Caribbean Jerk Chicken Recipe

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4.67 from 3 votes

Caribbean Jerk Chicken Recipe

A delicious and healthy jerk chicken recipe.

Prep Time15

Cook Time2

Total Time5 15

Course: Main

Cuisine: Jamaican

Servings: -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 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