Baked Jerk Chicken Recipe


  • 1 tbsp of salt
  • 2 tbsp of black pepper
  • 2 tsp of garlic powder
  • 1 tsp of all spice
  • 1 tsp of cinnamon
  • 2 tsp of fresh or dried thyme
  • 1 tbsp of extra virgin olive oil
  • 2 tbs of coconut oil
  • 1/2 cup of Every-Ting Sauce
  • 1 scotch bonnet pepper or habanero pepper (omit if you do not want chicken spicy)
  • 3 lb of boneless skinless thighs


  1. Clean and thoroughly dry boneless skinless thighs.
  2. Coat chicken with extra virgin olive oil.
  3. Season chicken with salt, pepper, garlic powder, all spice, cinnamon, and thyme.
  4. Pour Every-Ting sauce over chicken, mix until well coated. Let marinade for at least an hour, or upwards to overnight.
  5. Add fresh sliced scotch bonnet pepper or habanero pepper to marinade (use 1/2 of pepper for medium heat). Omit this step if you don't want it spicy.


  1. Preheat oven to 375 °F.
  2. Dry chicken off with a paper towel on both sides
  3. Heat coconut oil in a skillet on medium high heat.
  4. Sear chicken for 3 to 4 minutes on each side until brown.
  5. Place chicken on a lined cookie sheet. Finish chicken in the oven for 8-10 minutes.
  6. Let chicken rest for 5 minutes.
  7. Drizzle Every-Ting Sauce over chicken. Serve with rice and vegetable of choice.

Notes: For a thicker glaze on chicken, reduce Every-Ting sauce down in small sauce pan uncovered on medium high heat. Stir occasionally until desired thickness.

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