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This jerk chicken recipe oven with dipping sauce is a family favorite! Its easy to make, kid friendly, bursting with flavor and makes the whole house smells delicious.
Made with chicken quarters and marinated with homemade jerk marinade for at least 3 hours. No scotch bonnet or habanero peppers! Since I didn’t want the marinade to go to waste, I made a dip out of it.
The wife of my husband’s friend, Nick comes from Jamaica and this is how I was introduced to jerk chicken. Tamara normally uses scotch bonnet to make her jerk chicken, but because of my daughters, I’ve used cayenne pepper instead to make this dish somehow kid friendly.
The chicken is marinated with fresh ginger, allspice, nutmeg, cinnamon, freshly squeezed lemon juice, fresh thyme, garlic, spring onions, soy sauce, brown sugar, salt, pepper and cayenne pepper for at least three hours before baked in the oven for about 1 hour.
What you’ll need to make jerk chicken oven
- 5 chicken quarters
- 5 tablespoons freshly squeezed lemon juice
- 6 garlic cloves
- 5 spring onions
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon ground black pepper
- 50 g/ 1.8 oz oz fresh ginger root
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 tablespoons fresh thyme
- 1 teaspoon cayenne pepper
- 1 tablespoon allspice
- 4 tablespoons water
Ingredients for jerk chicken dipping sauce
- leftover marinade
- 125 ml (½ cup) water
- 2 tablespoons tomato paste
- 1 tablespoon sunflower oil
How to make Jamaican jerk chicken in the oven
Begin by peeling and cutting ginger into bite-sized pieces. Next peel garlic and then wash the spring onions, trim off the roots and any damaged tops and chop into slices.
Add all the marinade ingredients to a jar and blend them together.
Pat dry chicken quarters with pepper towels and separate them into thighs and drumsticks.
Transfer the chicken to a casserole dish and pour the marinade over the meat.
Using your hands rub the meat very well.
Cover with cling film and chill for at least 3 hours or overnight.
About 10 minutes before cooking the chicken take it out of the fridge to bring it to room temperature and preheat oven to 200 °C (392 °F), with both top and bottom heat (Convection bake function: 180 °C (356 °F)).
After transfer the meat to a baking sheet lined with parchment paper or aluminum foil and bake for about 1 hour. Turn the chicken halfway. Hint: Drizzle the meat with a bit of sunflower oil on both sides, if it seems to dry.
How to make jerk chicken dipping sauce
While the chicken is in the oven, make the dip to serve with your jerk chicken. Now pour about 125 ml (1/2 cup) water into the casserole dish with the leftover marinade and mix well, while scrapping up all the marinade from all side with a spatula.
Pour the marinade mixture into a saucepan or small pot. Add about 1 tablespoon sunflower oil and 2 tablespoon tomato paste and cook for about 15 minutes. Keep stirring in between so that it doesn’t burn at the bottom. Season with salt and pepper if necessary. Done
Serve jerk chicken with dipping sauce and any side of your choice and enjoy. I paired my jerk chicken with yellow rice.
What to serve with this recipe
Jerk chicken pairs well with a wide range of sides. Here are some of our favorite dishes to enjoy with it:
- Roasted potatoes, Bratkartoffeln or Skillet potatoes
- Tomato rice, Yellow rice or coconut rice
- Coleslaw
- Homemade bread
Jerk Chicken Recipe Oven With Jerk Dipping Sauce Recipe
Ingredients
- 5 chicken quarters
- 5 tablespoons freshly squeezed lemon juice
- 5 garlic cloves
- 6 spring onions
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- about g/ 1.8 oz fresh ginger root
- 1 teaspoon ground nutmeg
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 tablespoon allspice
- 1 tablespoon ground black pepper
- 4 tablespoons water
For jerk dipping sauce
- about 125 ml (½ cup) water
- 2 tablespoons tomato paste
- 1 tablespoon sunflower oil
- leftover jerk marinade
Instructions
- Begin by peeling and cutting ginger into bite-sized pieces. Next peel garlic and then wash the spring onions, trim off the roots and any damaged tops and chop into slices.
- Add all the jerk chicken marinade ingredients to a jar and blend them together. Pat dry chicken quarters with pepper towels and separate them into thighs and drumsticks.
- Transfer the chicken to a casserole dish and pour the marinade over the meat. Using your hands rub the meat very well. Cover with cling film and chill for at least 3 hours or overnight.
- About 10 minutes before cooking the chicken take it out of the fridge to bring it to room temperature and preheat oven to 200 °C (392 °F), with both top and bottom heat (Convection bake function: 180 °C (356 °F)).
- After transfer the meat to a baking sheet lined with parchment paper or aluminum foil and bake for about 1 hour. Turn the chicken halfway.
- While the chicken is in the oven, make the dip to serve with your jerk chicken. Now pour about 125 ml (1/2 cup) water into the casserole dish with the leftover marinade and mix well, while scrapping up all the marinade from all side with a spatula.
- Pour the marinade mixture into a saucepan or small pot. Add about 1 tablespoon sunflower oil and 2 tablespoon tomato paste and cook for about 15 minutes. Keep stirring in between so that it doesn't burn at the bottom. Season with salt and pepper if necessary. Done
Notes
- Feel free to add chili peppers such as scotch bonnet or habanero according to your liking.
– Jerk chicken is normally grilled, but this jerk chicken comes from the oven. But feel free to marinate your chicken according to this recipe and then grill it.
– You don’t have lemon juice home, no problem, white vinegar will work as well.
Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.