Equipment
* optional
Ingredients
Chicken
- 4 chicken leg quarters, skin-on, bone-in
- 1 lime
Jerk Marinade (Aromatics)
- 6 scallions, roughly chopped
- 2 scotch bonnet peppers, whole
- 4 garlic cloves, peeled
- 30 g fresh ginger, peeled and roughly chopped
- 1 onion, small, roughly chopped
Jerk Marinade (Liquids & Spices)
- 60 ml soy sauce
- 30 ml vegetable oil
- 30 ml white vinegar
- 30 g brown sugar
- 8 g dried thyme
- 8 g ground allspice
- 4 g black pepper, freshly ground
- 5 g salt
- 2 g ground cinnamon
- 2 g ground nutmeg
- 1 g ground cloves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 269 kcal
- Protein
- 8 g
- Carbohydrates
- 32 g
- Fat
- 13 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 1363 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 28 mg
- Potassium
- 397 mg
- Calcium
- 143 mg
- Iron
- 3.8 mg
- Magnesium
- 36 mg
- Phosphorus
- 125 mg
- Zinc
- 1.1 mg
- Vitamin A
- 57 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 52 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.11 mg
- Niacin
- 2.0 mg
- Folate
- 20 mcg
- Water
- 98 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the chicken by trimming excess fat. Rub the chicken legs with lime wedges, rinse with cold water, and pat thoroughly dry with paper towels.
Combine scallions, Scotch bonnet peppers (seeds included for heat, removed for milder flavor), garlic, ginger, onion, soy sauce, oil, vinegar, brown sugar, and all dry spices in a food processor. Blend until a smooth, thick paste forms.
Place chicken in a large bowl or zip-lock bag. Pour the marinade over the chicken. Rub the marinade thoroughly into the meat, ensuring it gets under the skin and into any crevices. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top (if available).
Arrange the chicken legs on the rack or baking sheet skin-side up. Roast for 40-50 minutes, or until the skin is dark brown and crispy, and the internal temperature reaches 74°C (165°F) at the thickest part of the leg.
Optional: For extra char, switch the oven to Broil/Grill for the last 2-3 minutes, watching closely to prevent burning. Let the chicken rest for 5-10 minutes before serving.
Chef's Notes
- The Scotch bonnet pepper is essential for authentic flavor, offering a unique fruity heat. If you must substitute, habanero is the closest relative.
- Allspice (called 'pimento' in Jamaica) is the backbone of jerk seasoning. Use whole berries and grind them fresh for a significantly more potent aroma.
- While this is an oven recipe, 'Jerk' technically refers to the method of smoking meat over pimento wood. To mimic this, you can add a drop of liquid smoke to the marinade, though purists may object.
- Leftover marinade must be boiled vigorously for 5 minutes before being used as a dipping sauce to ensure food safety.
Storage
Refrigerator: 3 days — Flavor improves the next day.
Freezer: 3 months — Freeze cooked chicken off the bone for best results.
Reheating: Reheat in a 180°C oven covered with foil to prevent drying out.
Troubleshooting
Pain/Burning sensation on hands after prep
Cause: Capsaicin from peppers contacted skin
Fix: Wash hands with dish soap and rub with vegetable oil or soak in milk to dissolve capsaicin oils
Prevention: Wear disposable nitrile or latex gloves
Chicken skin is soggy, not crispy
Cause: Oven temperature too low or chicken crowded in liquid
Fix: Broil for 2-3 minutes at the end to crisp the skin
Prevention: Use a wire rack to elevate chicken; ensure oven is fully preheated
Cultural Context
Jerk cooking originated with the Maroons of Jamaica—escaped enslaved Africans who fled to the mountains and merged their cooking techniques with the indigenous Taíno people. The method of slow-smoking meat over green pimento wood was originally a preservation technique that evolved into one of the world's most famous culinary traditions.
