Jamaican Jerk Chicken
This Jamaican Jerk Chicken is tender, flavorful, spicy with crusty skin.
- 4-5 pounds chicken (2-2.5kg) (I used chicken thighs)
- 1/2 cup homemade jerk seasoning (See my Jerk Seasoning post for the recipe)
- 1 tablespoon chicken bouillon powder
- 4 sprigs fresh thyme
- Line a baking sheet with heavy duty foil then rub the foil with 1 teaspoon of oil (I used corn oil). Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius)
- Pat chicken dry with paper towel then place in a large bowl. Add the jerk seasoning, bouillon powder and thyme then mix well to ensure the seasoning gets to every part of the chicken.
- Arrange chicken on a single layer on the baking sheet then place in the oven to cook for 40 minutes.
It is completely made in the oven and no marinating time is required. Components 4-5 pounds chicken (2-2.5kg) (I used chicken thighs) 1/2 cup homemade jerk seasoning (See my Jerk Seasoning post for the method) 1 tablespoon chicken bouillon powder 4 sprigs fresh thyme Method Line a baking sheet with heavy duty foil then rub the foil with 1 teaspoon of oil (I used corn oil).
Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius) Pat chicken dry with paper towel then place in a large bowl. Add the jerk seasoning, bouillon powder and thyme then mix well to ensure the seasoning gets to every part of the chicken.
Arrange chicken on a single layer on the baking sheet then place in the oven to cook for 40 minutes.
