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Sweet Chilli Jerk Herb Whole Roasted Chicken with Pineapple Salsa
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Sweet Chilli Jerk Herb Whole Roasted Chicken with Pineapple Salsa

1 h 50 minServes 4Nutri-Score C€€
from @ksnice_n_spice10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (rinsed and patted dry)Meat1.6 kg
  • jerk seasoningSpices3 g
  • sweet chilli saucePantry60 ml
  • honeyPantry30 ml
  • fresh thyme (leaves picked)Produce5 g
  • spring onion (finely chopped)Produce3 pieces
  • garlic (crushed)Produce4 pieces
  • ginger (grated)Produce15 g
  • scotch bonnet pepper (finely chopped)Produce1 piece
  • soy saucePantry30 ml
  • lime (juiced)Produce1 piece
  • olive oilPantry30 ml
  • saltSpices8 g
  • black pepper (ground)Spices3 g
  • pineapple (peeled, cored and cut into chunks)Produce1 piece
  • red onion (finely diced)Produce1 piece
  • coriander (chopped)Produce15 g
  • red chilli (finely chopped)Produce1 piece

per serving

Nutrition

800kcal

Carbs
24 g
Proteins
75 g
Fat
45 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Pastry brush
  • Kitchen thermometer

step by step

Method

  1. Make the jerk marinade

    • Mix the jerk seasoning, sweet chilli sauce, honey, thyme, spring onion, garlic, ginger, scotch bonnet, soy sauce, lime juice, olive oil, salt and black pepper in a bowl.
    Step 1

  2. Marinate the chicken

    • Rub the marinade all over the chicken and under the skin.
    • Cover and leave to marinate in the fridge.
    Step 2

  3. Roast the chicken

    • Place the chicken in a baking dish and roast at 200 °C, basting with the pan juices halfway through.
    • Roast until the juices run clear and the internal temperature reaches 75 °C.
    Step 3

  4. Make the pineapple salsa

    • Combine the pineapple chunks, red onion, coriander, red chilli and a squeeze of lime in a bowl.
    • Season with salt and toss well.
    Step 4

  5. Rest and serve

    • Rest the chicken before carving.
    • Serve with the pineapple salsa.
    Step 5
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