Caribbean Jerk Chicken Recipe

Make the jerk marinade

In a blender or food processor combine scallions, thyme, garlic, ginger, scotch bonnet (or habanero), soy sauce, lime juice, rum (if using), brown sugar, allspice, cinnamon, nutmeg, salt, black pepper and vegetable oil. Blend until a coarse, spoonable paste forms. Scrape down sides as needed.

Prep the chicken

Pat the 1/2 chicken dry with paper towels. Using a sharp knife, make 3–4 shallow slashes through the skin into the meat of each major portion (breast and thigh). This helps the marinade penetrate.

Marinate

Rub 2/3 of the jerk marinade all over and under the skin, into the slashes and inside the cavity if accessible. Reserve the remaining 1/3 for basting while cooking and for finishing the butter sauce if desired. Place chicken in a sealable bag or covered dish and refrigerate for at least 4 hours, preferably overnight (8–24 hours) for best flavor. If short on time, marinate at least 1 hour at room temperature.

Bring to room temperature

Remove the chicken from the fridge 30 minutes before cooking to come toward room temperature for even roasting.

Preheat oven or prepare grill

Preheat oven to 425°F (220°C) for roasting. If grilling, heat grill to medium-high and oil grates.

Toss halved baby potatoes with olive oil, smoked paprika, garlic powder, salt and pepper in a bowl so each piece is lightly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated 425°F (220°C) oven for 25–30 minutes, turning once halfway, until golden and tender when pierced with a fork. If cooking on the grill alongside chicken, wrap seasoned potatoes tightly in foil and place near the cooler side of the grill for 25–30 minutes.

When potatoes are done, toss with chopped parsley and keep warm until serving.

Place the marinated chicken on a rack in a roasting pan skin-side up. Roast in the preheated 425°F (220°C) oven for 20 minutes to develop color.

After 20 minutes, reduce oven temperature to 375°F (190°C). Baste the chicken with some of the reserved marinade, then continue roasting another 25–35 minutes, basting once more halfway through, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total roast time will be about 45–60 minutes depending on size. If grilling, cook skin-side down first to char lightly, then move to indirect heat and continue with similar timing, basting occasionally.

If skin begins to darken too quickly, tent loosely with foil. Let the chicken rest 8–10 minutes after removing from the oven before slicing or serving to allow juices to redistribute.

While the chicken rests, make the butter sauce: in a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Stir in the reserved 1/3 marinade (about 1–2 tbs of the marinade paste) or a spoonful if you prefer a milder flavor, then add lime juice, honey/maple, thyme, salt and pepper. Whisk briefly and keep warm over the lowest heat; do not boil. Taste and adjust seasoning.

Brush some butter sauce over the rested chicken or serve the sauce on the side for dipping. Spoon extra sauce over the roasted potatoes if desired.

Plate the 1/2 jerk chicken with a generous portion of roasted potatoes. Garnish with lime wedges and chopped parsley or scallions. Serve additional butter sauce on the side.

Enjoy warm.