12 Spicy Perfect Baked Jerk Chicken Recipes

Oh, the joy of biting into perfectly baked jerk chicken—its fiery spices dancing on your tongue, promising a flavor adventure like no other! Whether you’re craving a quick weeknight dinner with a kick or planning a weekend feast that’ll impress, our roundup of 12 Spicy Perfect Baked Jerk Chicken Recipes has got you covered. Dive in and discover your next favorite dish that’s sure to spice up your meal rotation!

Classic Jamaican Jerk Chicken

Ever crave something spicy, smoky, and utterly delicious? Classic Jamaican Jerk Chicken is your answer, packing a punch of flavor that’s hard to resist. It’s all about that perfect blend of spices and the slow cooking that makes it unforgettable.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for juiciness)
• 1/4 cup soy sauce (low sodium works too)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp brown sugar (for that caramelized crust)
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tbsp ground allspice (the jerk spice star)
• 1 tbsp ground thyme (dried is fine in a pinch)
• 1 tsp cinnamon (adds warmth)
• 1 tsp nutmeg (just a hint)
• 1 tsp black pepper (freshly ground is best)
• 1 scotch bonnet pepper, minced (adjust to heat preference)
• 3 garlic cloves, minced (more if you love garlic)
• 1 inch ginger, grated (fresh makes a difference)

Instructions

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, lime juice, allspice, thyme, cinnamon, nutmeg, black pepper, scotch bonnet pepper, garlic, and ginger until well combined.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) for direct grilling. Tip: Soak wood chips in water for 30 minutes if you want extra smokiness.
4. Remove chicken from marinade, letting excess drip off. Reserve marinade for basting.
5. Grill chicken for 6-7 minutes per side, basting with reserved marinade halfway through, until internal temperature reaches 165°F and skin is charred.
6. Let chicken rest for 5 minutes before serving to keep juices locked in. Tip: Cover loosely with foil to keep warm.

Mouthwatering and tender, this jerk chicken boasts a crispy, spicy exterior with juicy meat inside. Serve it with a side of cool coleslaw or coconut rice to balance the heat, and don’t forget the extra lime wedges for a zesty finish.

Spicy Pineapple Jerk Chicken

Spicy pineapple jerk chicken is the perfect mix of sweet, spicy, and smoky flavors that’ll transport you straight to the Caribbean. You’ll love how easy it is to whip up this vibrant dish that’s sure to impress at any summer BBQ.

Ingredients

• 2 lbs chicken thighs (skin-on for extra crispiness)
• 1 cup pineapple juice (fresh is best, but bottled works too)
• 1/4 cup soy sauce (low sodium if you prefer)
• 2 tbsp jerk seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced pineapple (for garnish, optional)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, combine pineapple juice, soy sauce, and jerk seasoning, whisking until fully mixed.
3. Add chicken thighs to the marinade, ensuring each piece is well coated. Let marinate for at least 30 minutes, or overnight for deeper flavor.
4. Brush the grill grates with olive oil to prevent sticking, then place the chicken thighs skin-side down.
5. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy.
6. Let the chicken rest for 5 minutes before serving to keep it juicy.
7. Garnish with diced pineapple for a sweet contrast to the spicy jerk seasoning.

Enjoy the juicy, flavorful chicken with a side of rice and beans for a complete meal. The crispy skin and tender meat, paired with the sweet pineapple, make every bite a delightful experience.

Honey Glazed Jerk Chicken

Now, imagine biting into a piece of chicken that’s perfectly spicy, sweet, and smoky all at once. That’s what you get with this Honey Glazed Jerk Chicken recipe—a crowd-pleaser that’s surprisingly easy to make at home.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for extra juiciness)
• 1/4 cup honey (for that sweet glaze)
• 2 tbsp jerk seasoning (adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup orange juice (freshly squeezed adds brightness)
• 2 garlic cloves, minced (because garlic makes everything better)
• 1 tbsp soy sauce (for a hint of umami)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together honey, jerk seasoning, olive oil, orange juice, garlic, and soy sauce until well combined.
3. Place chicken thighs in a large resealable bag or bowl, pour the marinade over them, and ensure each piece is well coated. Marinate for at least 1 hour, or overnight for deeper flavor.
4. Remove chicken from marinade, letting excess drip off, and place on the grill. Reserve the marinade for basting.
5. Grill chicken for 6-7 minutes per side, basting with reserved marinade after flipping, until internal temperature reaches 165°F and skin is charred in spots.
6. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Finally, this dish boasts a crispy, caramelized exterior with tender, flavorful meat inside. Serve it alongside a cool cucumber salad or over coconut rice to balance the heat and sweetness.

