Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
You can start marinating the chicken the night before so dinner prep is extra easy the next day.
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Ingredients
- 1/4 cup
olive oil
- 2 Tbsp.
lime juice (from about 1 lime)
- 2 Tbsp.
soy sauce
- 1 Tbsp.
ground allspice
- 1 Tbsp.
packed dark brown sugar
- 1 Tbsp.
fresh thyme
- 2 tsp.
kosher salt
- 2 tsp.
black pepper
- 1 tsp.
ground cinnamon
- 1 tsp.
ground nutmeg
- 3
garlic cloves, crushed
- 1
bunch scallions, roughly chopped
- 1
jalapeño pepper, chopped
- 1
piece (1 1/2 inches) fresh ginger, peeled and chopped
- 1
4- to 5-pound whole chicken
Mixed greens and vinaigrette, for serving
Directions
- Step 1Combine 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.
- Step 2Pat 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.
- Step 3Preheat 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.
- Step 4Let the chicken rest for 20 minutes, then carve and serve with mixed greens tossed with vinaigrette.
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