THE SPICE MAGIC KITCHEN
Jamaican jerk chicken
Allspice, thyme and Scotch bonnet season oven-roasted chicken.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Spice grinder; blender; roasting pan; thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Make paste
No heat
Have readyAll marinade ingredients
- Blend ground allspice with scallions, garlic, ginger, pepper, thyme, lime juice, oil, sugar and salt.
Illustrative preparation stage 2 Marinate
Refrigerator
Have readyChicken, paste
- Coat chicken with paste and refrigerate covered.
SPICE MAGICAllspice Berries WholeView this spice →Next: Roast ↓Illustrative preparation stage 3 Roast
425°F (220°C)
Have readyMarinated meat
- Roast meat in a preheated 425°F (220°C) oven until thickest meat reaches 165°F (74°C), avoiding bone.
Illustrative preparation stage 4 Rest
Off heat
Have readyNone
- Rest meat on a clean platter before serving.
AT THE TABLE
A few good things alongside.
Basmati rice
Green salad
Roasted carrots
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Kitchen tip 2
This oven adaptation does not reproduce traditional wood-smoked jerk.
Kitchen tip 3
Wear gloves when handling Scotch bonnet; do not touch eyes.
FROM YOUR SPICE SHELF