16 November, 2016
Caribbean Jerk Chicken (Gluten Free)
This chicken is AMAZING! When my husband and I got married I was determined to find new recipes that we both really liked. This Caribbean Jerk Chicken has been one of our favorites and made many times in many different ways over the years. We’ve made this with whole chickens in the oven, on the grill, whole chickens cut in half, and chicken pieces. I think our favorite is when its cooked in the oven and when its either whole or a whole chicken cut in half. No matter the way it’s prepared it never disappoints. Today I had a whole chicken cut in half.
One of the reasons this chicken is so good, is the very flavorful rub that is put on it. The other reason is that it is basted with a rum mixture every 20 minutes. Basting it keeps it nice and moist. For the rum I use Bacardi Limon, but you can use any rum you have on hand or that you prefer.
This is a recipe that truly receives five thumbs in our house. I love recipes that no one complains about and everyone agrees that it’s worthy of a thumbs up!
Tonight I paired it with my Seasoned Potato Wedges and green beans. I think this chicken would go well with a rice side dish as well, maybe something with pineapple in it. Maybe that will be my side next time I make this dish.
I really hope you take a look at this recipe and try it out, it’s delicious.
- 1 (3-5 lb.) whole chicken
- 1 Tbsp. vegetable oil (use gluten free oil for gluten free version)
- 1 1 /2 Tbsp. lime juice
- 2 fluid oz. rum (Bacardi Limon)
- 1 Tbsp. brown sugar
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground clove
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ginger
- 1 tsp. black pepper
- 1/2 tsp. dried thyme leaves
- Preheat oven to 350.
- In a small bowl mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme.
- Brush the chicken with the vegetable oil, then coat the entire chicken even inside with the spice mixture.
- In a small bowl, combine the lime juice, rum, and brown sugar. Set aside.
- Place chicken in a roasting pan and bake for about 90 minute, until the juices run clear or until a meat thermometer inserted in the thickest part of the thigh reaches 180 degrees.
- Baste the chicken with the rum mixture every 20 minutes while it’s cooking.
- Let the chicken rest 10 minutes before carving.
Serve and enjoy!