Nobody dislikes fried rice, right? A full and tasty one-dish supper is made out of seasoned rice combined with vegetables, an egg, and shrimp. I liked this version since it had a lot of garlic and scallions and was fish sauce and soy sauce seasoned. Serve with lime wedges, halved cherry tomatoes, cucumber slices, and scallions on the side.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 6 |
Ingredients
- 1 teaspoon salt, or to taste
- 1 teaspoon ground allspice
- 1 teaspoon packed brown sugar
- 1 teaspoon onion powder
- ½ teaspoon dried minced garlic
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon dried thyme leaves
- 1 (2 to 3 pound) whole chicken, cut into pieces
- ¼ cup vegetable oil
Instructions
- Mix salt, allspice, brown sugar, onion powder, garlic, nutmeg, black pepper, ginger, cayenne pepper, cinnamon, and thyme in a large bowl; add chicken pieces and toss to coat with seasoning mix. Cover and marinate in the refrigerator, 2 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Pour vegetable oil into a 9×13-inch baking dish.
- Place chicken pieces skin-side up into the baking dish. Bake in the preheated oven until juices run clear and chicken is no longer pink near the bone, 1 hour 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.
- Nutrition data for this recipe includes the full amount of jerk seasoning. The actual amount of jerk seasoning consumed will vary.
Nutrition Facts
| Calories | 572 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 14 g |
| Sodium | 458 mg |
| Sugars | 1 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
I bought approximately 3 lbs of boneless, skinless chicken thighs. I couldn’t cook them right away, so after trimming off the extra fat, I combined the spices and oil, coated the thighs, and froze them. I made them today – defrosting and cooking at 400 degrees for 30 minutes. So good! Besides the cooking method, the only other thing I changed is I halved the cayenne pepper since we only do a little heat spice. I will definitely make this again!
I printed this recipe on my printer way back in 2008, and it’s still a family favorite! Excellent recipe!
Excellent recipe!! Very delicious!! Me and the family grabbed it up so fast, I forget to take a picture. I did double the amount of Cayenne Pepper, for more spicy!!
I used exact recipe…well adjusted it to feed ten. Its in the oven now.. I cant wait to see how it turns out.
soooooo good! entire family loves it.
Best chicken recipe I’ve found on the Internet. The spices are perfect. The only thing I changed was I made a double batch and added a teaspoon of smoked paprika. I’m going to try making this in a smoker next time. I think it’d be perfect for that.
This is NOT jerk chicken. Tastes nothing like it.
This was a really good recipe! I used all exact ingredients except for the dried minced garlic. I instead used fresh minced garlic. It was spicy, but not over the top. I also liked the hint of sweetness. I will make this again!
I added all spices as written to a plastic bag with chicken cutlets. Let marinade in fridge for about 3 hours. Baked at 375 for 15 minutes. So flipping good. Everyone in my house loved it. Going in regular rotation here.
This was my first time trying out jerk chicken. It was very delicious. I let it cook for about two hours. I glazed the top with a small mixture of honey, barbecue sauce, and mustard and then broiled it. It was completely fantastic. I have not tasted better jerk chicken. I was so proud.
Made the rub as is and used boneless skinless chicken breast, so the cook time was different- but this was AWSOME! A little too spicy for most of my family, though, so next time I will cut back on the cayenne and black paper a touch. Definitely a keeper!
This was a great seasoning blend. I skipped the brown sugar because I’m doing Whole30 and I used olive oil instead of vegetable oil since that’s what I had on hand. It was delicious. Thanks
This was delicious. Everyone loves it. I let it marinate for about 8 hours.
I followed this recipe exactly and my family loved it! This will definitely be in the mix for future dinners.
It was delicious!!! I added 1 more 1/4 of ginger and just a lil more cayenne pepper and some Boston dry jerk seasoning…about 1 tsp.
Will make again. Recommend cook time should no more than one hour. Glad I checked and didn’t go recommended cook time. Would have been a crispy chick. Broil was not needed as skin was crispy.
Made this for the wife and two kids (6 &10). Everyone loved it BUT the flavor of jerk was only on the skin. Inside the chicken only tasted like bland cooked chicken. How the heck can I get the flavor THROUGHOUT the entire chicken? I’ve had it at restaurants like that. We even let the rub sit on the chicken in the fridge for 4 hours. So disappointed because the flavor is wonderful.
Super bland and dry. Hated it.
Wow! What a GREAT Jerk Chicken recipe!!! It was delicious!!! I did six wings, they came out perfectly!!! I will try this recipe on other meats!! Lorraine
delish. Perfect spice blend. Left overseas are even better. followed exactly, except no time to marinate.
I was the same way, I’ve been looking for a really good and authentic Jerk Chicken recipe and now I’ve found it thanks! I truly enjoyed this recipe and WILL make again!