Let’s make this flavorful baked jerk chicken:

1. Prepare the Dry Jerk Rub:

• In a large mixing bowl, combine the salt, ground allspice, packed brown sugar, onion powder, dried minced garlic, ground nutmeg, black pepper, ground ginger, cayenne pepper, ground cinnamon, and dried thyme leaves.
• Whisk or stir these dry ingredients together thoroughly until they are evenly blended.

2. Season and Marinate the Chicken:

• Add the chicken pieces to the large bowl containing the jerk seasoning mix.
• Using your hands (you might want to wear gloves if sensitive to spices), toss and rub the chicken pieces thoroughly to ensure every piece is generously and evenly coated with the seasoning mix. Get it under the skin where possible.
• Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate for at least 2 hours, or ideally up to 4 hours (or even overnight for deeper flavor).

3. Preheat Oven and Prepare Baking Dish:

• When ready to bake, preheat your oven to 350°F (175°C).
• Pour the ¼ cup of vegetable oil into a 9×13-inch baking dish (or other large, shallow baking dish) and tilt the dish to coat the bottom evenly.

4. Arrange and Bake Chicken:

• Remove the marinated chicken pieces from the refrigerator.
• Arrange the chicken pieces in a single layer, skin-side up, in the prepared oiled baking dish.
• Place the baking dish in the preheated oven.
• Bake for 1 hour and 20 minutes (80 minutes), or until the chicken is cooked through, the juices run clear when pierced with a fork near the bone, and an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reads at least 165°F (74°C).

5. Crisp the Skin Under the Broiler:

• Once the chicken is fully cooked, carefully remove the baking dish from the oven.
• Turn the oven setting to Broil (High). Position an oven rack so the chicken will be about 4-6 inches from the broiler element.
• Place the baking dish with the chicken back in the oven under the preheated broiler.
• Broil for 2 to 5 minutes, watching extremely carefully and constantly, until the chicken skin becomes very crispy and nicely browned. Do not walk away during this step, as the skin and sugars in the rub can burn very quickly!

6. Rest and Serve:

• Carefully remove the chicken from under the broiler.
• Let the chicken rest for at least 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
• Serve hot and enjoy your “Perfect Baked Jerk Chicken”!

The final broil is key for that irresistible crispy skin