Blend the Marinade: All marinade ingredients were added to a blender. The mixture was blended until thick and smooth. A dark fragrant paste should be formed with visible flecks of herbs and pepper.
Prepare the Chicken: Chicken pieces were patted dry and placed into a large bowl. Small cuts were made in the skin to help the marinade sink in deeper.
Marinate Thoroughly: The blended jerk marinade was poured over the chicken. Every piece was coated well using clean hands. The bowl was covered and placed in the fridge for several hours so flavor could fully develop.
Bring to Room Temperature: Before cooking, the chicken was taken out and allowed to sit briefly. This step helps the meat cook evenly and stay juicy.
Cook Until Done: Chicken was placed on a lined baking tray skin side up. It was cooked in a hot oven until the skin turned dark and slightly crisp and the meat cooked through.
Rest Before Serving: Once cooked, the chicken was rested for a few minutes. This short pause keeps juices inside and improves texture.
