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1 (5-6 lbs.) | ROXY® Organic Whole Chicken |
8 | green onions, chopped |
1/2 cup | vegetable oil |
1 large | yellow onion, chopped |
4 | Scotch bonnet chilis, seeded, chopped |
1 (2-inch) knob | knob ginger, peeled, chopped |
5 cloves | garlic, peeled |
3 tbsp. | minced fresh thyme |
2 | limes, juiced |
2 tbsp. | ground all-spice |
2 tbsp. | soy sauce |
2 tbsp. | brown sugar |
1 tbsp. | kosher salt |
1 tbsp. | apple cider vinegar |
2 tsp. | freshly cracked black pepper |
SALAD: | |
1 | lime, juiced |
2 tsp. | honey |
3 cloves | garlic, minced |
1/4 cup | extra-virgin olive oil |
Kosher salt and freshly ground black pepper, to taste | |
3 large | English cucumbers, sliced thin |
5 | green onions, chopped |
2 | jalapenos, seeded, sliced thin |
Step 1 |
On a cutting board, pat chicken dry with paper towels. Using a sharp knife or kitchen shears, cut down both sides of backbone to remove. Place chicken breast-side-up on cutting board. Firmly press on breast of chicken to crack the breast bone and flatten the rib cage. |
Step 2 |
Puree remaining ingredients in food processor or blender, until smooth, scraping down sides as needed. Rub sauce over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. |
Step 3 |
Remove chicken from refrigerator and let set at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350°F and line a roasting pan with a wire rack. |
Step 4 |
Roast chicken, breast-side-up, until golden-brown and reaches 170°F, about 1 hour 30 minutes to 2 hours. |
Step 5 |
For the cucumber salad, whisk together lime juice, honey and garlic in a large serving bowl. While whisking vigorously, slowly pour in oil until combined. Season with salt and pepper, to taste. Add cucumber, green onion and jalapeno and toss to combine. Serve salad with jerk chicken. |
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