Categories: Meals

Ingredients

• 1/4 cup olive oil
• 2 tbsp. lime juice (from about 1 lime)
• 2 tbsp. soy sauce
• 1 tbsp. ground allspice
• 1 tbsp. dark brown sugar
• 1 tbsp. fresh thyme
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 3 garlic cloves, crushed
• 1 bunch scallions, roughly chopped
• 1 jalapeno, chopped
• 1 1/2 inch piece fresh ginger, peeled and chopped
• 4-5 lb. whole chicken
• Mixed greens and vinaigrette, for serving

Directions

1. Combine the olive oil, lime juice, soy sauce, all spice, brown sugar, thyme, salt, pepper, cinnamon, nutmeg, garlic, scallions, jalapeno and ginger in a food processor. Blend until smooth.

2. Pat the chicken dry and place it on a rack set on a rimmed baking sheet. Rub the jerk marinade all over the chicken, making sure to get a good amount under the skin of the breast and thighs. Refrigerate, uncovered, for at least 30 minutes and preferably overnight.

3. Preheat the oven to 425. Remove the chicken from the fridge. Tent loosely with foil (try not to let the foil tough the skin of the chicken). Roast for 30 minutes, then uncover and roast until cooked through, 35-40 more minutes.

4. Let the chicken rest for 20 minutes, then carve and serve with mixed greens tossed with vinaigrette.

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