This recipe for Fast Jerk Chicken is designed for those who crave authentic Jamaican flavors but don't have all day to spend marinating. It’s quick, easy, and delivers incredible results—guaranteed to make your taste buds sing! We're aiming for delicious, flavorful food, quickly. I can't say it enough. No fuss, no muss. We get right to the deliciousness, and if I'm honest, I love it like this.
I created this recipe after a disastrous attempt at a slow-cooked jerk chicken recipe that frankly, took far too long, so I decided to find a solution to make it quickly, and I did. This version maintains the rich, spicy flavors while significantly reducing the prep and cook time. My friend even suggested adding some rum for an extra kick. It's delicious!
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Sheet pan
- Mixing spoons
- Sharp knife
- Cutting board
- Gloves (optional)
Fast Jerk Chicken: Frequently Asked Questions
Fast Jerk Chicken
This fast jerk chicken recipe delivers incredible flavor in under an hour. Perfect for a weeknight meal or a casual get-together with friends. Even the picky eaters will love it!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure you're oven is ready, because this goes fast. Trust me.
- In a large bowl, combine all the ingredients for the jerk marinade. Yes, all of them, even those obscure ones that might seem odd. Mix until a well combined paste forms. This part is therapeutic, I find.
- Wash and pat dry the chicken legs. If you're using whole legs, it will take a bit longer, but worth the wait. Use paper towels or a clean kitchen cloth. Don't skip this, you want a nice crispy chicken leg.
- Generously coat each chicken leg with the jerk marinade, ensuring that every inch is fully covered. Get those gloves on if you don't like sticky fingers!
- Place the marinated chicken legs on a baking sheet lined with parchment paper. This makes it so much easier to clean up afterward, trust me on this one.
- Bake the chicken for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's cooked through. We want juicy, not raw chicken!
- Remove the chicken from the oven and let it rest for 5-10 minutes before serving. I like to serve mine with some rice and peas, it's a favorite for this dish.
- Slice and serve immediately. I like to garnish mine with fresh scallions or cilantro for an extra pop of flavor and color. It's always a party at my table when this is being served. You should see the looks on my friends' faces!
📝 Notes
- For extra flavor, you can add a dash of your favorite hot sauce. But be warned, it might be too spicy for some.
- Always adjust the spices to your taste. Feel free to add or reduce ingredients depending on your spice tolerance.
- Cooking times are approximate. Check the chicken's internal temperature to ensure it is thoroughly cooked.
- For an extra kick, add a tablespoon of rum to the marinade!
🍎 Nutrition
Calories: 350kcal
Protein: 30g
Fat: 20g
Carbohydrates: 10g
Fiber: 1g
Calcium: 20mg
