Honey Jerk Roasted Chicken
Spicy, a little sweet, and SO delicious. The hardest part is waiting for it to rest.
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 C jerk marinade
- 1/2 C honey
- 1 Tsp granulated garlic
- 2 Tbsp light brown sugar (packed)
- 2 Tbsp olive oil
- 1 whole broiler chicken (about 5 lbs)
- 1 medium lime (, cut in half)
- 1 Tbsp kosher salt (to taste)
- 1 1/2 Tsp all-purpose seasoning
- 1/2 Tsp black pepper (freshly cracked, to taste)
- 4 Tbsp unsalted butter (melted)
Instructions
- 1
In a bowl, mix together the jerk marinade, honey, granulated garlic, brown sugar, and olive oil. Set this aside.
- 2
Start by rubbing your chicken down with the lime halves, squeezing them to release their juice as you go. Discard them when you're done. Then, season your chicken liberally with salt and pepper, making sure to get all over, inside, and under the skin. If you’re using all-purpose seasoning, sprinkle that on, too.
- 3
Now, it's time to really get that flavor into the chicken. Rub it down thoroughly with the marinade you made earlier—inside, outside, under the skin—get it all in there! Place the chicken on a wire rack over a baking sheet and let it marinate in the fridge overnight, or for at least 4 hours.
- 4
About 30 minutes before you’re ready to cook, take the chicken out of the fridge to bring it to room temperature. Preheat your oven to 425°F.
- 5
Baste the chicken all over with half of the melted butter, then bake uncovered for 35 minutes. After that, apply the remaining butter, loosely tent the chicken with foil, and continue baking for another 30-45 minutes. The goal is juicy, flavorful chicken, so check if it’s done by piercing the thigh—the juices should run clear, and your thermometer should read 160°F. Carryover cooking will take care of the rest.
- 6
Once out of the oven, let the chicken rest for at least 15 minutes before carving. This helps the juices redistribute and keeps the meat moist. I like to reserve a little of the marinade to baste the chicken lightly again before the first butter bath—just a touch for added flavor and appearance.