Jerk seasoned roasted chicken

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Jerk seasoned roasted chicken

Being married to a Bajan (slang for someone from Barbados) I’m usually alternating between cooking Caribbean style food and South Asian food among other flavors we usually try out.  Jerk seasoning originated in Jamaica but it’s used throughout the Caribbean islands. I usually grind up my version of Jerk seasoning and use it for marinating a variety of meats.  I love using Jerk seasoning when baking whole chicken because the flavors are so fantastic.  The left over bones make an incredible stock as well.  This weekend I was incredibly busy.  I was making food for three different events, attending a wedding, working and my baby girl came home from college for the summer (YAY).  I didn’t have a chance to take my usual detailed pictures.  But I do hope you make up some Jerk seasoning to have on hand.  It’s wonderful to have it ready for the BBQing season!!

Ingredients for jerk seasoning: cumin seeds, peppercorn, light brown sugar, whole cloves, allspice (powder or whole), star anise, nutmegs, chili peppers and cinnamon

Mix Jerk seasoning with 3 tablespoon olive oil and garlic and ginger paste and chopped onions

Rub whole chicken with spices and roast for 1 1/2 hours at 350 degrees. Carve and serve 

Jerk Seasoning

1 tablespoon all spice powder – if using whole allspice the use 2 1/2 tbsp

1 tsp whole peppercorn

5-6 whole star anise

3 cinnamon sticks

1/2 tsp cumin seeds

8 whole cloves

1/4 of a whole nutmeg

4 dried whole red chilies

1/4 cup light brown sugar (I use raw sugar)

Toast everything  (except the sugar) together in a dry pan until flavors are released, approximately 2-3 minutes.  Grind in a coffee or spice grinder until smooth.  Store in an airtight container.

Jerk Seasoned Roasted Chicken

5 tablespoons Jerk seasoning

2 tablespoon garlic and ginger paste (1:1 ratio)

1/2 onion finely chopped

5 tablespoons olive oil

2 tsp kosher salt

Mix everything together and rub chicken inside the cavity and all over the skin.  Roast uncovered at 350°F for 1 1/2 hours or until done.  Let it rest before carving.

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10 responses »

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  3. Thanks for this great, versatile recipe. I am having a spice mix making up day (really!) and will add this to the list. I have some venison in the freezer that this would be perfect for. I am typing this before breakfast and your recipe has made my stomach growl!

    • It is a wonderful medley of flavors. If you have some venison there is a Barbadian Creole style seasoning that is to die for. I’ll post it in the next couple days since I was going to make some fish later. This chopped seasoning is good for everything but it’s a “wet” mix and keeps for about 1 1/2 weeks in the fridge. With good seasoning and marinating it’s amazing how much fat and salt we can cut out!

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