Oven - Jerk Chicken

If you’re craving bold Caribbean flavor but only have your oven, this recipe delivers. It’s spicy, herby, slightly sweet, and full of that deep jerk seasoning we love. The key is a well-balanced marinade and enough time for it to soak into the chicken.

Ingredients

For the Chicken

• 3 lbs chicken (leg quarters, drumsticks, or thighs)

• 1 tsp salt

• ½ tsp black pepper

• 4 green onions chopped

• 4 cloves garlic chopped

• 1 small onion, chopped

• 1 scotch bonnet pepper chopped ( This is optional for extra spicyness)

• 1–2 tbsp Walkerswood Jerk seasoning

• 1 tbsp fresh thyme (or 1 tsp dried)

• 1 tsp ground allspice

• 1 tsp smoked paprika

• 1tsp chicken grace seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp browning sauce ( for color)

• 2tsp liquid smoke ( for the smoky flavor)

Instructions

Step 1: Prep the Chicken

Wash and pat dry the chicken. Make small slits in the meat to help the marinade soak in. Season lightly with dry seasoning listed above, and also the Walkerswood Jerk Seasoning. Add green onions, garlic, onion, Scotch bonnet and thyme.

Step 2: Marinate

Rub everything generously all over the chicken, making sure to get

under the skin. Cover and refrigerate for at least 4 hours, but overnight is best for full flavor.

Step 3: Bake

Preheat oven to 375°F. Use a baking rake and add water at the bottom. This will help to keep the chicken moist. Arrange chicken on the rack. Bake for 45–55 minutes on each side, depending on the size.

For deeper color and slight char, broil for 3–5 minutes at the end. Chicken should reach an internal temperature of 165°F.

Step 3: Jerk Sauce

• 2 tbsp Walkerswood Jerk Seasoning

• 1/2 cup barbeque sauce

• 1/2 ketchup

• 2 tbsp chicken seasoning

• 2 tbsp sugar

  
  

Combine and adjust to your liking.

Conclusion

Oven jerk chicken is proof you don’t need a grill to get big flavor. The marinade does most of the work, giving you spicy heat, warm spices, and that classic Caribbean depth. Serve it with rice and peas, fried plantains, or even in a wrap for something different.

Let it marinate properly, and you’ll taste the difference.