Trinidad Baked Chicken – Easy Oven-Baked BBQ Chicken
There’s just something about the smell of baked chicken on a Sunday in Trinidad, that sweet-savory aroma sneaking out of the oven while rice, callaloo, and macaroni pie take their turns on the stove. This Trinidad baked chicken is marinated in green seasoning, baked till juicy, glazed with rich Calypso BBQ sauce, and broiled to perfection.
Why you’ll love this Trinidad baked chicken
- Juicy, flavorful chicken with that perfect sticky glaze.
- Easy enough for weeknights, but made for Sunday lunch.
- Use your favorite homemade or store-bought BBQ sauce. I used my Calypso BBQ sauce for that extra Caribbean kick.
- Works with any chicken cut. Though I used legs, thighs, or even a whole chicken can be used if you’re feeding the village.
My connection to this dish
If you grew up in Trinidad and Tobago, you know this baked chicken story well. There was always a tray of it on the Sunday table. It’s right next to the macaroni pie, callaloo, stew lentils, and maybe some fried plantains if the spirits were kind.
It’s one of those dishes that needs no introduction.
How to make Trinidad baked chicken
Key ingredients
Seasoning the chicken:
- Chicken pieces (legs, thighs, or whole)
- Green seasoning – the base of all flavor in this dish.
- Salt and black pepper – simple but necessary to balance the seasoning.
Baking:
- Optional flavor boosters – a little ketchup, Worcestershire, or browning if you want deeper color or extra tang.
Glaze:
- BBQ sauce – use your favorite or try my homemade Calypso BBQ sauce.
- Honey (optional) – adds a lovely shine when broiling.
How to Make Trinidad Baked Chicken
Marinate:
Wash and pat dry the chicken. Season generously with green seasoning, salt, and black pepper. Rub it all over and under the skin if you can. Cover and let it marinate for at least 4 hours, or overnight for the best flavor.
Bake:
Preheat your oven to 375°F (190°C). Place chicken pieces in a greased baking dish, skin side up if there are those pieces.
Dot with a little butter or drizzle lightly with oil to help with browning.
Cover with foil and bake for 45 minutes, then uncover and bake another 20 minutes until the skin turns golden brown.
Glaze:
Brush on your BBQ sauce (Calypso sauce if you’re using it) and return to the oven. Bake for another 10–15 minutes to let the sauce set.
Broil for that shine:
Turn the broiler on high for 2–3 minutes until the sauce caramelizes slightly. Keep an eye on it — that glossy finish happens fast.
Rest and serve:
Let the chicken rest for 5–10 minutes before serving so all those juices stay inside.
Tips for the best Trinidad baked chicken
- Marinate overnight for a deeper flavor. The longer it sits, the better it tastes.
- Don’t skip broiling; it gives that sticky, charred edge that makes this dish irresistible.
- Use a foil-lined pan for easy cleanup because that BBQ sauce gets sticky (in the best way).
- For a smoky touch, add a drop of liquid smoke or grill the chicken for a few minutes after baking.
What to serve with it
No Trini Sunday lunch is complete without sides! Pair your baked chicken with:
Storage and reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm in the oven at 350°F until hot. Brush on a little extra BBQ sauce if needed to freshen the glaze.
FAQs
Yes! Boneless, skinless chicken thighs work great. Just reduce the baking time slightly since they cook faster.
Any sweet or smoky one you love will work. For true Caribbean flavor, try my Calypso BBQ sauce or even tart flavor, my sorrel BBQ sauce.
Definitely, you can season the chicken up to a day before and refrigerate it. Then just pop it in the oven when you’re ready to bake.
Bringing it all together
This Trinidad baked chicken is simple, flavorful, and perfect for any Sunday meal. The green seasoning imparts a deep flavor to the chicken, and the BBQ glaze adds a final touch of sweetness and shine.
If you try this recipe, leave a comment and let me know how it turned out. And don’t forget to rate it so others can find it too.
Recipe
Trinidad Baked Chicken
Ingredients
Equipment
Method
- Rub chicken all over with green seasoning, salt, and black pepper. Make sure to get under the skin and into any slits. Cover and marinate for at least 30 hours or overnight.
- Preheat oven to 375°F (190°C). Grease or line a baking dish with foil.
- Place seasoned chicken into baking dish. If using pieces with skin pu those skin side up.
- Cover with foil and bake for 40 – 45 minutes.
- Pour the BBQ sauce over the chicken and brush the sauce on the pieces.
- Return to the oven and bake for another 10-15 minutes so the sauce sets and caramelizes slightly. Turn the pieces halfway through.
- Turn on your broiler and broil for 3–5 minutes until the glaze gets glossy and slightly charred. Keep a close eye, it burns fast!
- Let the chicken rest 5–10 minutes before serving. That’s when all the juices settle in.
Nutrition
Notes
- Marinating overnight gives the best flavor.
- Use foil for easy cleanup. The BBQ glaze gets sticky in the best way.
- For a smoky flavor, add a drop of liquid smoke or finish the chicken on the grill.
- Pairs beautifully with Trinidad macaroni pie, callaloo, and fried plantains.
