Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
Milk Street Recipe
Jerk-Roasted Chicken
Typical Jamaican jerk seasoning packs a big punch of heat from Scotch bonnet chilies. Here, we call for just one chili; it roasts along with the chicken and garlic and becomes part of the sauce. If you like, you can use a milder chili, such as serrano or jalapeño. Use chicken breasts, legs, thighs or a combination.
4
Servings
Tip
Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.
50 minutes
Ingredients
-
1
tablespoon packed brown sugar
-
2
teaspoons ground allspice
Directions
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS