Roasted Jamaican Jerk Chicken

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

Heat Scale
Submit Recipe


1/2 cup malt or white vinegar
2 Tbsp. dark rum
2 Scotch bonnet or habanero peppers, seeded and minced*
1 medium red onion, chopped
4 green onions, chopped
2 Tbsp. olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses or honey
1 (5 or 6 pound) whole roasting chicken
1/2 cup fresh lime juice (from 2 limes)
Salt and pepper


Serves 6-8

Place ingredients 1-13 into a blender. Pulse until you achieve the consistency of a mostly smooth paste.

Place whole chicken in a large roasting pan or baking dish, breast side up. Pour lime juice over the chicken and coat well. Coat chicken well with the jerk paste. Cover the chicken with plastic wrap and allow to marinade at least 30 minutes, or if refrigerated up to 1 day.

Once ready to cook the chicken, preheat oven to 350°F.

Roast until chicken is cooked through, 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear, not pink. The temperatures should register 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to a large cutting board. Tent loosely with foil and let stand 10 minutes.

Cut chicken into pieces. Serve with mango salsa, if desired.