Baked Jerk Chicken

Baked Jerk Chicken

One of the ways to ensure a beautiful, moist chicken with a nice crispy skin is to bake it long and low.  I love using dry marinades on chicken (forms a nice crust) then cooking it for a long time at a low temperature.  Even the breast is moist!  My kids eat what I eat so this isn't the jerk-iest of jerk seasonings but it is still quite flavorful and the whole family enjoyed.  Feel free to up some of the flavorings if you'd like it a bit more spicy but I thought it came out great just the way it is.  This recipe is based on THIS recipe from allrecipes, although a changed the quantities of some of the seasonings based on the reviews.  My Hubs isn't big on leftovers so I usually repurpose leftover meat into a casserole or I'll have it for lunch when he's at work.  However, with this chicken he said "let's have this again tomorrow".  Excuse me while I pick my jaw up off the floor!  If you aren't too into jerk chicken, make a dry marinade from Italian seasonings, Greek, etc and just follow the cooking directions.

4 STARS
6 servings
3 net carbs per serving

1 1/2 tsp salt
1 1/2 tsp ground allspice
1 1/2 tsp Splenda
1 1/2 tsp onion powder
1 1/2 tsp minced dried garlic
1 tsp ground nutmeg
1 tsp black pepper
1 tsp ground ginger
1/2 tsp cayenne pepper (or more to taste)
1/2 tsp ground cinnamon
1 whole chicken, cleaned and cut into pieces
1/4 cup canola oil


Mix all seasonings (except oil) together.  Toss chicken pieces with spice mixture then cover and marinate in the refrigerator for at least 2 hours (the dry spices will form a bit of a crust, holding the juices in).
Preheat oven to 350 degrees.  Coat inside of a 9x13 baking dish with the 1/4 cup of oil.  Place chicken in baking dish, skin side up.  Bake for 1 hr 20 min.  Turn oven on to broil and cook 3-5 minutes to crisp the skin.

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