Slow Roasted Jerk Chicken

half chicken with plantains & maple jerk barbecue glaze
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Slow Roasted Jerk Chicken

The Story: Can’t stand the heat? Don’t fear. This is our version of the Jamaican staple: we marinate our chickens overnight in a made from scratch jerk rub, with a few less scotch bonnet peppers than the average recipe. After roasting, we baste the chicken in a Maple Jerk BBQ which forms an amazing sweet glaze when you reheat in the oven or on the BBQ at home.

The result – an incredibly flavourful, juicy and mildly spicy Jerk Chicken that is very accessible. We pair our chicken with some roasted plantain for a true taste of the Caribbean tailor made for summer BBQs!

How It Comes: In a oven safe foil tray ready to heat.

Portion: Half chicken serves approximately 1-2 people. Full chicken serves approximately 3-4 people We recommend adding a salad to make it a full meal.

Heating Instructions: Oven: remove lid and preheat oven to 375*F.  Cook for 25-30 minutes uncovered or until warmed through. BBQ: Remove chicken from pan and place over direct heat on a BBQ set to 400*F, cook for 10-15 minutes.  Remove from direct heat and cook an additional 5-10 minutes on an upper rack or away from flame, until warmed through.  Rest for 5 minutes before serving.  Meanwhile, place pan on upper rack or off of flame and warm plantains while chicken heats.  

Ingredients: whole chickens, plantains, scotch bonnet, scallion, shallot, ginger, garlic, thyme, allspice, nutmeg, brown sugar, tamari, lime, olive oil, molasses, salt , black pepper, tomato, maple syrup, onion powder, garlic powder, bay leaf, smoked paprika, cider vinegar , cilantro