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
Dec 9, 2010

Grilled Honey, Lemon and Rosemary Potatoes

Those Christmas recipes are popping up like daisies. Don’t you just love it? It’s my favorite thing to cook up and photograph because it’s all such pretty and unique food. A few months ago I ran into a recipe for grilled potato slices in a women’s magazine. Made a mental note and then shoved it to the back of my brain. Where it emerged from the dark dungeons of my…