Jamaican Jerk Baked Chicken Leg Quarters

These baked Jamaican jerk chicken leg quarters pack a ton of flavor and are perfect for busy nights. I use store-bought jerk seasoning, so not going to toot the horn of authenticity here. But what I can promise you is chicken that'll score an A+ from everyone at your table.

I love cooking food from around the world, and don’t mind going from-scratch mode for genuine taste.

That said, sometimes, I just want something nice and different. And low-effort. But without the store-bought shortcuts tasting like shortcuts. You see, I have a reputation to maintain. This recipe is a favorite for such nights.

Full disclosure: your chicken might not taste the same as mine. Jerk seasoning blends vary a lot from brand to brand. All seasonings do. Think taco, or Cajun, or even Italian seasonings. Each one tastes a little different, but the core flavors still come through.

My secret to dialing up the flavors is using fresh ginger and garlic. I've tried and tested three different jerk seasoning blends, each with and without my fresh additions, and I'd never skip them.

If you're looking for more leg quarter recipes, I've got a very delish lemon pepper version for you to try.

Pre-cooking notes

• I use jerk seasoning powder, not premade paste, in this recipe. As I mentioned earlier, seasonings can vary a lot in both flavor and heat. If you’re trying a brand you haven’t used before and aren’t sure how spicy it is, start with less than what I use. Say 2 teaspoons instead of a tablespoon. Once your seasoning paste is ready, taste it and adjust as needed. It will probably taste pretty salty on its own, but that’s okay. It spreads out over the chicken. What you’re really tasting for is the flavor and heat. Add the seasoning in small increments and taste as you go.
• You’ll need fresh ginger and garlic for this recipe. And they should be grated so the flavor is evenly distributed. If you don’t have a fine grater like a microplane, chop them as finely as you can. Then use a mortar and pestle to break them down further. Don't discard unused ginger. It freezes really well. Frozen ginger actually grates more easily than fresh.
• The amount of honey I use doesn’t make the chicken really sweet. It just balances the heat and acidity nicely. If you like your food more on the sweet-and-spicy side, feel free to add a little extra.
• You can swap butter for oil.

A visual guide for making Jamaican jerk Baked chicken leg quarters

Here are photos of the key steps to guide you through the recipe. For a printable version with quantities and notes, see the recipe card below.

Mix together jerk seasoning powder, grated garlic and ginger, honey, oil, lemon zest and juice.

In a large bowl, mix this seasoning paste with the chicken leg quarters. For best results, refrigerate for an hour or up to overnight. If short on time, it's alright to cook immediately.

Arrange the seasoned chicken in a single layer in a baking dish/sheet. Don't overcrowd. Pour any remaining paste/liquid over the chicken. Preheat your oven to 350°F / 180°C, and bake the chicken uncovered for 45 to 60 minutes, or until the internal temperature reads at least 165°F / 75°C on an instant-read thermometer.

Baste the leg quarters every 15 minutes. Start checking for doneness after 40 minutes. No need to turn the chicken. For some charring, turn on your oven’s top broiler for the last 3 to 4 minutes. I like to serve this chicken with a few lemon slices on the side and a nice sprinkle of chopped herbs, like cilantro or parsley, on top.

Serving ideas

Rice makes a perfect side for this chicken. You could go with my chicken bouillon rice, buttered basmati, cumin rice, or even mixed veggie rice (I use frozen veggie mix). Mashed potatoes, a simple green salad, and some crusty bread are also great options.