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Jerk Chicken Bake is an easy to make chicken dish.  It is ideal for a weeknight dinner, for when you are in a rush. In this recipe I have used green chilies instead of scotch bonnet, as that is the only chili I had at hand. I have omitted vinegar to substitute with lemon juice.

The dish originates from Jamaica. It is a blend of African cooking techniques with native Jamaican spices.

There are two theories for the name:

  •  Originally Spanish word “Charqui”, used to describe dried meat, was used. Over time this term evolved from “Charqui” to “Jerky” to “Jerk”.
  •  Another theory is that, Jerk is a technique where you poke holes into the meat, so that the marinate penetrates into the meat.

Jerk Chicken Bake


2 lb chicken pieces

1 inch ginger

1 teaspoon crushed black pepper

1 teaspoon salt

1 teaspoon garam masala powder

3 cloves garlic

1/4 cup soy sauce

1/4 cup lemon juice

1/4 teaspoon cloves powder

1/4 teaspoon nutmeg powder

1/4 teaspoon cinnamon powder

1 teaspoon dried thyme

1 onion

2 green onion

2 tablespoons brown sugar

2 green chilies

1/4 cup olive oil


  1. Put all the ingredients (except the chicken) into a blender and blend until smooth. Adjust seasoning.
  2. Pour over chicken in a bowl and mix well. Marinate 3 hours or overnight.
  3. When ready to cook, heat the oven to 350 o C.
  4. Spread the chicken on a baking tray. Place in the oven to cook for 35 minutes or until the chicken is done. Turn the chicken half way through.
  5. Once done take out of the oven and serve as with rice or a side of your choice.

Original Recipe at Limitless Allergies


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