Jerk Chicken

Gluten-free | Sugar-free | Dairy-free | No added fats or oils 

Makes enough spice rub for 3-4 chickens 

Looking to add some flavour to your dinner routine? Look no further than my mouthwatering Jerk Chicken recipe! Packed with a punch of Caribbean spices and a hint of heat, this dish is guaranteed to transport your taste buds to a tropical paradise. Tender, juicy chicken marinated in a blend of aromatic herbs and spices, then grilled to perfection, it's the perfect combination of savoury and spicy. Whether you're hosting a summer BBQ or simply want to spice up your weeknight dinner, my Jerk Chicken will satisfy your tummy and tastebuds.

Hints, Tips + Tricks

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.

Ingredients

Jerk spice mix

• 1 ½ tbsp pure onion powder
• 1 ½ tbsp garlic powder
• 3 tbsp Pure as Inulin Powder
• 1 tbsp ground ginger
• 1 tbsp dried thyme
• 1 tbsp paprika
• 2 tbsp dried basil 
• ½ tbsp ground nutmeg
• ½ tbsp chilli powder, adjust to your liking
• 1 tsp white pepper
• 1 tsp cinnamon

• 1 raw free-range chicken, size 16-18
• 2 bulbs of garlic

Method

1. Stir together all the jerk spices and store the mix in an airtight container. This mixture will last up to 3 months if stored correctly. 
2. Preheat your oven to bake or roast at 220C (430F). Place your oven rack in the lower third of the oven. 
3. Using a deep roasting tray, add enough water to the tray until it comes ½ way up the side of the roasting dish. Place a wire rack over top of the roasting tray, which is where you will sit the chicken. The wire rack must not sit in the water but rather over top of it. 
4. Place the garlic bulbs into the cavity of the chicken, and then, using 3-4 tablespoons of the spice mix, rub it all over the skin of the chicken. 
5. Place the chicken on top of the wire rack, breast side facing upwards and place the chicken into the oven for 20 minutes. 
6. After 20 minutes, turn the oven temperature down to 180C (350F) and roast the chicken for 30 minutes. After this time, loosely place a layer of baking paper over the top of the chicken to prevent it from blackening too much. It will still be dark in colour, which is indicative of Jerk chicken, but the paper will prevent it from going too black. 
7. Continue cooking the chicken for 20-30 more minutes or until the meat is cooked through and not pink when the chicken drumstick is pulled away from the body. You can also use a metal meat thermometer to test when the chicken is done. Insert the metal into the cavity of the chicken between the thigh and the body. Once the thermometer reads 70C (158F), the chicken is perfectly cooked. 
8. Remove the chicken from the oven and allow it to rest for 10 minutes before serving. Don’t forget that you also have those wonderful garlic bulbs that have been roasting away in the chicken. Allow these bulbs to cool before separating them into cloves and storing them in the fridge for up to 1 month to be used at will in your cooking!