Coconut Milk Jerk Chicken

Now, imagine you’re craving something with a bit of spice, a touch of sweetness, and a whole lot of flavor. That’s where this Coconut Milk Jerk Chicken comes in—it’s a game-changer for your dinner routine.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 2 tbsp jerk seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 lime, juiced (for a fresh finish)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large bowl, mix the chicken thighs with jerk seasoning and olive oil until evenly coated. Tip: Let it marinate for 30 minutes for deeper flavor.
3. Heat a skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Transfer the chicken to a baking dish, pour coconut milk over it, and bake for 25-30 minutes until the chicken is cooked through. Tip: The internal temperature should reach 165°F (74°C).
5. Squeeze fresh lime juice over the chicken before serving for an extra zing.

Bold flavors and tender meat make this dish a standout. Serve it over rice to soak up all that creamy, spicy sauce, or with a side of grilled veggies for a lighter option.

Grilled Jerk Chicken with Mango Salsa

Even if you’re not a grill master, this Grilled Jerk Chicken with Mango Salsa is a game-changer. It’s spicy, sweet, and everything in between—perfect for summer nights.

Ingredients

• 2 lbs chicken thighs (skin-on for extra crispiness)
• 1 cup jerk marinade (store-bought or homemade)
• 1 large mango, diced (about 1 cup)
• 1/2 red bell pepper, diced (for a pop of color)
• 1/4 cup red onion, finely chopped (soak in water to mellow the bite)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup cilantro, chopped (optional, for garnish)

Instructions

1. In a large bowl, coat the chicken thighs evenly with the jerk marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (about 375°F). Brush the grates lightly with olive oil to prevent sticking.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Avoid flipping too soon to get those perfect grill marks.
4. While the chicken cooks, mix the diced mango, red bell pepper, red onion, and lime juice in a bowl to make the salsa. Let it sit for flavors to meld.
5. Once done, let the chicken rest for 5 minutes before serving. This keeps it juicy.
6. Top the grilled chicken with the mango salsa and garnish with cilantro if using.

Perfectly charred on the outside and tender inside, this dish pairs wonderfully with a cold beer or over a bed of coconut rice. The mango salsa adds a refreshing contrast to the spicy jerk seasoning.

Slow Cooker Jerk Chicken

You’re going to love how easy this Slow Cooker Jerk Chicken is to make. Just set it and forget it, and you’ll have a flavorful meal waiting for you at the end of the day.

Ingredients

• 4 chicken thighs (bone-in, skin-on for more flavor)
• 1 cup jerk marinade (store-bought or homemade, adjust spice level to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 lime, juiced (for a fresh finish)
• 1/2 cup chicken broth (to keep everything moist)

Instructions

1. In a large bowl, coat the chicken thighs evenly with the jerk marinade. Let them sit for at least 30 minutes, or overnight in the fridge for deeper flavor.
2. Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step adds texture and locks in juices.
3. Transfer the seared chicken to the slow cooker. Pour in the chicken broth and lime juice around the chicken, not over, to keep the skin crispy.
4. Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when it reaches an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist meat.

Deliciously tender with a spicy-sweet crust, this jerk chicken pairs perfectly with rice and beans or tucked into warm tortillas for a Caribbean twist on tacos.

