Caribbean Jerk Chicken Recipe
A delicious and healthy jerk chicken recipe.
Prep Time15 mins
Cook Time2 hrs
Total Time5 hrs 15 mins
Servings: 4 -6 servings
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.
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:
Toss to combine and roast with the chicken for the last 30 minutes until slightly soft.
- 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
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