Jamaican Jerk Roasted Chicken Recipes

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

JAMAICAN JERK ROASTED CHICKEN

Steps:

• In a small bowl, combine garlic salt, allspice, thyme, black pepper, cayenne, and cinnamon.
• Add 1 1/2 teaspoons spice mixture to chicken broth, stirring well.
• Fill a turkey marinade injector with broth mixture; inject mixture at 1-inch intervals into breast, thighs, and wings of chicken.
• Rub remaining spice mixture over chicken skin.
• Let chicken stand for 30 minutes.
• Preheat oven to 375°.
• Place onion wedges in chicken cavity, and tie legs together with kitchen string.
• Tuck wings under, and place chicken, breast side up, on a V-shaped roasting rack set in a roasting pan.
• Bake for 2 hours or until meat thermometer inserted into thickest portion of thigh reads 165°; loosely tent with foil to prevent excessive browning, if necessary.
• Carefully transfer chicken to a serving platter or carving board, and let stand 10 minutes before carving.

JAMAICAN JERK CHICKEN RECIPE BY TASTY

Steps:

• Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
• In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
• Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
• Preheat the oven to 400°F (200°C).
• Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
• Enjoy!