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Roasted Jerk Chicken

  • 15 min
  • 90 min
  • 4
  • Easy
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Recipe Ingredients

  • 4 spring onions, sliced
  • 3 cloves garlic
  • 2 jalapeño chillies, sliced
  • 1/4 cup canola oil
  • 3 tbsp fresh lime juice
  • 3 tbsp soya sauce
  • 2 tbsp brown sugar
  • 1/2 tsp ground allspice
  • salt and freshly ground black pepper
  • 2 whole chickens (about 2kg each)

Recipe Directions

  1. Preheat oven to 220°C. Line a large rimmed baking sheet with foil; place a rack on foil. In a blender or food processor, blend spring onions, garlic, chillies, oil, lime juice, soya sauce, brown sugar, allspice, 1 tsp salt and 1/2 tsp black pepper until smooth.
  2. Arrange chickens on the rack. Using your hands, gently loosen chicken skin from meat. Spoon some onion mixture into cavity of chicken and under skin; rub remaining mixture all over outside of chicken. Tuck wings behind breast and tie drumsticks together with butcher’s twine. Roast for 1 hour. Reduce oven temperature to 190°C and roast for another 15 minutes or until chicken is cooked. Serve 1 chicken, reserving remaining chicken.

EACH SERVING About 2 500kJ, 60g protein, 5g carbohydrate, 36g fat (9g  saturated), 395mg sodium.

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