaican jerk wet paste provides an authentic, traditional flavor reminiscent of Jamaica.
  • You can substitute the wet paste with a homemade jerk marinade if preferred.
  • Jerk chicken is traditionally served dry without sauce, but jerk BBQ sauce adds a delicious option for extra sauciness or dipping.
  • Ensure the chicken reaches an internal temperature of 165°F before serving for food safety.
  • Marinating overnight intensifies the spices and heat but a minimum of 4 hours works well for good flavor.

Nutrition

  • Serving Size: 1 serving (approx. 4.5 ounces chicken)
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/jamaican-jerk-chicken-recipe/