This jerk chicken recipe is our tribute to one of Jamaica’s great culinary gifts to the world — a dish built on bold, layered flavor that’s been perfected over generations. Made with Trinidad-grown peppers in the marinade, it brings our own island’s heat into the mix.
It’s also a great showcase of how versatile our pepper powders really are. The same Moruga Red Pepper Powder, Pimento Pepper Powder, Moruga Red Pepper Salt, and Ginger Powder that season a pot of stew or a bowl of soup work just as well in a jerk marinade — proof that these aren’t one-trick spices, but everyday staples for real Caribbean cooking, wherever the recipe comes from.
Homemade oven-baked jerk chicken, marinated in a bold blend of chives, garlic, thyme, and Sungrown Harvests Moruga Red Pepper Powder, Pimento Pepper Powder, Moruga Red Pepper Salt, and Ginger Powder. This recipe delivers deep, authentic Caribbean flavor with real heat, perfect for family dinners or entertaining a crowd.
Serves: 4-8 people
Ingredients:
– 1½ packs mixed chicken parts
Jerk Marinade:
– 1 bunch chives
– 1 medium onion
– 5 cloves garlic
– 2 tbsp black pepper
– ½ tsp Sungrown Harvests Ginger Powder
– 1-2 tsp Sungrown Harvests Moruga Red Pepper Powder
– 2 tbsp Sungrown Harvests Pimento Pepper Powder
– 2 tbsp Sungrown Harvests Moruga Red Pepper Salt
– 10 sprigs thyme
– 2 tsp whole allspice berries
– 2 tbsp all-purpose seasoning
– 2 tbsp brown sugar
– 2 tbsp browning
– 2 tsp onion powder
– ½ cup vegetable oil
Instructions:
1. Blend all jerk marinade ingredients together until the consistency is a smooth paste.
2. Cover all chicken pieces evenly with the paste and let marinate overnight.
3. Preheat oven to 370°F.
4. Place marinated chicken parts into a flat baking tray and bake for 25 minutes.
5. Broil at 500°F for 5 minutes, then flip chicken to the other side and broil for another 5 minutes.
6. Monitor the broiling process carefully for your desired finish.
Tips for the Best Results
Marinating overnight is key — it gives the peppers, allspice, and thyme time to fully penetrate the chicken. If you’re short on time, aim for at least 4 hours, though overnight always delivers deeper flavor.
Keep a close eye on the broiling step. Every oven runs a little differently, and the goal is a deeply caramelized, slightly charred finish without burning — pull it a minute early if it’s browning faster than expected.
This marinade works beautifully beyond chicken too. Try it on pork, or use a smaller portion as a rub for grilled vegetables to bring the same Caribbean depth to a completely different dish.
