Spice Up Dinner with This Easy Roasted Jerk Chicken Recipe

Sometimes, chicken can be boring. We all need a little kick in the pants now and again to shake us up and get us to try new things. I saw this recipe for easy 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:

How to Make Easy Roasted Jerk Chicken

This easy roasted jerk chicken is packed with bold flavors and is surprisingly simple to prepare. The spice mixture brings warmth and a little kick, making it perfect for dinner!

Step 1: Prepare the Spice Mixture

Hold onto your hats, folks! This spice mixture for the easy roasted jerk chicken 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 1 tablespoon of fresh thyme and 2 teaspoons of each Kosher salt and black pepper in it.

Step 2: Add the Baking Spices and Aromatics

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 easy roasted 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. If these spices aren’t enough, put in a chopped and seeded jalapeno and a tablespoon of chopped fresh ginger. Is that enough for ya?

Step 3: Blend and Marinate the Chicken

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 made this recipe by 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.

Step 4: Roast the Chicken

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.

Step 5: Rest and Serve

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.

Serving Suggestions for Roasted Jerk Chicken

When the chicken has rested, it’s 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!

Easy Roasted Jerk Chicken

A whole roasted jerk chicken with a blended marinade of olive oil, lime, soy sauce, allspice, brown sugar, thyme, cinnamon, nutmeg, garlic, scallions and optional jalapeño and ginger. Crispy skin, moist inside, bold Caribbean flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Marinating + Resting 1 hour hr 20 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

Jerk marinade

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon ground allspice
• 1 tablespoon dark brown sugar
• 1 tablespoon fresh thyme
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3 teaspoons minced garlic
• 1 bunch scallions roughly chopped
• 1 jalapeño seeded and chopped, optional
• 1 tablespoon fresh ginger chopped, optional

Chicken

• 1 whole chicken about 4-5 lb, patted dry

Method

 

1. In a food processor or blender, combine all the marinade ingredients and blend until smooth.
2. Pat the chicken dry with paper towels so the marinade sticks, coat it all over, and tie the legs with kitchen string. Marinate in the fridge for at least 1 hour, or overnight for the best flavor.
3. Heat the oven to 425°F. Prop the chicken up in a roasting pan (or on a ball of foil) so it is not sitting on the bottom of the pan.
4. Cover and roast 30 minutes. Uncover and roast another 35-40 minutes, until a meat thermometer reads 160°F (it will rise to 165°F while resting).
5. Rest 20 minutes before carving so the juices settle. The dark color is the browned scallions and spices, not burn.

Notes

Serve with apple, broccoli and horseradish slaw or fluffy yeast rolls.