Introducing our delicious and easy-to-make Jerk Chicken recipe! It's packed with a mouthwatering blend of savory, sweet and spicy flavors that will leave you wanting more.
PREP: Preheat oven to 425 degrees F. To grill chicken, read note 2 for preheating grill. Line a large sheet pan with foil. (Don't skip the foil, or clean-up will be rough!)
SEASONING MIX: In a small bowl combine the olive oil, soy sauce, and all the seasonings. Season to taste with salt & pepper. (I add 1 tsp salt and 1/4 tsp pepper). Whisk to combine.
RUB MIX ON THIGHS: Pat thighs dry with paper towel then, use your hands to rub the mixture all over each thigh(both sides) to evenly cover all of the meat. You should use every bit of the seasoning mix.
BAKE: Place chicken (laid out flat; not bunched together) on the prepared sheet pan, spacing out pieces so they have plenty of room. Bake for 15 minutes and then remove the pan from the oven.
BROIL: Move the oven rack to about 8 inches from the heat source and switch heat to broil. No need to wait; immediately place the tray back in the oven and broil for 6-10 minutes or until you've see nice blackening and caramelization. (Interior should be 160 degrees F; carryover heat will take it to 165.) Eight minutes for 5.5 oz thighs is perfect in my oven.
ENJOY: Remove pan and let stand for 5 minutes (uncovered) to rest. Transfer to a cutting board and dice or thinly slice. Serve over rice and drizzle lots of fresh lime on top (a must!) Enjoy!
Video
Notes
Note 1: Chicken:
The recipe is intended for chicken thighs; each one about 5-5.5 ounces. (So 3 chicken thighs total for this recipe.) If there is a lot of excess fat, trim it off. We like to buy organic/grass-fed chicken. IMO, the thighs taste better, are more equivalent in size, and usually have less fat and gristle. This recipe doubles and triples well, but note that bake time can be longer.
If you want to use chicken breasts, you'll need about 2 large boneless, skinless breasts (1 pound total). Here's how to prepare blackened chicken breasts. (Don't follow the baking instructions above; it's meant for thighs and will result in dry chicken breasts)
How to cook breasts in a skillet: Cut chicken breasts in half widthwise to make four thinner pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Don't flatten chicken; we just want all the pieces fairly even in thickness.) Rub seasoning all over the pieces, making sure to use all the seasoning mix. Add a drizzle of oil to a large heavy-bottom skillet. Heat on high heat and once the skillet is heated, add the chicken pieces in one layer. Cook for about 2-4 minutes per side or until cooked through (thermometer registers 160 degrees/juices run clear); remove to a plate. Tent with foil and set aside to rest for 5 minutes.
Note 2: Grilling: Follow the preparation instructions above, and here's how to grill the meat (thighs or breasts will work great on the grill):
How to grill breasts or thighs: Preheat the grill to medium-high (450 degrees F.) Add seasoned chicken to a clean, well-greased grill, placing it flat (not bunched up) on the grates. Close the grill and cook for 4-5 minutes or until nicely caramelized. Use a sharp metal turner to scrape up and flip the chicken to the other side. Close the grill and cook for another 3-5 minutes or until the chicken registers 160 degrees F. (Timing will vary based on the size of the chicken and the actual heat of the grill.) Remove to a plate and cover loosely with foil to rest for 5 minutes.