Best Jerk Chicken Recipe From Brigaid

Meet your new favorite sheet pan meal

What do you do after you've wrapped up a stint as the head chef of Noma in Copenhagen? If your Dan Giusti—who held the position for three years—you return to the States and tackle an even bigger challenge: transforming school lunches. 

Giusti's organization, Brigaid, recruits professionally trained chefs to swap out the fine dining room for school kitchens to deliver wholesome, scratch-made meals to students. His version of jerk chicken throws all the elements of the classic dish onto a single roasting pan you just throw in the oven—it's a crowd-pleasing dinner recipe from a Noma chef you'll have no problem recreating at home.

Serve it alongside roast vegetables and a grilled cabbage and mango slaw. And if you're in New London, Connecticut, join Giusti and 10 other world-class chefs for their $1.25 meal throwdown on June 2.

Recipe adapted from Dan Giusti, Brigaid, New London, CT

Baked Jerk Chicken
5 from 41 ratings
Learn how to make easy oven-baked jerk chicken from Dan Giusti, the former head chef of Noma.  
Prep Time
20
minutes
Cook Time
35
minutes
Servings
10
servings
Total time: 55 minutes
Ingredients
  • For the Jerk Chicken Dry Rub
  • 5 tablespoons ground allspice
  • ½ tablespoon ground cloves
  • ½ tablespoon ground nutmeg
  • 3½ tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1½ tablespoons brown sugar
  • For the Jerk Chicken Marinade
  • 1 jalapeño pepper, destemmed and deseeded
  • 1 scallion, root removed
  • 1 garlic clove
  • ¼ cup peeled, minced ginger
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • For the Jerk Chicken
  • 5 pounds bone-in chicken thighs
  • ¼ cup jerk dry rub
  • 1 cup jerk marinade
Directions
  1. Make the dry rub: Combine all the rub ingredients and store, covered, until ready to use.
  2. Make the marinade: In the bowl of a food processor, combine all the marinade ingredients and purée until smooth.
  3. Make the chicken: In a large bowl or baking dish, toss the chicken in the dry rub and allow to rest in the fridge for at least 2 hours. Cover with the jerk marinade and chill overnight.
  4. Preheat the oven to 375°. Place the chicken on a roasting pan and cook until the internal temperature reaches 170°, or 30 to 35 minutes. Allow it to rest for 10 minutes before serving.
Nutrition
Calories per Serving 535
Total Fat 39.5 g
Saturated Fat 10.6 g
Trans Fat 0.2 g
Cholesterol 222.3 mg
Total Carbohydrates 5.8 g
Dietary Fiber 1.2 g
Total Sugars 1.5 g
Sodium 563.8 mg
Protein 38.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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