Caribbean Roast Jerk Chicken Recipe

By Pearl Phillip

Caribbean Jerk Chicken is packed with bold flavors from a delicious marinade of herbs, spices, and tropical seasonings. This roasted version gives you crispy skin and juicy, flavorful meat, while the bones and leftover pieces can be used to make a rich and hearty soup.

Ingredients:

For the Jerk Chicken Marinade:

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• 4 chicken thighs (bone-in, skin-on) or 1 whole chicken (cut into pieces)
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• Your favorite jerk sauce to taste
• 2 tablespoons fresh thyme leaves
• 2 tablespoons ground allspice
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon lime juice
• 1 tablespoon grated ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 cup olive oil or vegetable oil
• 1/4 cup orange juice (or pineapple juice for a tropical twist)

For Roasting:

• 1 tablespoon vegetable or olive oil (for greasing the pan)
• Lime wedges and fresh thyme for garnish (optional)

Instructions:

1. Prepare the Marinade:

• In a blender or food processor, combine onion, garlic, scotch bonnet peppers, thyme, allspice, brown sugar, soy sauce, vinegar, lime juice, ginger, cinnamon, nutmeg, paprika, salt, and black pepper.
• Add the orange juice and olive oil. Blend until smooth to form a paste-like marinade.

2. Marinate the Chicken:

• Place your chicken (thighs or whole pieces) into a large bowl or resealable plastic bag.
• Pour the marinade over the chicken, ensuring it is well-coated. Massage the marinade into the chicken for about 2-3 minutes.
• Cover the chicken and refrigerate for at least 2 hours, preferably overnight, for the best flavor.

3. Roast the Chicken:

• Preheat your oven to 400°F (200°C).
• Grease a baking pan with vegetable oil. Arrange the marinated chicken pieces in the pan, skin-side up.
• Roast for 35-45 minutes (depending on the size of the chicken pieces), or until the chicken is cooked through and the skin is crispy and golden. Use a meat thermometer to check if the internal temperature has reached 165°F (74°C).

4. Serve:

• Once roasted, allow the chicken to rest for 5 minutes before serving. Garnish with lime wedges and fresh thyme. You can also add pineapple or orange slices.
• Serve with traditional Caribbean sides such as rice and peas, fried plantains, or a simple salad. If adventurous, serve with a mango slaw.
• Can also serve with bread and mango chutney.

Caribbean Jerk Chicken Soup (using leftovers):

Ingredients:

• Leftover jerk chicken bones (or meat scraps)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3-4 garlic cloves, minced
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups chicken stock (or water)
• 1 cup corn kernels (optional)
• 1 cup diced potatoes (optional)
• 1/2 cup coconut milk (optional for a richer flavor)
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)

Instructions:

1. Prepare the Soup Base:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
   • Stir in the garlic, ground allspice, thyme, and bay leaf, and cook for another 2 minutes.
2. Simmer the Soup:
   • Add the leftover jerk chicken bones or meat scraps to the pot.
   • Pour in the chicken stock (or water) and bring to a boil. Reduce to a simmer and cook for 30-45 minutes, allowing the flavors to meld.
   • If you’re using corn, potatoes, or coconut milk, add them in the last 15-20 minutes of cooking.
   • Season with salt and pepper to taste.
3. Serve the Soup:
   • Remove the chicken bones and shred any remaining meat from the bones, adding it back to the pot.
   • Serve the soup hot, garnished with fresh cilantro or parsley.

Nutritional Information (per serving of roasted chicken):

• Calories: 350-400 kcal (depending on the cut of chicken)
• Protein: 25-30g
• Fat: 25-28g (mainly healthy fats from olive oil)
• Carbohydrates: 6-8g
• Fiber: 1g
• Sodium: 700-800mg (depending on salt content in the marinade)

Caribbean Jerk Chicken Soup: (per serving)

• Calories: 200-300 kcal
• Protein: 15-20g (mainly from the chicken)
• Fat: 10-15g (depends on added coconut milk)
• Carbohydrates: 18-25g (from vegetables and potatoes)
• Fiber: 3-5g
• Sodium: 500-700mg

This recipe offers a flavorful way to enjoy Caribbean jerk chicken, and the leftovers make a great base for a comforting, warming soup!

  Caribbean Roast Jerk Chicken