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–+ servings

Oven Baked Honey Jerk Chicken

Golden, sticky, and packed with bold Jamaican-inspired flavor — this honey jerk chicken bakes up beautifully in one pan with roasted bell peppers and is a total family favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
MARINATE TIME (recommended) 1 hour
Total Time 2 hours
Course Dinner
Cuisine American
Servings 6

Ingredients
  

  • 3 pounds chicken drumsticks and wings
  • 1 medium red bell pepper sliced into strips
  • 1 medium green bell pepper sliced into strips
  • 1 small yellow onion sliced
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger finely grated
  • 1½ teaspoons ground allspice
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg

Instructions
 

  • Preheat the oven to 400°F. Line a large roasting pan or baking dish with foil.
  • In a large bowl, whisk together the olive oil, honey, soy sauce, lime juice, and brown sugar. Add the garlic, ginger, allspice, smoked paprika, garlic powder, onion powder, thyme, cinnamon, cayenne, black pepper, salt, and nutmeg. Whisk until smooth and fully combined.
  • Pat the chicken pieces dry with paper towels. Add to the bowl and toss well until every piece is completely coated in the marinade.
  • Cover and refrigerate for at least 1 hour or up to 8 hours.
  • Scatter the sliced bell peppers and onion in the bottom of the prepared pan. Arrange the chicken pieces on top in a single layer and pour any leftover marinade over the top.
  • Bake uncovered for 40 to 50 minutes, spooning pan juices over the chicken at the 30-minute mark, until the chicken skin is deep golden brown and an instant-read thermometer reads 165°F at the thickest part.
  • Remove from the oven and rest for 5 minutes before serving. Serve with the roasted peppers and pan juices spooned over the top.

Notes

  • For the crispiest skin, make sure to fully pat the chicken dry before adding it to the marinade.
  • Don't crowd the pan — use the largest roasting dish you have so the pieces have space to roast rather than steam.
  • For extra heat, swap the cayenne for one minced scotch bonnet pepper.
  • Bone-in chicken thighs are a great substitute for drumsticks and wings.
  • This recipe is gluten-free when tamari or coconut aminos are used instead of soy sauce.