Hairy Bikers Jerk Chicken is made with chicken legs, olive oil, light brown sugar, dried thyme, ground allspice, smoked paprika, cinnamon, ground ginger, ground cloves, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper.
This easy Jerk Chicken recipe creates a delicious dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 10 people.
Hairy Bikers Jerk Chicken Ingredients
- 10 chicken legs (with skin)
- ⅓ cup olive oil
- 2 tablespoons light brown sugar, packed
- 1 heaping tablespoon dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons smoked paprika
- ¼ – ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ¼ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
How To Make Hairy Bikers Jerk Chicken
- Preheat the oven: Preheat the oven to 425°F with the rack in the lower middle position.
- Pat dry: Pat the chicken legs dry with paper towels to remove excess moisture.
- Poke holes: Poke holes in the chicken legs on all sides with a fork to allow the marinade to penetrate better. Set aside.
- Mix spices: Combine the remaining ingredients in a large bowl to make a spice rub/paste mixture.
- Apply rub: Using clean hands, evenly rub the spice mixture underneath and on top of the skin of the chicken legs.
- Prepare baking sheet: Place the chicken legs on a large, rimmed baking sheet lined with foil, ensuring there is space between each piece.
- Bake: Bake for 40 minutes for smaller chicken legs and 50 minutes for larger ones, or until well browned and the internal temperature reaches 165°F. Serve immediately with baking pan drippings.
Recipe Tips
- Marinate for More Flavor: Let the chicken sit with the spices for at least 1 hour, or overnight in the fridge, to make it tastier.
- Check Temperature: Use a meat thermometer to make sure the inside of the chicken is 165°F, so it’s fully cooked.
- Control the Heat: If you don’t like spicy food, use only ½ teaspoon of cayenne pepper.
- Crisp the Skin: For crispy skin, put the chicken under the broiler for the last 2-3 minutes of cooking but watch it closely so it doesn’t burn.
What To Serve With Jerk Chicken?
jerk Chicken goes well with rice and peas, coleslaw, roasted vegetables, or a green salad. It can also be served with mashed potatoes, cornbread, plantains, or grilled pineapple for a tasty dinner.
How To Store Jerk Chicken?
- Refrigerate: Store the chicken in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the chicken in a sealed container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftover Jerk Chicken?
- In The Oven: Preheat the oven to 350°F. Place the chicken on a baking sheet and heat for 15-20 minutes until warmed through.
- In The Microwave: Place the chicken on a microwave-safe plate and cover it with a microwave-safe lid. Heat on medium power for 2-3 minutes, or until heated through.
- In An Air Fryer: Preheat the air fryer to 350°F. Place the chicken in the air fryer basket and cook for 5-7 minutes until heated through and crispy.
Hairy Bikers Jerk Chicken Nutrition Fact
- Calories: 232kcal
- Carbohydrates: 5g
- Protein: 25g
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0.02g
- Cholesterol: 117mg
- Sodium: 654mg
- Potassium: 338mg
- Fiber: 1g
- Sugar: 2g
Try More Hairy Bikers Recipes:
- Hairy Bikers Chicken Paprika
- Hairy Bikers Chicken Casserole
- Hairy Bikers Chicken Cacciatore
- Hairy Bikers Chicken Chasseur
Hairy Bikers Jerk Chicken
Description
Hairy Bikers Jerk Chicken is made with chicken legs, olive oil, light brown sugar, dried thyme, ground allspice, smoked paprika, cinnamon, ground ginger, ground cloves, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper.
This easy Jerk Chicken recipe creates a delicious dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F with the rack in the lower middle position.
- Pat dry: Pat the chicken legs dry with paper towels to remove excess moisture.
- Poke holes: Poke holes in the chicken legs on all sides with a fork to allow the marinade to penetrate better. Set aside.
- Mix spices: Combine the remaining ingredients in a large bowl to make a spice rub/paste mixture.
- Apply rub: Using clean hands, evenly rub the spice mixture underneath and on top of the skin of the chicken legs.
- Prepare baking sheet: Place the chicken legs on a large, rimmed baking sheet lined with foil, ensuring there is space between each piece.
- Bake: Bake for 40 minutes for smaller chicken legs and 50 minutes for larger ones, or until well browned and the internal temperature reaches 165°F. Serve immediately with baking pan drippings.
Notes
- Marinate for More Flavor: Let the chicken sit with the spices for at least 1 hour, or overnight in the fridge, to make it tastier.
- Check Temperature: Use a meat thermometer to make sure the inside of the chicken is 165°F, so it’s fully cooked.
- Control the Heat: If you don’t like spicy food, use only ½ teaspoon of cayenne pepper.
- Crisp the Skin: For crispy skin, put the chicken under the broiler for the last 2-3 minutes of cooking but watch it closely so it doesn’t burn.
Hairy Bikers Jerk Chicken, Jerk Chicken Uk Recipe