Dec 11, 2012

Caribbean Roasted Chicken

Caribbean Roasted Chicken

Why not bring a little tropical flair to your Christmas table? Made this Caribbean roasted chicken and been tweaking it—adding and subtracting stuff—until I got the exact flavour I was after.

I’m going for a buffet-style Christmas this year. First for me, but I really liked the idea of making tons of different styles of food so that there’s something for everyone. Having lots of family and kids roaming around the house this Christmas, and I think this is much more low key than an official Christmas dinner. Easier on me, too.

This chicken, perhaps in a drumstick version, will most definitely find its way to our buffet-table as well. The warm spices along with the rum and honey turn this simple roasted chicken into a major flavour bomb.

 

Ingredients:

1 whole chicken (mine was a little less than 3 pounds)
3 tbsp brown rum
1 tbsp peanut oil
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp honey
1 lemon (few holes punched into it)

 

Dry-Rub

1 tsp kosher salt + extra for the inside
1/2 tsp ground allspice (pimento)
1/4 tsp cinnamon
1/2 tsp ground ginger
2/3 tsp dried thyme
1/2 tsp dried chili flakes

 

Directions:

This recipe is so ridiculously easy and the prepping takes hardly any work. Preheat your oven to 225C° (450F°).

 

Mea máxima culpa, I used bottled lime juice and I’m not ashamed to admit it.
Caribbean Roasted Chicken

 
The booze makes up for it, right?
 

Grab a bowl and mix up the lime juice, rum, honey, brown sugar and peanut oil. You can use canola oil as well.
Caribbean Roasted Chicken

The dry rub: combine the chill pepper (use less or more if you want) cinnamon, allspice, ginger, thyme and salt.
Caribbean Roasted Chicken

Start by brushing the rum mixture all over the chicken.
Caribbean Roasted Chicken

 
I was really surprised how well the sweetness and rum actually seeped into the meat.
 

Pour some inside of the chicken as well. Don’ t be shy now!
Caribbean Roasted Chicken

There.
Caribbean Roasted Chicken

Sprinkle the dry rub all over and lightly rub it in.
Caribbean Roasted Chicken

Don’t forget to lightly salt the inside of the chicken as well.
Caribbean Roasted Chicken

Push the lemon (pinch a few holes in it first) into the cavity.
Caribbean Roasted Chicken

I want a cripsy skin, so I place it on a roasting rack inside my roasting tray.
Caribbean Roasted Chicken

 
That’s it, folks! No more magic to it than this.

Lower the oven heat to 200C° (400F°) and roast the chicken for about 70 to 75 minutes flipping it halfway, until the juices that come out are perfectly clear and no longer pink! Cover it with foil and let it rest for 10 to 15 minutes.

 
Too bad I can’t make a scented food posting for you… this would have been perfect for it.
Caribbean Roasted Chicken

 
What’s your Christmas going to look like food-wise?
 

Caribbean Roasted Chicken
Ingredients
    1 whole chicken (mine was a little less than 3 pounds)
    3 tbsp brown rum
    1 tbsp peanut oil
    1 tbsp lime juice
    1 tbsp brown sugar
    1 tbsp honey
    1 lemon (few holes punched into it)

    Dry-Rub

    1 tsp kosher salt + extra for the inside
    1/2 tsp ground allspice (pimento)
    1/4 tsp cinnamon
    1/2 tsp ground ginger
    2/3 tsp dried thyme
    1/2 tsp dried chili flakes

Directions
    Preheat your oven to 225C° (450F°)

    Grab a bowl and mix up the lime juice, rum, honey, brown sugar and peanut oil. You can use canola oil as well. The dry rub: combine the chill pepper (use less or more if you want) cinnamon, allspice, ginger, thyme and salt.

    Start by brushing the rum mixture all over the chicken and pour some inside of the chicken as well. Sprinkle the dry-rub all over and lightly rub it in. Season the inside of the chicken with a pinch of salt and push the lemon into the cavity (prick a few holes in it first!)

    Lower the oven heat to 200C° (400F°) and roast the chicken for about 70 to 75 minutes flipping it halfway, until the juices that come out when your pierce the thigh are perfectly clear and no longer pink! Cover it with foil and let it rest for 10 to 15 minutes.

Meal type: Main Course, Poultry
Servings: 4
Copyright: © kayotickitchen.com

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    11 Comments »

    1. 1

      Ooh, that sounds delicious! I think I’ll try it with duck.

      Karen on Dec 11, 2012 @ 2:53 pm Reply
    2. 2

      This is it! I’m making this for Christmas day dinner! My husband won’t eat turkey, ham, or beef, and he loves jerk, so this it. It’s fancy enough and sounds tasty enough to be a special day dinner.
       
      Thank you!
       
      Jules

      sparkly jules on Dec 11, 2012 @ 10:33 pm Reply
    3. 3

      Thanks for this recipe! I’ll definitely be trying it out!

      Maya, Project Pack a Lunch on Dec 12, 2012 @ 6:36 am Reply
    4. 4

      I just made this tonight. It came out amazing! So fast and simple. Thank you!

      Trisha on Dec 13, 2012 @ 3:10 am Reply
    5. 5

      Ooh that looks delicious!  Must try!!

      Debra on Dec 17, 2012 @ 2:53 am Reply
    6. 6

      Thanks for the carrot correction.
      Made the Caribbean chicken last Sunday………….very good……..chicken on Sunday ?? Doesn’t everybody have chicken on Sunday.!!!

      Joe on Dec 22, 2012 @ 12:32 am Reply
      1. They should!!

        Kay on Feb 22, 2013 @ 3:09 pm Reply
    7. 7

      Hi Kay! I stumbled here from Pinterest while searching a new roasted chicken recipe …I found the rustic version you have but settled on this carribean instead. It’s in the oven now. :) My only question, which may somewhere be addressed in your blog: Where are the cute little recipe cards from? I noticed they’re not on every recipe. I LOVE THEM!  I’m sure they are time consuming to create for each recipe…but they are sure great! Thanks for what you do here…I’m a follower now.
       
       
       
       

      Anita on Jan 6, 2013 @ 8:19 pm Reply
      1. I think you’ll like the chicken :)

        It’s indeed pretty time consuming, so I only add them now and then. Should add them more often, though, they are too cute. They’re simply psd files I edit in photoshop for each recipe.

        Kay on Jan 6, 2013 @ 8:24 pm Reply
    8. 8

      Kay…..always enjoy your blog. Lived and worked all over the world. and have some recipes which I have tried on friends and family here.I can share them with you……the simple ones which were big successes. Some are not original but are easy to prepare. I can scan them to you. for you review and interest. Joe

      Joe on Jan 6, 2013 @ 8:53 pm Reply
      1. I’m always up for new recipes, Joe! The more the better :)

        Kay on Jan 7, 2013 @ 10:53 am Reply

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