Caribbean Jerk Chicken Recipe

I’d been craving (leptin problem maybe?) some jerk chicken lately, probably because the flavors remind me of the beach, which is what I am really craving…

Anyway, since there are no places around here that can make good jerk chicken, I played around with recipes until I found this Caribbean jerk chicken recipe, which is Ah-Mazing! If you like these flavors I highly recommend trying this recipe!

Note: Flavors are best if you let the chicken marinate overnight before cooking. Recipe serves 4-6 people and makes great leftovers to scramble in eggs for breakfast or take for lunches on the go.

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4 from 1 vote

Caribbean Jerk Chicken Recipe

A delicious and healthy jerk chicken recipe.

Course Main

Cuisine Jamaican

Prep Time 15 minutes

Cook Time 2 hours

Total Time 5 hours 15 minutes

Servings 4 -6 servings

Calories 115kcal

Author Katie Wells

Ingredients

• 1 whole chicken  or 3-4 lbs chicken breasts or thighs
• 1 lime
• 1 large red onion
• 1 bunch green onions
• ½ tsp  cinnamon
• 2 tsp dried thyme
• 1 tsp allspice optional
• 2 tsp  pepper
• 2 tsp  salt
• dash of nutmeg
• 2 TBSP butter or coconut oil
• 2 tsp spiced rum or apple cider vinegar

Instructions

• If using a whole chicken, cut in half (see notes).
• Cut the lime in half and squeeze the juice over the chicken and rub in.
• In a food processor, combine all remaining ingredients and process until it forms a paste.
• Rub the jerk seasoning paste over the chicken halves.
• Marinate in the refrigerator for at least a few hours or overnight if you can.
• After the chicken is done marinating, preheat the oven to 375°F.
• Place the chicken in a large roasting dish and place in oven.
• Roast for 45 minutes to 1 hour or until chicken is cooked through.
• Remove the chicken from the oven and let rest 10 minutes.
• Remove from the bone and serve with vegetables.
• Enjoy!

Notes

There are a couple ways to halve a chicken: you can have the butcher do it for you or you can do it yourself with a sharp knife; just cut lengthwise through the middle of the breast leaving a leg on each side.

I recommend serving this jerk chicken with roasted squash and apples:

• 1 lb zucchini or yellow squash, diced
• 2 green apples, peeled and diced
• 1 onion, sliced
• ¼ cup coconut oil or olive oil
• dash of cinnamon, salt, pepper, and thyme to mimic the jerk flavor

Toss to combine and roast with the chicken for the last 30 minutes until slightly soft.

Nutrition

Serving: 1/6 | Calories: 115kcal | Carbohydrates: 5.8g | Protein: 11.9g | Fat: 5.2g | Saturated Fat: 2.8g | Cholesterol: 39mg | Sodium: 831mg | Fiber: 1.8g | Sugar: 1.7g

Do you like Jamaican/Caribbean flavors? Ever been there? Share below!