Jerk Chicken

A recipe from finding flavour in solitude

Ingredients

For the Chicken Dry Rub:

  • 1/2 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon sugar

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon dried parsley

  • 1/4 teaspoon paprika

  • 1/8 teaspoon hot pepper flakes

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon ground clove

  • 1/8 teaspoon ground cumin

For the Marinade:

  • 30g fresh coriander

  • Juice of 1/2 lemon

  • 2 scotch bonnets

  • 1/4 red onion

  • 3 garlic cloves

  • 1 tablespoon roasted tomato paste

  • 1 tablespoon Jamaican jerk hot and spicy seasoning

  • 1 tablespoon Jamaican jerk mix and blanda green seasoning

  • 1/2 tablespoon brown sugar

  • 1/2 tablespoon soy sauce

For the Stuffing:

  • 1/4 orange (sliced)

  • 1/4 lemon (sliced)

  • 1/4 bell pepper

  • Bunch of thyme

  • 2 bay leaves

Additional Ingredients:

  • 200 ml chicken stock

  • 2 tablespoons oil

Prepare

less than 30 mins

Cook

1 to 2 hours

Serve

Serves 4-6

Dietary

Dairy-free

Egg-free

Gluten-free

Nut- free

Method

Prepare the Chicken with Dry Rub:

  1. Combine all dry rub ingredients in a small bowl.

  2. Rub the mixture evenly over the chicken, ensuring it is well-coated.

  3. Drizzle with oil, wrap the chicken, and place it in the fridge for 1 hour.

    Prepare the Marinade:

  4. Roughly chop the fresh coriander, scotch bonnets, red onion, and garlic cloves.

  5. Place them in a blender along with the roasted tomato paste, jerk seasonings, brown sugar, soy sauce, and lemon juice.

  6. Blend until smooth.

    Marinate the Chicken:

  7. After 1 hour, remove the chicken from the fridge and rub the marinade all over it.

  8. Stuff the cavity with sliced orange, lemon, bell pepper, thyme, and bay leaves.

  9. Cover and refrigerate for at least 8 hours (or overnight).

    Prepare to Roast:  

  10. Preheat the oven to 170°C (fan).

  11. Place the marinated chicken in a roasting pan. Pour 100 ml of chicken stock over it.

  12. Cover the chicken loosely with foil.

    First Roasting Stage:

  13. Roast the chicken in the preheated oven for 30 minutes.

    Add More Stock:

  14. After 30 minutes, remove the chicken from the oven. Pour another 100 ml of chicken stock over it.

  15. Re-cover the chicken loosely with foil and roast for another 30 minutes.

    Final Roasting Stage:

  16. Remove the foil and continue roasting the chicken for a final 30 minutes to achieve a golden, crispy skin.

    Rest and Serve:

  17. Turn off the oven and let the chicken rest in the residual heat for at least 10 minutes.

  18. Remove from the oven, carve, and serve.

This richly spiced and aromatic chicken pairs perfectly with rice and peas, roasted vegetables, or a fresh salad. Enjoy