Recipes

Baked Jerk Chicken

Meet your new favorite sheet pan meal
38 Ratings
100% would make again
Best Jerk Chicken Recipe from Brigaid
Photo: Brigaid

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.

Baked Jerk Chicken

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

Yield: 10 servings

Prep Time: 20 minutes, plus overnight marinating time

Cook Time: 35 minutes

Total Time: 55 minutes, plus overnight marinating time

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.

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