Jerk Chicken Wings with Spicy Rum Sauce

Kick off your weekend with these fiery jerk chicken wings, slathered in a spicy rum sauce that’s sure to impress. You’ll love the bold flavors and the kick of heat that makes these wings unforgettable.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1/4 cup jerk seasoning (homemade or store-bought, adjust to heat preference)
• 1/2 cup dark rum (for depth of flavor)
• 1/4 cup brown sugar (for a touch of sweetness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice (freshly squeezed for best taste)
• 2 cloves garlic (minced, or 1/2 tsp garlic powder)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the chicken wings with jerk seasoning until evenly coated. Let them marinate for at least 15 minutes for deeper flavor.
3. While the wings marinate, combine dark rum, brown sugar, soy sauce, lime juice, and minced garlic in a small saucepan over medium heat. Simmer for 5-7 minutes until slightly thickened, then set aside.
4. Grill the wings for about 10 minutes on each side, or until they reach an internal temperature of 165°F and have nice grill marks.
5. Brush the wings with the spicy rum sauce during the last 2 minutes of grilling, allowing the sauce to caramelize slightly.
6. Remove the wings from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Absolutely bursting with flavor, these jerk chicken wings offer a perfect balance of spicy, sweet, and smoky. Serve them with extra sauce on the side and a cold drink to tame the heat.

Jerk Chicken Tacos with Avocado Crema

You’re in for a treat with these jerk chicken tacos topped with a smooth avocado crema. They’re the perfect blend of spicy, sweet, and creamy, making them a hit for any meal.

Ingredients

• 2 lbs chicken thighs, boneless and skinless (cut into strips for easier cooking)
• 1 tbsp jerk seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 avocado, ripe (for the crema)
• 1/2 cup sour cream (for a lighter version, use Greek yogurt)
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup cilantro, chopped (plus extra for garnish)
• 8 small corn tortillas (warmed before serving)
• 1/2 cup red cabbage, shredded (for crunch)

Instructions

1. In a large bowl, toss the chicken strips with jerk seasoning and olive oil until evenly coated. Let it marinate for at least 30 minutes in the fridge for deeper flavor.
2. While the chicken marinates, make the avocado crema by blending the avocado, sour cream, lime juice, and cilantro in a food processor until smooth. Season with a pinch of salt if needed.
3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until fully cooked and slightly charred.
4. Warm the tortillas in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds.
5. Assemble the tacos by placing a few strips of jerk chicken on each tortilla, topping with avocado crema, shredded red cabbage, and extra cilantro.

Craving something that packs a punch? These tacos deliver with their fiery jerk seasoning balanced by the cool avocado crema. Serve them with a side of mango salsa for an extra tropical twist.

Jerk Chicken Pizza with Pineapple and Jalapenos

Kick off your weekend with a twist on pizza night that’s sure to spice things up. This jerk chicken pizza with pineapple and jalapenos combines sweet, spicy, and smoky flavors for a mouthwatering meal.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 cup jerk marinade (homemade or store-bought, adjust to heat preference)
• 2 cups shredded cooked chicken (great for leftovers)
• 1 cup shredded mozzarella cheese (or blend for more flavor)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup sliced jalapenos (remove seeds for less heat)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup chopped cilantro (for garnish, optional)

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
3. Brush the dough with olive oil to prevent sogginess from the toppings.
4. Spread jerk marinade evenly over the dough, leaving a small border for the crust.
5. Top with shredded chicken, pineapple, jalapenos, and cheese. Tip: Distribute toppings evenly for every bite.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and cheese is bubbly. Tip: Rotate halfway for even cooking.
7. Garnish with cilantro before slicing, if desired.

Get ready for a pizza that’s bursting with flavors—the smokiness of the jerk chicken pairs perfectly with the sweetness of pineapple and the kick of jalapenos. Serve it with a cold beer or a tropical cocktail to complete the experience.

