Honey Jerk Chicken
Cooking is an art—and Jamaican cooking is no exception. This honey jerk chicken was born from curiosity: the bold kick of jerk seasoning paired with the sweet glow of honey, oven-baked until tender, then finished under the broiler for that rich, mouthwatering color.
Why this recipe works
Jerk is bold by design—spice, herbs, and warmth. Honey rounds the heat and adds a glossy finish, while ketchup gives body and color to the glaze. A gentle bake keeps the chicken tender, then broiling at the end brings the “wow.”
At a glance
Ingredients
- 1 whole chicken (cut in halves or quarters)
- 3 tbsp jerk seasoning (Walkerswood works great)
- 1 tsp powdered chicken/meat seasoning (Adobo is fine)
- Pinch of salt
- 1 tsp black pepper
- 2 oz honey
- 4 tbsp ketchup
- Optional: a splash of water (if the baking tin gets dry)
What you’ll need
- Baking tin or roasting pan
- Aluminum foil (tight seal matters)
- Brush for glazing (or a spoon)
- Oven with broiler (or highest heat setting)
Step-by-step
- Cut chicken in halves or quarters—whatever size you prefer.
- Clean and wash the chicken with vinegar or lime juice, then rinse and pat dry.
- Season: add jerk seasoning, meat seasoning, salt, and black pepper. Rub evenly over the chicken.
- Cover and marinate at least 2 hours. Overnight in the refrigerator is best.
- Place chicken in a baking tin, cover tightly with foil, and bake about 40 minutes at 250°F (121°C), or until cooked through and tender.
- Remove from the oven, open carefully, and check tenderness. Taste the natural pan juices—adjust lightly if needed.
- Mix honey + ketchup. Brush generously over the chicken.
- Switch oven to broil (or highest heat). Put chicken back in to build color.
- If the tin looks dry, add a splash of water and a tiny pinch of jerk seasoning, then stir into the pan juices.
- Every 5 minutes: brush more glaze and spoon pan juices over the chicken until the color looks rich and appetizing.
- Turn the chicken and repeat: glaze first, then baste with the pan juices until both sides look right.
- Rest 5 minutes, slice, and enjoy.
Nutrition (estimate)
Per serving (chicken only)FAQ
Can I use chicken legs or thighs instead of a whole chicken?
Yes. Dark meat stays juicy and works beautifully with this glaze. Adjust bake time based on size.
Is 250°F too low for chicken?
It’s a gentle bake that helps tenderness and creates flavorful pan juices. If you prefer, bake hotter (like 325°F) and reduce time—then broil at the end for color.
How do I stop the glaze from burning?
Broil in short bursts and keep basting with pan juices. If it darkens too fast, move the pan lower or switch back to bake briefly.
Can I make it less spicy?
Use a milder jerk seasoning or reduce the jerk slightly, then rely on the honey-ketchup glaze and pan juices to round out the flavor.
What’s the best way to store leftovers?
Cool, refrigerate airtight. Reheat covered to keep it moist, then uncover briefly to refresh the glaze.
Pro tips (simple but powerful)
- Taste the pan juices early. If it’s already delicious, your finished chicken will be even better.
- Don’t rush the color. Broil in short bursts and keep basting—this prevents burning the glaze.
- Make it yours. If you like it sweeter, add a touch more honey. If you want more bite, add a little more jerk.
- Serve it Jamaican-style: callaloo + oven-baked potato cubes, or rice & peas, festival, steamed cabbage, or roasted breadfruit.