Description
Delicious and flavorful Jamaican Jerk Chicken recipe that can be made in the air fryer, oven, or on the grill. This dish is packed with authentic Jamaican jerk flavors and is perfect for a satisfying meal.
Ingredients
Scale
Chicken:
- 2 lbs bone-in chicken pieces, patted dry
Jamaican Jerk Paste:
- 6 tablespoons Jamaican jerk wet paste
Jerk BBQ Sauce (optional):
- As needed
Instructions
- Rub Chicken: Rub chicken pieces with Jamaican jerk paste, ensuring it is well-distributed, including under the skin.
- Marinate: Allow the chicken to marinate for at least 4 hours or overnight.
- Cooking Methods:
- Air Fryer: Preheat air fryer to 360°F. Cook chicken for 25-30 minutes, flipping halfway.
- Conventional Oven: Preheat oven to 425°F. Bake chicken for 45-50 minutes, flipping halfway.
- Grill: Cook chicken on a medium-heated grill with indirect heat until internal temperature reaches 165°F, approximately 1 hour.
- Final Touch: After cooking, chop the chicken into desired pieces with a sharp knife.
Notes
- I recommend using Walkerswood Jamaican jerk wet paste for an authentic flavor or make a homemade jerk wet rub.
- Jerk chicken is traditionally served dry, but you can baste with jerk BBQ sauce for a saucier dish. Serve extra sauce on the side for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 1g
- Sodium: 99mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: Not specified
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 126mg
