Sometimes chicken can be boring. We all need a little kick in the pants now and again to shake us up and get us trying new things. I saw this recipe for roasted jerk chicken in Ree Drummond’s new magazine and I knew I had to try it. It looked so bold and different but easy and delicious at the same time. And since I usually buy whole roaster chickens (it’s cheaper that way), I had all the ingredients to make it for dinner. Roasted jerk chicken is great to eat as is, but it also works well incorporated into other recipes. Here’s how to make it:
Hold onto your hats folks! This spice mixture is going to blow you away…but in a good way! You’ll need a lot of different spices, but stay with me! It gets really good!
First, pull out your food processor or blender. Pour in 1/4 cup of olive oil and 2 tablespoons of lime juice. Then add 2 tablespoons of soy sauce and 1 tablespoon each of ground allspice and dark brown sugar. Now put in 1 tablespoon of fresh thyme and 2 teaspoons each of Kosher salt and black pepper.
Next, you’ll need a teaspoon each of cinnamon and nutmeg. Say what?!?! I know, I know, it gets a little weird. These are normally baking spices but they add great warmth to the jerk chicken. It’s truly delicious, I promise.
Hold on! Not done yet! Throw in 3 teaspoons of minced garlic and 1 bunch of roughly chopped scallions. And as if these spices weren’t enough, put in a chopped and seeded jalapeno and a tablespoon of chopped fresh ginger. Is that enough for ya?
So yeah, you’re basically throwing in everything except the kitchen sink. Blend it up until it is nice and smooth.
This recipe works best if you are able to marinate the jerk chicken overnight because the flavors have a chance to infuse the chicken meat. However, I have made this recipe with only marinating the jerk chicken for an hour and it still turned out amazing! Make sure you pat your chicken dry with a paper towel so that the seasonings can stick to the skin. Also, tie the legs shut with cooking string. Prop the chicken up in a roasting pan or use the foil ball method to make sure the jerk chicken isn’t resting on the bottom of the pan.
Heat the oven to 425 degrees while you let the chicken marinade in the refrigerator.
Cover the roasting pan and cook the jerk chicken for 30 minutes at 425 degrees. Then remove the lid and let the jerk chicken roast uncovered for another 35-40 minutes or until a meat thermometer reads 160 degrees.
Let the chicken rest for 20 minutes before you begin carving it. This step ensures that the meat can soak in its juices and keep itself moist.
I know. It looks burnt. But it’s not. It’s just the browning of the scallions and spices. The jerk chicken actually has a crispy skin but a tender, moist inside.
When the chicken has rested, time to eat! I served the jerk chicken as is with a side salad. I usually opt for my Apple, Broccoli, and Horseradish Slaw because it is light and compliments the bold flavors of the jerk chicken. A soft piece of bread, like a Fluffy Yeast Roll, would also pair well with the chicken.
For more recipes that are full of flavor but easy to make, check out Crockpot Baby-Back Ribs with Homemade Rub, Crockpot Sweet and Sour Meatballs, or Half Calorie Chicken Enchiladas. You can also follow my Delicious Dinners board on Pinterest. Happy cooking y’all!
- ¼ cup olive oil
- 2 Tbsp lime juice
- 2 Tbsp soy sauce
- 1 Tbsp ground allspice
- 1 Tbsp dark brown sugar
- 2 tsp Kosher salt
- 2 tsp pepper
- 1 Tbsp fresh thyme
- 1 tsp cinnamon
- 3 tsp minced garlic
- 1 seeded and chopped jalapeno
- 1 tsp nutmeg
- 5-6 chopped scallions (all parts)
- 1 Tbsp chopped fresh ginger
- 1 whole roaster chicken patted dry
- Blend all of the spices in a food processor or blender until smooth.
- Pat the chicken dry with paper towels and tie the legs shut with cooking string.
- Spread the spice mixture on all sides of the chicken.
- Place the chicken in a roasting pan keeping it off the bottom of the pan.
- Let the chicken marinate overnight or for at least 2 hours in the fridge.
- Bake chicken covered at 425 degrees for 30 minutes.
- Remove the lid and roast for another 35-40 minutes uncovered until internal temp is 160 degrees.
- Let chicken rest 20 minutes before carving.
- Serve warm as is or use in recipes that call for cooked or shredded chicken.