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Jerk-Roasted Chicken

Jerk-Roasted Chicken

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

Typical Jamaican jerk seasoning packs a big punch of heat from Scotch bonnet chilies. Here, we call for just one chili; it roasts along with the chicken and garlic and becomes part of the sauce. If you like, you can use a milder chili, such as serrano or jalapeño. Use chicken breasts, legs, thighs or a combination.

Tip

Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.

Ingredients
  • 1

    tablespoon packed brown sugar

  • 2

    teaspoons ground allspice

  • 2

    teaspoons dried thyme

  • 2

    teaspoons dried oregano

  • ½

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken parts, trimmed and patted dry

  • 10

    medium garlic cloves, peeled

  • 1

    Scotch bonnet or habañero chili, stemmed

  • ¼

    cup lime juice, plus 1 tablespoon finely grated lime zest

  • 2

    tablespoons extra-virgin olive oil

  • 4

    scallions, thinly sliced

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the sugar, allspice, thyme, oregano, cinnamon, 1 tablespoon salt and 2 teaspoons pepper.

Step 2

Place the chicken parts on a rimmed baking sheet and evenly season both sides with the spice mixture. Place the garlic cloves and chili in a single layer down the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.

Step 3

Roast the chicken until the thickest part of the breast (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 40 minutes. The meat should show no pink when cut into. Transfer the chicken to a platter; leave the garlic on the baking sheet.

Step 4

Using a fork, mash the garlic and chili to a paste on the baking sheet. Carefully pour ⅓ cup water onto the baking sheet and use a wooden spoon to scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lime zest and juice, oil and scallions. Taste and season with salt and pepper. Serve the sauce with the chicken.

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