Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it.

Ingredients Nutrition

Directions

  1. Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
  2. Seal.
  3. Marinate in refrigerator overnight. Place oven rack in top position.
  4. Heat oven to 500°F:.
  5. Drain chicken; discard marinade. Pat dry.
  6. Arrange in roasting pan.
  7. Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.
Most Helpful

3 5

Good chicken ... kind of like jerk .... good for a fast recipe .... but not a 5 star

5 5

This is delicious! I doubled the amount of marinade ingredients and boiled it after removing the chicken, and stirred it into cooked white rice. The chicken was juicy and had just enough spice. I am going to try the marinade on a pork loin, too! And this summer, will grill the chicken. Thanks, MG!

4 5

I prepared this dish using chicken thighs as a quick no fuss dish. Not sure how to rate this as I did enjoy it as a meal. The chicken was moist and tender, with the high heat and short cooking time sealing in the juices and marinade. The flavors were also good, a wee bit spicy with nice accents from the ginger and allspice. Next time, I would consider doubling up on the spices to make the flavors a little more assertive. A definite keeper.