We tried this recipe, which uses a homemade jerk paste (instead of dry jerk seasoning): https://cooking.nytimes.com/recipes/1014722-no-fuss-jerk-chicken Based on our pantry, we used a mix of skin-on, bone-in thighs and drumsticks instead of chicken quarters (thighs and bones connected). We did not love this recipe and probably won’t make it again.
For the marinade, to lower sodium content, we reduced the salt and soy sauce by half; we also used 1 ½ habaneros (rather than 2). Also, one tip we subsequently learned from fellow NYT Cooking readers is to grind the dry seasonings (esp. the allspice berries and whole black peppercorns) first, before adding the wet ingredients; otherwise, the berries and peppercorns will remain intact. (Jan. 2018)
Note: We baked this dish concurrent with oven-roasted sweet potatoes, which we normally roast at 400: http://piglettedc.tumblr.com/post/114603785616/oven-roasted-korean-sweet-potato-gogoma In order to do this, we increased the oven temp to 375 and cooked for slightly less than 1 hour.
Note 2: For flavor and texture, we prefer this version of jerk chicken, which uses dry seasoning: http://piglettedc.tumblr.com/post/157462410341/baked-jamaican-jerk-chicken-marinate-2-3-lb
Cooking Adventures 