Description
Add some bold Caribbean flavor to your dinner with this Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a juicy and spicy bite perfect for any occasion.
Ingredients
- 2 lbs bone-in chicken pieces, patted dry
- 6 tablespoons Jamaican jerk wet paste
- Jerk BBQ sauce (optional)
Instructions
1. Rub chicken pieces with jerk paste, making sure to rub under the skin as well.
2. Marinate for 4 hours or up to overnight for maximum flavor.
3. To cook in the air fryer: Preheat air fryer to 360°F. Place chicken in the basket and cook for 25–30 minutes, flipping halfway through.
4. To cook in a conventional oven: Preheat oven to 425°F. Arrange chicken on a baking sheet and bake for 45–50 minutes, flipping halfway through.
5. To cook on a grill: Preheat grill to medium heat using indirect heat. Place chicken pieces on the grill and cook until internal temperature reaches 165°F, up to 1 hour.
6. Once chicken is done, use a sharp knife to chop into smaller pieces if desired.
7. Serve with optional jerk BBQ sauce for extra flavor.
Notes
Use a high-quality Jamaican jerk wet paste like Walkerswood for authentic flavor.
Jerk chicken is traditionally served dry, but you can baste with or serve jerk BBQ sauce on the side if you prefer a saucier dish.
This recipe is great with rice and peas, grilled plantains, or a fresh mango salsa.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Fryer, Oven, or Grill
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 piece
- Calories: 299
- Sugar: 1g
- Sodium: 99mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 126mg