Sprig Originals's kitchen / Oven-Baked Jerk Chicken in Coconut Milk Marinade
Oven-Baked Jerk Chicken in Coconut Milk Marinade
By Sprig Originals · with credit
Adapted from homeandplate.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Bone-in chicken breasts soak in a blended jerk marinade of coconut milk, allspice, cinnamon and cayenne, then roast hot until the skin browns and the meat pulls easily from the bone. The spice hits warm and fiery while the coconut milk keeps everything juicy.
Ingredients
Chicken
- 4 bone-in chicken breasts
Jerk marinade
- 15 oz can unsweetened coconut milk
- 2 tbsp brown sugar
- 1 tsp dried thyme
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp sweet or smoked paprika
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 2 tsp kosher salt
- 4 cloves garlic, peeled
- 1 inch fresh ginger, peeled and chopped
Instructions
- Tip the coconut milk, brown sugar, thyme, allspice, cinnamon, cumin, paprika, nutmeg, cayenne, salt, garlic cloves and chopped ginger into a blender or food processor. Blend for 30 to 60 seconds, until the garlic and ginger disappear and the marinade is completely smooth.
- Lay the chicken breasts in a 9 x 13-inch baking dish, skin side up and not overlapping. Pour the marinade over the top and turn each piece so it is coated all over, finishing skin side up.
- Cover and refrigerate for at least 2 hours, and up to overnight. The longer it sits, the deeper the spice goes.
- Heat your oven to 425°F. Take the dish out of the fridge while the oven comes up to temperature so the chicken loses its chill.
- Roast the chicken uncovered for 1 hour, spooning the marinade over the pieces every 20 minutes so the tops glaze rather than dry out.
- Check for doneness: a thermometer pushed into the thickest part of a breast, away from the bone, should read 165°F. If it is short, give it another 5 to 10 minutes.
- Rest the chicken in the dish for 5 minutes, then serve with the pan sauce spooned over the top.
Chef's tips
- The pan sauce splits a little as it roasts — whisk it in the dish or in a small pan off the heat before spooning it over, and it comes back together.
- Want more fire? Blend in a scotch bonnet or habanero (seeds removed for a gentler burn) along with the garlic and ginger.
- This is worth doubling: the marinade freezes well raw with the chicken in it, so bag one batch flat and thaw it in the fridge overnight.
- Rice and peas or a plain coconut rice soaks up the sauce beautifully.
Nutrition (per serving, estimated)
413calories
43gprotein
12gcarbs
20gfat
Estimates only — values vary with brands and portions.
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