Amazing Oven Roasted Jerk Chicken Thighs
Recipe: #34596
March 27, 2020
Categories: Chicken, Carribbean, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces Spicy, Kosher Meat, Chicken Dinner, more
"This jerk chicken recipe comes together so easily and it is sinfully delicious!!! You can increase or decrease the cayenne to adjust the heat level."
Original is 4-6 servings
Ingredients
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- FOR MARINADE
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- FOR COATING PASTE
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Nutritional
- Serving Size: 1 (267.4 g)
- Calories 647.8
- Total Fat - 51.9 g
- Saturated Fat - 12.1 g
- Cholesterol - 222.3 mg
- Sodium - 467.6 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 0.6 g
- Sugars - 1.1 g
- Protein - 38.5 g
- Calcium - 102 mg
- Iron - 3.3 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Marinade: Work the ginger, garlic, brown sugar and salt into a paste with a mortar and pestle, mix with the remaining marinade ingredients in a large re-sealable plastic bag.
Step 2
Add the chicken to the marinade and seal the bag removing as much of the air as possible; swish together to coat and refrigerate for 6 hours or overnight turning every few hours.
Step 3
Whisk together the jerk seasoning paste and avocado oil and set aside.
Step 4
Remove the chicken from marinade and place on a rimmed baking sheet that has been lined with parchment paper, brush all over with the coating paste mixture and cook in a preheated 375 degree Fahrenheit oven for 1 hour 15 minutes or until chicken is no longer pink in the middle and the skin is crispy. This will depend on how thick your chicken thighs are.
Step 5
Enjoy!
Tips
No special items needed.
3 Reviews
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