Oven Jerk Chicken Thighs
Jerk flavor without the grill: spicy, smoky, and citrus-bright.
Timing note: 55 mins
Oven Jerk Chicken Thighs
Jerk flavor without the grill: spicy, smoky, and citrus-bright.
Timing note: 55 mins
The Key Move
Use a rack for airflow so the skin crisps instead of steaming.
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The Setup
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 13Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/2)
My jerk paste is too thin and runny after blending.
Ah, it happens! If your paste seems a bit too liquid, it just means we need to balance the wet and dry. Try adding a bit more of your dry spices like allspice or thyme, or even a p…
The chicken skin is pale and rubbery, not crisp.
That pale, rubbery skin means our chicken steamed instead of crisped.
Chef's Notes
**Heat control:** Start with half a pepper or none; you can always add hot sauce at the table.
**Make ahead:** Paste keeps 3–4 days refrigerated; flavor improves overnight.
**Serving:** Great with rice and peas and a vinegar slaw.
The Method
BLEND
Blend scallions (4 each), garlic (4 cloves), ginger, soy sauce (2 tbsp), lime juice (2 tbsp), sugar, allspice, thyme, cinnamon (optional), salt, pepper, and pepper (optional) into a rough paste.
Paste should be thick and spoonable, not watery.
COAT
Pat chicken dry, then rub jerk paste all over (under the skin if you can). Rest 10 minutes.
Skin should look seasoned, and chicken should feel dry before it goes in the oven.
ROAST
Time-sensitiveHeat oven to 425°F. Roast thighs on a rack over a sheet pan for 40-45 minutes, until Skin should be deeply browned and crisp; juices run clear..
Skin should be deeply browned and crisp; juices run clear.
REST
Rest 5 minutes, then serve with lime.
Skin stays crisp; meat stays juicy.
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