Baked Jerk Chicken with Jerk Gravy

Baked Jerk Chicken with Jerk Gravy

A Simple Slow Baked Chicken loaded with just the right jerk flavors and mildly spicy.

4.57 from 16 votes

Course: Dinner, Entree, Lunch, Main Course, Sauce

Cuisine: West Indian

Keyword: Best Baked Jerk Chicken, Caribbean Cuisine, Jamaican Cuisine, Jerk Cuisine, Jerk Marinade, Jerk Recipe, West Indian Cuisine

Prep Time: 15

Cook Time: 1 30

Servings: People

Calories: 687kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Blender

Ingredients

7 pounds chicken parts whole legs, breasts, wings

FOR THE MARINADE:

6 scallions roughly chopped
1 medium onion roughly chopped
20 cloves garlic roughly chopped
1 bunch cilantro roughly chopped
1 bunch thyme leaves
1 inch piece ginger roughly chopped
3 Habanero Peppers (1 whole. Remove seeds from 2 and rough chop)
1 lime juiced
1/2 cup red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon ground allspice
1 tablespoon brown sugar
1 star anise pod
4 teaspoons sea salt
1 teaspoon black pepper freshly ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

FOR THE GRAVY:

1 cup chicken broth
1/2 cup reserved pan gravy (marinade from the cooked jerk chicken)
1/4 cup cold water
1 1/2 tablespoons corn starch

Get Recipe Ingredients

Instructions

Preheat oven to 350 degree.

MAKE THE MARINADE:

Add all the marinade ingredients to a blender and pulse 30 seconds to 1 minute. Set aside.

FOR THE CHICKEN:

Score the chicken legs/thighs and breasts - two to three light cuts.
Place the chicken parts in a large aluminum foil baking pan in a single layer. Pour the marinade onto the chicken and coat the chicken thoroughly.
Cover the pan tightly with aluminum foil.
Bake for 1 hour.
Remove the cover. Baste the chicken with the pan gravy/marinade. Reserve 1/2 cup of the pan gravy/marinade.
Increase the oven temperature to 425 degrees.
Return the pan with the chicken to the oven (uncovered). Bake for 20 to 30 minutes until the chicken starts to turn brown. Baste the chicken 2 to 3 times with the pan gravy during this cooking time.
Remove the chicken to a platter/serving dish. Garnish with chopped scallions if desired.

MAKE THE GRAVY: (This can be done during the last 20 to 30 minutes while the chicken is baking)

In a 2 quart pot or saucepan, over medium high heat, add the chicken broth and the 1/2 cup reserved jerk marinade. Bring to a boil and cook for 5 minutes.
In a small cup or bowl, dilute the cornstarch in the cold water, using a whisk or fork.
Add the diluted cornstarch to the broth. Whisk to incorporate. Bring to a boil. Reduce heat to low and simmer for 10 to 15 munites until the gravy starts to thicken to your desired thickness.
Note: You can add up to 1 more tablespoon cornstarch for a very thinker/heavier gravy. You can also use up to 1 cup of the marinade and 1/2 cup chicken broth for a more distinctive jerk flavor.
Pour into a gravy bowl and serve with the jerk chicken.
Plate, Serve and Enjoy the most tender jerk chicken and gravy. Happy Cooking.

Video

Notes

Optional but not necessary: You can marinate the chicken overnight.

The marinade can be used to season, any type of meat, including a hearty fish.

For a more spicy flavor, you can either use 2 of the Habanero peppers with seeds and just deseed one or you can use Scotch Bonnet Peppers instead. I think Scotch Bonnet has much more heat.

Nutrition