There are some meals that are my go to dishes during the week. When your work schedule is hectic, and adulting leaves you borderline exhausted, the last thing that you want to do is wait 3-4 hours for dinner to be done. Traditionally jerk chicken tastes the absolute best when it is grilled, however I am certainly not going to fire up a grill every time I want some flavorful jerk chicken. This recipe is bomb because it also saves you time by using a premade wet jerk seasoning and you don’t have to marinate it to get a good flavor. You can serve this with rice and peas and cabbage , or you can just have a nice side salad.
Glam Kitchen Tips
- If you have the time, I recommend marinating it for 1-24 hours, but if not it still will be delicious.
- Brush the chicken with your favorite bbq sauce when it’s done cooking , and voila you have bbq jerk chicken
- Fresh garlic is better, but if you must use jar minced garlic
- Fresh thyme is best, but dried thyme will also work
- I used leg quarters because to me they are juicier in the oven, but you can use other chicken parts if you desire
- The ketchup and water mixture may look crazy but it gives it extra pan juice and almost helps to makes a little gravy for it while it cooks in the oven
- 4 -6chicken leg quarters, cleaned and excess fat trimmed
- all purpose seasoning ( Adobo)
- ground black pepper
- ground ginger
- onion powder
- garlic powder
- ground pimento
- 1 tablespoon browning
- 2 tablespoon wet Jamaican jerk seasoning
- 2 sprigs of green onion (scallion), chopped
- 3 garlic cloves, minced
- 3 sprigs of fresh thyme
- 1 tablespoon ketchup (optional)
- 1/4 water (optional)
- Preheat oven to 375 degrees
- Generously season chicken with all purpose seasoning, pepper, ginger, onion powder, garlic powder, pimento, cinnamon, browning, and jerk seasoning
- Add green onion, minced garlic, fresh thyme and mix well
- In a cup,whisk together the ketchup and water, spoon it over the chicken (optional)
- Arrange chicken in a baking dish or pan and place chicken in the oven for 1 hour and 30 minutes
- Every 20 minutes, baste chicken with pan juices
- Remove from oven , baste with pan juices and serve !
I love your page on Instagram! I was wondering if my chicken would brown the same sans the skin – trying to be healthier this year. We will not order takeout – we have lit food at home! Thanks in advance!
Hi, I would still use the Jamaican browning , that is what gives it the nice color and yassss we def have lit good at home this year !!🙌🏿🙌🏿
Do you cover the chicken with foil while cooking or not?
I don’t cover it with foil , badge the chicken every 10/15 minutes
I made this recipe last night with your beans and rice recipe. It was delicious!!! I had to make some adjustments to cooking time but it worked well.
Glad to hear that !❤️
Good Morning! just to be sure, does this recipe call for 1/4 cup of water and ketchup, or 1/4 tablespoon?
I will update that error – it’s 1 tablespoon ketchup
What is ground pimiento? Can’t find that in the stores only diced. When I google it it’s allspice. You use both? I’m confused.
If you can’t find ground pimento you can not use it in the recipe – if you have allspice you can use that . If you have an email address or dm me on IG I can send you a pic of the ground pimento I use
My ig is Sarahm0e. Will it taste much different without it?
It won’t ❤️
Could you please provide the measurements of the spices below? Thank you.
all purpose seasoning ( Adobo)
ground black pepper
I made this for the first time & my Jamaican boyfriend said I could make it from now on & he’s done cooking. I didn’t use the ketchup & water but added some Red Stripe instead. I’m sure you could use any beer but that’s what we had. I used hot & spicy jerk seasoning & marinated it for about 5 hours in jerk marinade. Served it with sweet coconut rice. It was amazing!
I’m so happy to hear this
Michele thanks for sharing and supporting the blog
If you have a dry jerk seasoning, how best would you use it?
Hi, I would use 1 tablespoon of fry jerk seasoning if I wasn’t using wet jerk seasoning