Jerk Chicken Salad with Citrus Dressing

Perfect for those sunny afternoons when you’re craving something light yet packed with flavor, this jerk chicken salad with citrus dressing is a game-changer. You’ll love the spicy kick paired with the refreshing zing of the dressing.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp jerk seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 4 cups mixed greens (spinach and arugula work great)
• 1 orange, segmented (save the juice for the dressing)
• 1/4 cup sliced red onion (soak in cold water for 10 mins to mellow the bite)
• 1/4 cup chopped cilantro (or parsley if you’re not a cilantro fan)
• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey (adjust to taste)
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Rub the chicken breasts with jerk seasoning and 1 tbsp olive oil, ensuring they’re evenly coated.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken rests, whisk together 1/4 cup olive oil, lime juice, honey, grated ginger, and the reserved orange juice in a small bowl. Season with salt and pepper to taste.
5. In a large bowl, toss the mixed greens, orange segments, red onion, and cilantro with half of the dressing.
6. Slice the rested chicken and arrange it on top of the salad. Drizzle with the remaining dressing.
7. Tip: For an extra crunch, add some toasted almonds or pecans. Tip: If you’re short on time, use store-bought jerk seasoning. Tip: The dressing can be made ahead and stored in the fridge for up to 3 days.

Now, the salad’s got this amazing contrast of spicy, sweet, and tangy flavors, with the chicken being juicy and the greens crisp. Try serving it in a hollowed-out pineapple for a fun, tropical twist at your next BBQ.

Jerk Chicken and Sweet Potato Skewers

Zesty and full of flavor, these Jerk Chicken and Sweet Potato Skewers are your ticket to a deliciously easy dinner. You’ll love how the sweet and spicy flavors come together on the grill.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces (thighs work too for more flavor)
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp jerk seasoning (adjust to taste)
• 1 tbsp honey (for a touch of sweetness)
• 1 lime, juiced (about 2 tbsp)
• Salt, to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes first)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, toss the chicken pieces and sweet potato cubes with olive oil, jerk seasoning, honey, lime juice, and a pinch of salt until evenly coated.
3. Thread the chicken and sweet potato alternately onto the skewers, leaving a little space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for about 10 minutes, then flip and cook for another 10 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
5. Tip: If the sweet potatoes are cooking faster than the chicken, move them to a cooler part of the grill to prevent burning.
6. Tip: For extra flavor, brush the skewers with any remaining marinade halfway through cooking.
7. Tip: Let the skewers rest for a couple of minutes off the grill before serving to keep them juicy.

Now, these skewers are ready to steal the show. The chicken is juicy with a perfect spicy kick, while the sweet potatoes add a creamy contrast. Try serving them over a bed of rice or with a side of grilled veggies for a complete meal.

Jerk Chicken Burgers with Spicy Mayo

Let’s spice up your burger game with these jerk chicken burgers topped with a fiery mayo that’ll have you coming back for seconds. Perfect for those who love a bit of heat with their eat!

Ingredients

• 1 lb ground chicken (for a juicier burger, don’t overmix)
• 2 tbsp jerk seasoning (adjust to taste)
• 1/4 cup mayonnaise (or sub with Greek yogurt for a lighter option)
• 1 tbsp hot sauce (like Sriracha, adjust to spice preference)
• 4 burger buns (toasted for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• Lettuce and tomato slices (for serving)

Instructions

1. In a large bowl, mix the ground chicken with jerk seasoning until just combined. Tip: Overmixing can make the burgers tough.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat olive oil in a skillet over medium-high heat. Cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t press down on the patties; it squeezes out the juices.
4. While the patties cook, mix mayonnaise and hot sauce in a small bowl to make the spicy mayo.
5. Toast the burger buns lightly in a toaster or on the skillet for about 1 minute, until golden.
6. Assemble the burgers by spreading spicy mayo on the bottom bun, then add the cooked patty, lettuce, and tomato. Top with the other half of the bun.

How about serving these burgers with a side of sweet potato fries or a cool cucumber salad to balance the heat? The jerk seasoning gives the chicken a deep, smoky flavor, while the spicy mayo adds a creamy kick that’s irresistible.

Conclusion

Hearty and bursting with flavor, our 12 Spicy Perfect Baked Jerk Chicken Recipes offer a delicious way to spice up your mealtime. Whether you’re a fan of bold heat or subtle warmth, there’s a recipe here to satisfy your craving. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!