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Jerk-Style Baked Chicken Leg Quarters
Recipes
Jerk-Style Baked Chicken Leg Quarters
4 servings
4 hours total (Active 25 minutes)

Ingredients

  • 2 medium, fresh jalapeños (or 1 habanero)
  • 1 medium yellow onion
  • 6 green onions
  • 4 cloves garlic
  • 1-inch piece fresh ginger
  • 8 limes, for zest/juice/wedges
  • 3 tablespoons fresh thyme
  • ½ cup soy sauce
  • ¼ cup vegetable oil
  • ½ cup mild jerk seasoning paste
  • 1 teaspoon kosher salt
  • 4 chicken leg quarters (about 4 lb)
  • Aluminum foil

Steps

    1. Cut jalapeños and all onions into 1-inch pieces. Smash garlic. Peel ginger and chop coarsely (1 tablespoon). Zest 3 limes (1 tablespoon), juice 5 limes (⅓ cup), and cut remaining 3 limes into wedges.
    2. Place in food processor bowl: jalapeños, all onions, garlic, ginger, lime zest, lime juice, thyme (leaves only), soy sauce, oil, jerk paste, and salt. Pulse until finely chopped; reserve ¼ cup marinade.
    3. Arrange chicken in shallow dish (wash hands). Pour remaining marinade over chicken. Cover and chill 2 hours (or overnight) to marinate.
    4. Line baking sheet with foil. Remove chicken from marinade (discard marinade) and arrange on baking sheet; let stand 30 minutes to come to room temperature. Preheat oven to 375°F.
    5. Bake 55–65 minutes until chicken is 190°F. Brush with reserved marinade during last 10 minutes of cook time. Let stand to rest 10 minutes; serve with lime wedges.

    Chef's Tip: After step 5, broil chicken 3–5 minutes until skin is lightly charred for more authentic flavor.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 420, Total Fat 20g, Sat Fat 5g, Trans Fat 0g, Chol 260mg, Sodium 1490mg, Total Carb 6g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 51g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 15%