Roasted Jamaican Jerk Chicken with Mango Salsa

Jamaican Jerk Roasted Chicken Recipe

In my personal life I don’t tend to bore easily, but with my food it’s always a waiting game for the next new thing. Good thing I started a food blog then, right? I’m always full of ideas!

I’ve been roasting chickens with butter and honey, lemon and garlic, and all the usual suspects for way too long. So, because I’m like a little kid in a candy shop who can’t sit still, I went ahead and tried something new. Boy, did my impatience pay off!

A spicy paste of vinegar, rum, hot peppers, onions, and savory-sweet fall spices covers a whole chicken coated in fresh lime juice. Get it all messy, slip it into the oven for a couple hours and you have yourself a mouthwatering meal.

Mango Salsa

Along with a tangy mango salsa (fall has obviously not quite begun in this kitchen yet), this chicken makes for a warm and comforting, yet light and refreshing transition to the cooler weather ahead.

… And as someone finds it tough to love Texas weather in the summer, can I just say hallelujah for that.

Jamaican Jerk Roasted Chicken

Roasted chicken is my hands down, all-time favorite meal, and with this recipe I bet it can become yours, too. As a unique spin on the usually grilled, chopped up jerk chicken, I think you’ll find this a fun and scrumptious way to dabble in ethnic cookin’!

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Roasted Jamaican Jerk Chicken with Mango Salsa

Yield: Chicken serves 6-8 / Mango salsa makes approx. 2 cups

Ingredients:

Roasted Jamaican Jerk Chicken

① 1/2 cup malt or white vinegar

② 2 Tbsp. dark rum

③ 2 Scotch bonnet or habanero peppers, seeded and minced*

④ 1 medium red onion, chopped

⑤ 4 green onions, chopped

⑥ 2 Tbsp. olive oil

⑦ 2 teaspoons salt

⑧ 2 teaspoons freshly ground black pepper

⑨ 4 teaspoons ground allspice

⑩ 4 teaspoons ground cinnamon

⑪ 4 teaspoons ground nutmeg

⑫ 4 teaspoons ground ginger

⑬ 2 teaspoons molasses or honey

1 (5 or 6 pound) whole roasting chicken

1/2 cup fresh lime juice (from 2 limes)

Salt and pepper

Mango Salsa

1 ripe mango, peeled, pitted and diced

2 Roma tomatoes, diced

1/2 medium red onion, finely chopped

1 jalapeño pepper, minced

1 handful fresh cilantro leaves, chopped

1/4 cup fresh lime juice (from 1 lime)

Salt and pepper, to taste

Directions:

Roasted Jamaican Jerk Chicken

Place ingredients 1-13 into a blender. Pulse until you achieve the consistency of a mostly smooth paste.

Place whole chicken in a large roasting pan or baking dish, breast side up. Pour lime juice over the chicken and coat well. Coat chicken well with the jerk paste. Cover the chicken with plastic wrap and allow to marinade at least 30 minutes, or if refrigerated up to 1 day.

Once ready to cook the chicken, preheat oven to 350°F.

Roast until chicken is cooked through, 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear, not pink. The temperatures should register 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to a large cutting board. Tent loosely with foil and let stand 10 minutes.

Cut chicken into pieces. Serve with mango salsa, if desired.

Mango Salsa

Combine all of the ingredients in a medium bowl. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to 4 days.

Enjoy!

* Safety note: Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.

Roasted chicken recipe adapted from Simply Recipes

      

17 Responses to “Roasted Jamaican Jerk Chicken with Mango Salsa”

  1. #
    1
    london bakes — September 19, 2012 @ 10:26 am

    Love the flavours in this; it’s like being on a tropical vacation!

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    2
    Guru Uru — September 19, 2012 @ 12:00 pm

    Mango and chicken seems Luke heaven together :)

    Cheers
    Choc Chip Uru

  3. #
    3
    Teresa, foodonfifth.com — September 19, 2012 @ 12:20 pm

    Just went to put in my vote for your stuffed zucchini recipe…good luck. By the way your chicken looks amazing…I always love the outside crusty crust! Bon Apetite.

  4. #
    4
    Elizabeth@ Food Ramblings — September 19, 2012 @ 1:41 pm

    I just made a similar marinade for chicken when I was camping :)

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    5
    Monet — September 19, 2012 @ 2:23 pm

    Delicious! Isn’t roasted chicken the very best? Thank you for making me remember how easy it is to make a dinner party meal. This would be perfect for these first few “cooler” weeks. And I will put a vote in for your recipe, my friend. Of course!

  6. #
    6
    Judy@Savoring Today — September 19, 2012 @ 2:25 pm

    Love the flavors in this recipe! I am like you, in that, I tend to use the same flavors for roasted chicken over and over again. This is worth a new adventure! :)

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    7
    claire @ the realistic nutritionist — September 19, 2012 @ 3:51 pm

    this makes me smile SOOO HAPPY!!! :) I was in Jamaica in June and this looks exactly like how they ate it :) Love this Georgia!

  8. #
    8
    Erin @ Dinners, Dishes, and Desserts — September 19, 2012 @ 3:51 pm

    Gorgeous!! That sounds amazing, I don’t really care what season it is!

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    9
    Angie's Recipes — September 19, 2012 @ 5:03 pm

    Beautiful! Both jerk chicken and salsa are amazing.

  10. #
    10
    Laura (Tutti Dolci) — September 19, 2012 @ 7:09 pm

    I love jerk chicken and the mango salsa is perfect here!

  11. #
    11
    Simply Sweet Justice — September 20, 2012 @ 1:15 am

    Yum!! You are so talented!

  12. #
    12
    Leslie — September 20, 2012 @ 12:52 pm

    I love love love roasting chickens!!! Yours sounds amazing and FULL of flavor

  13. #
    13
    Chung-Ah | Damn Delicious — September 20, 2012 @ 5:54 pm

    This might be the most flavorful roasted chicken I’ve come across! Maybe I’ll make a couple of these for thanksgiving instead of the traditional turkey :)

  14. #
    14
    Bree — September 20, 2012 @ 6:46 pm

    Looks awesome!

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    15
    Nicole@HeatOvenTo350 — September 25, 2012 @ 3:45 pm

    I love that this is a jerk chicken recipe that I can tone down to my wimpy taste buds. :) It looks delicious!

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    16
    jaranda — May 3, 2013 @ 10:07 pm

    You didnt mention if you keep a lid on or leave it uncovered?

    • Georgia — May 3rd, 2013 @ 10:14 pm

      Roasted chickens are generally not covered while they roast. Roast it uncovered, then loosely tent with foil, as the recipe states.

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