Native to Jamaica, Jerk Chicken is renowned for its spicy, peppery, and aromatic marinade. It’s the kind of marinade that makes everyone sit up and take notice; it’s just that delicious. The savory chicken, especially the richer and fatter legs and thighs, is the perfect delivery system for the incredible seasonings. Serve Jerk Chicken with a side of roasted potatoes, rice and beans, or a citrusy salad for a well-rounded meal.
Ingredients• 10 chicken thighs and legs, bone-in, skin-on, and trimmed of excess fat and skin • 6 green onions, cut into 2-inch pieces • 4 cloves garlic, peeled and smashed • 2 habanero peppers, stems removed • 1 1/2-inch piece ginger, peeled and sliced • 1/3 cup fresh lime juice • 1/4 cup soy sauce • 1 1/2 tablespoons brown sugar • 1 tablespoon fresh thyme leaves • 1 teaspoon freshly ground black pepper • 1 teaspoon ground allspice • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg
Place the chicken pieces in a gallon-size resealable bag.
Add the green onions, garlic, habanero peppers, ginger, lime juice, soy sauce, brown sugar, thyme leaves, black pepper, allspice, cinnamon, and nutmeg to a food processor and pulse several times to chop. It should be somewhat coarse.
Pour the seasoning mixture over the chicken in the bag.
Seal the bag while pressing out excess air, and massage to rub the marinade over the chicken.
Place the bag in the refrigerator for at least 3 hours and up to 24 hours.
Preheat the oven to 375 degrees F.
Line an 18x13-inch baking sheet with aluminum foil, spraying the foil with non-stick cooking spray.
Remove the chicken from the marinade.
Arrange the chicken pieces on the prepared baking sheet, spacing them so each piece has enough room to cook.
Bake in the oven until cooked through, reaching 165 degrees F, about 45-50 minutes.