Imagine a dish that transforms ordinary chicken leg quarters into a fiery, flavor-packed culinary adventure that will transport you straight to the vibrant streets of Jamaica! This Jerk Chicken recipe isn't just a meal—it's a sensory explosion that combines bold spices, tangy lime, and perfectly crispy skin that will make your dinner guests beg for your secret. Whether you're a spice lover or just looking to break out of your cooking comfort zone, this Caribbean classic is about to become your new weekend cooking obsession!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 chicken leg quarters
- 3 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 lime, juiced
Instructions
- Begin by gathering all your ingredients: 4 chicken leg quarters, 3 tablespoons of jerk seasoning, 1 tablespoon of olive oil, and 1 lime.
- In a large mixing bowl, combine the jerk seasoning, olive oil, and the juice of the lime. Stir the mixture until it forms a smooth paste.
- Take the chicken leg quarters and pat them dry with paper towels. This helps the seasoning adhere better and promotes even cooking.
- Coat each chicken leg quarter evenly with the jerk seasoning mixture. Ensure that the seasoning gets under the skin and on all sides of the chicken for maximum flavor.
- Once all the chicken leg quarters are coated, cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or preferably, overnight to enhance the flavors.
- Preheat your oven to 375°F (190°C) while the chicken is marinating.
- After marinating, remove the chicken from the refrigerator. Place the seasoned chicken leg quarters on a baking sheet or in a roasting pan, skin side up, ensuring they are spaced apart for even cooking.
- Insert the baking sheet or roasting pan into the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- During the last 15 minutes of cooking, you may want to baste the chicken with any remaining marinade to enhance the flavor and moisture.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- Serve the jerk chicken leg quarters with your choice of sides, such as rice and peas, grilled vegetables, or a fresh salad. Enjoy your delicious Caribbean-inspired meal!
Tips
- Marination is Key: For the most intense flavor, marinate your chicken overnight. The longer the spices sit, the more deeply they'll penetrate the meat.
- Pat Chicken Dry: Always pat your chicken dry before seasoning to help the jerk mixture adhere better and create that irresistible crispy skin.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches exactly 165°F (74°C) for safe, perfectly cooked meat.
- Basting Trick: Baste the chicken during the last 15 minutes of cooking to lock in moisture and enhance the jerk seasoning's flavor.
- Let It Rest: Always let your chicken rest for 10 minutes after cooking to allow juices to redistribute, ensuring each bite is incredibly juicy.Pro Chef Bonus: For extra authenticity, consider grilling instead of oven-roasting for a smoky, traditional Caribbean finish!
Nutrition Facts
Calories: 598kcal
Carbohydrates: 4g
Protein: 51g
Fat: 41g
Saturated Fat: 12g
Cholesterol: 150mg
