Smoky, Juicy, and Bursting with Island Spice
Servings: 6–8
Prep Time: 20 minutes (plus 4–12 hours to marinate)
Cook Time: 1 hour 15 minutes
Total Time: About 1 hour 35 minutes
Ingredients
For the Marinade:
- 1 whole chicken (4–5 lbs), cleaned and patted dry
- 4 stalks scallion, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 2 Scotch bonnet peppers (remove seeds for less heat)
- 2 Tbsp fresh thyme leaves
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp lime juice
- 2 Tbsp vegetable oil
- 1 Tbsp vinegar (apple cider or white)
- 2 Tbsp browning sauce (for color)
- 1 Tbsp allspice (pimento)
- 1 tsp black pepper
- 1½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp smoked paprika
For Basting Glaze (optional but 🔥):
- 1 Tbsp honey
- 1 Tbsp ketchup
- 1 Tbsp jerk sauce (store-bought or reserved marinade)
- 1 tsp butter
Equipment
- Blender or food processor
- Roasting pan with rack
- Basting brush
- Aluminum foil
Step-by-Step
1️⃣ Make the Marinade:
Blend scallion, onion, garlic, Scotch bonnet, thyme, brown sugar, soy sauce, lime juice, oil, vinegar, browning, and all spices until smooth. The aroma should be rich, spicy, and slightly sweet.
2️⃣ Marinate the Chicken:
Rub the chicken generously inside and out with the marinade.
Place in a large resealable bag or covered bowl and refrigerate for at least 4 hours (overnight is ideal).
Reserve 2 Tbsp of marinade for basting later.
3️⃣ Preheat & Roast:
Preheat oven to 400°F (200°C).
Place chicken breast-side up on a rack in a roasting pan. Cover loosely with foil. Roast for 50 minutes.
4️⃣ Baste & Finish:
Remove foil and baste chicken with reserved marinade or glaze mix.
Continue roasting uncovered for another 25–30 minutes, basting once more halfway through.
Chicken is done when juices run clear and internal temp reads 165°F (74°C).
5️⃣ Rest & Serve:
Let chicken rest for 10 minutes before carving. This keeps it juicy and flavorful.
Tips & Swaps
- Charred Finish: For that grilled jerk edge, broil for 3–5 minutes at the end — watch closely.
- Extra Juiciness: Place lime halves or onion chunks inside the cavity while roasting.
- Smoky Touch: Mix a little liquid smoke or grill for 10 minutes before baking.
- Spice Level: Control by adjusting Scotch bonnet quantity.
- Storage: Refrigerates up to 3 days; flavor deepens overnight.
Serving Suggestions
Serve with:
- Rice & peas or coconut rice
- Fried plantains or roasted sweet potatoes
- Sorrel drink or a cold Red Stripe
Optional Presentation:
Serve whole on a large platter with fresh thyme sprigs, lime wedges, and Scotch bonnet slices for color. Drizzle with a little honey glaze for shine — that WAM Flavors signature glow that says, “This is Jamaican excellence.” 🇯🇲🔥✨
