Roasted Jerk Chicken
20m prep 1h 15m cook 1h ready
Two whole chickens are marinated in a spicy jerk sauce made with scallions, garlic, jalapeños, and allspice, then roasted until golden and tender. This dish serves 8 and is perfect for a festive meal.
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 134 mg
- Iron: 1.89 mg
- Magnesium: 27.6 mg
- Phosphorus: 116 mg
- Potassium: 381 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 clove garlic
- 1/4 cup canola oil
- 3 tbsp fresh lime juice
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground allspice
- 2 whole chickens
Prepare
- Slice 4 scallions
- Slice 2 jalapeños
Let's Cook
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Step 1.
Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and place a roasting rack on top of the foil.
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Step 2.
In a blender or food processor, combine the sliced scallions, garlic cloves, sliced jalapeños, canola oil, fresh lime juice, soy sauce, brown sugar, salt, pepper, and ground allspice. Blend until smooth to make the jerk marinade.
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Step 3.
Arrange the two whole chickens on the roasting rack. Gently loosen the skin from the meat using your hands. Spoon some of the scallion mixture into each chicken's cavity and under the skin, then rub the remaining mixture all over the outside of the chickens. Tuck the wings behind each breast and tie the drumsticks together with butcher's twine.
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Step 4.
Roast the chickens at 425°F for 1 hour.
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Step 5.
Reduce the oven temperature to 375°F and continue roasting for another 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Let the chickens rest for 10 minutes before carving.
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