③ 2 Scotch bonnet or habanero peppersseeded and minced*
④ 1 medium red onionchopped
⑤ 4 green onionschopped
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
15 or 6 pound whole roasting chicken
1/2cupfresh lime juicefrom 2 limes
Salt and pepper
Mango Salsa
1ripe mangopeeled, pitted and diced
2Roma tomatoesdiced
1/2medium red onionfinely chopped
1jalapeño pepperminced
1handful fresh cilantro leaveschopped
1/4cupfresh lime juicefrom 1 lime
Salt and pepperto taste
Instructions
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.