Baked Cheese & Garlic Jerk Chicken

baked_cheeseThis delicious baked-dish recipe has comfort-food written all over it and comes with a warning: While this recipe is baking, the mouth-watering aroma wafting from your kitchen will drive your friends and family nuts!







  • 6 to 10 chicken thighs
  • 2 tsp garlic powder
  • ¾ tsp sea salt
  • 8 Tblsp Doc’s MB Family Jamaican Jerk Sauce
  • 4 oz. whipped cream cheese
  • 3 oz. sour cream
  • 2/3 cup grated Parmesan cheese
  • 3/4 cup shredded Monterrey Jack cheese
  • 3/4 cup shredded mild Cheddar cheese
  • 1 cup chopped fresh sweet basil
  • 2 Tblsp balsamic vinegar


  1. Preheat oven to 375 degrees:
    Arrange chicken thighs in a large baking dish, skins up  Sprinkle chicken evenly with 1 tsp garlic powder and ½ tsp salt Bake uncovered for 50 minutes on middle rack
  2. Make the Jamaican Cream Cheese Sauce:
    While the chicken is baking: In a large bowl, combine cream cheese, sour cream, Doc’s MB Family Jamaican Jerk Sauce, 1 tsp garlic powder, ¼ tsp sea salt – mix thoroughly to a smooth consistency. Refrigerate.
  3. Remove chicken from oven and reset oven temp to 350 degrees:
    1. After removing the baked chicken thighs from the oven, drain most of the fat from the baking dish, leaving 2 to 3 Tbsp. (For the sake of avoiding a mess, I transfer the chicken to a plate before draining and then return it to the baking dish after pouring off the fat)
    2. Sprinkle balsamic vinegar evenly over the chicken thighs
    3. Spoon the cream cheese/sour cream/etc mixture evenly over each chicken thigh
    4. Sprinkle with Parmesan cheese
    5. Sprinkle with chopped fresh sweet basil
    6. Mix the shredded Monterrey Jack and Cheddar Cheeses together and sprinkle evenly
  4.  Return chicken thighs to the oven and bake, uncovered at 350 degrees for another 20 to 30 minutes (or until the cheese turns a golden brown).

* If you are a rice lover, you can leave a little more fat in the dish and add a few cups of cooked rice before the last 20 minutes of baking:  At the end of step 3, add the rice evenly around the chicken pieces after the chicken is coated with the sauce, basil and cheeses.

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