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Dry-Rubbed Jerk Chicken

Crispy on the outside and juicy on the inside, you’ll crave dry-rubbed jerk chicken. Baked in the oven, this recipe is easy to make and cooks in under and hour. Don’t let the simplicity fool you- this chicken is full of flavor!

Jerk chicken pairs well with a bright green salad.
Crispy, juicy chicken is ready to be served.

Dry-Rubbed Jerk Chicken

Tressa Jamil
Jerk chicken is traditionally made over an open flame, but this recipe shows how to make jerk chicken in the oven.
5 from 2 votes
Prep Time 10 mins
Cook Time 44 mins
Total Time 54 mins
Course Main Course
Cuisine Jamaican
Servings 6 people
Calories 345 kcal

Equipment

Ingredients
  

For the Jamaican Jerk Seasoning:

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoon cayenne pepper
  • 2 teaspoon paprika
  • 2 teaspoon salt
  • 1 tablespoon black pepper, coarse ground
  • ½ teaspoon red pepper flakes
  • ½ teaspoon cumin, ground
  • ½ teaspoon nutmeg, ground
  • 1 tablespoon cinnamon, ground
  • 1 teaspoon thyme, dried
  • 2 tablespoons olive oil

For the Chicken:

  • 2-4 pounds chicken, bone-in, skin-on

Instructions
 

  • Preheat the oven to 450.° Then, combine the ingredients for jerk seasoning in a mixing bowl.
  • Dry the chicken thoroughly using a cloth to remove excess moisture.
  • Using a pastry brush, generously coat the chicken with 2-4 tablespoons of the jerk seasoning.
  • Lower the heat to 400°, then set a wire rack into a rimmed baking sheet; line the chicken onto it. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 165°.

Notes

  • If you decide to add scotch bonnets for a bit of heat, I suggest creating a wet paste for the chicken instead; adjust the number of scotch bonnets used accordingly, as they are spicy. Add dry spices, scotch bonnets, olive oil, two garlic cloves, and one tablespoon minced ginger to a food processor. You may consider adding a bit of brown sugar to offset the heat; this will create a spicy jerk marinade for the chicken if you choose to go that route.

Nutrition

Serving: 2 chicken piecesCalories: 345kcalCarbohydrates: 4gProtein: 44gFat: 156gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 919mgPotassium: 442mgFiber: 2gVitamin A: 56IUVitamin C: 1mgCalcium: 50mgIron: 3mg
Keyword jerk chicken
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

Check out our web story for dry-rubbed jerk chicken!

Jerk chicken pairs well with a bright green salad.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Jerk Seasoning: I use a combination of spices to make homemade jerk seasoning, but you can go the store-bought route with Coleman’s. If you decide to make the homemade seasoning, it will last two months in a sealed mason jar. For this recipe, you will only need two to four tablespoons.
  • Chicken: I use bone-in, skin-on leg quarters, legs, or thighs. You can also roast a whole chicken if you prefer; be sure to adjust the cooking time accordingly.

HOW TO MAKE DRY-RUBBED JERK CHICKEN

Jamaician jerk seasoning is the base for roasted jerk chicken.

STEP 1

Preheat the oven to 450.° Then, combine the ingredients for jerk seasoning in a mixing bowl.

Wash the chicken and add the Jamaican jerk seasoning.

STEP 2:

Dry the chicken thoroughly using a cloth to remove excess moisture.

Line the chicken onto a sheet pan to begin roasting.

STEP 3:

Using a pastry brush, generously coat the chicken with 2-4 tablespoons of the jerk seasoning.

Roasted jerk chicken cooks in under an hour.

STEP 4:

Lower the heat to 400°, then set a wire rack into a rimmed baking sheet; line the chicken onto it. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 165°.

Did you love this recipe for dry-rubbed jerk chicken?

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COMMON QUESTIONS ABOUT THIS RECIPE

What is jerk chicken?

Jerk is a style of cooking in which the protein coats in spices and slow cooks over a fire built with pimento wood. The result is smoky chicken with tender, juicy inside and crispy, flavorful outside. I attempt to achieve a similar effect by roasting marinated chicken in the oven.


Is jerk chicken supposed to be dry?

Yes, but also no. The recipe is for dry-rubbed jerk chicken. As a result, the outside crisps up quite a bit, which gives the illusion of it being dry. However, it’s anything but dry! The inside is moist and falls off the bone, and the jerk flavor carries with each bite.


What can I serve as a side with this meal?


Can I make this recipe on the grill?

Absolutely, in fact, it’s encouraged! If you can find pimento wood chips, you will take this recipe to the next level.

  1. Preheat the grill by setting all burners on high for about 10 minutes.
  2. Reduce to medium heat and grill for 35 to 45 minutes turning occasionally until the chicken reaches an internal temperature of 165°.
Jerk chicken cooks on the grill in 30- 45 minutes.
Jerk Chicken is fresh off the grill and ready to be served.
Recipe Rating




fede

Monday 23rd of May 2022

The recipe turned out super moist and we loved it. We will make it again.

Tressa - Jamil Ghar Team

Monday 23rd of May 2022

Great! I am happy you enjoyed it!

Bianca

Sunday 22nd of May 2022

I love how easy this was to make! Barely any hands on time :D

Tressa - Jamil Ghar Team

Sunday 22nd of May 2022

We love connivence meals around here!

RJ

Saturday 21st of May 2022

I love how great this chicken dish came out. The flavors are very rich, the skin was crispy and the chicken was moist. What else can you want? Delicious!

Michael

Saturday 19th of March 2022

Looking