thepioneerwoman
Roast Jerk Chicken
Give your Sunday roast chicken a new twist with this extra flavorful spice rub.
👥 4 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Combine the olive oil, lime juice, soy sauce, allspice, brown sugar, thyme, salt, pepper, cinnamon, nutmeg, garlic, scallions, jalapeño and ginger in a food processor. Blend until smooth.
2
Pat the chicken dry and place it on a rack set on a rimmed baking sheet. Rub the jerk marinade all over the chicken, making sure to get a good amount under the skin of the breast and thighs. Refrigerate, uncovered, for at least ⏱️ 30 minutes and preferably overnight.
3
Preheat the oven to 425˚. Remove the chicken from the refrigerator. Tent loosely with foil (try not to let the foil touch the skin of the chicken). Roast for ⏱️ 30 minutes, then uncover and continue roasting until a thermometer inserted into the thickest part of the thigh reaches 160˚, 35 to 40 more minutes.
4
Let the chicken rest for ⏱️ 20 minutes, then carve and serve with mixed greens tossed with vinaigrette.
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