Drink Pairing: Washington Riesling
Jerk Chicken with Cucumber Salad
4 to 6

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Jerk Chicken with Cucumber Salad

  • Servings: 4 to 6
  • Prep Time: 15 MINS
  • Cook Time: 90 MINS

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Jerk Chicken with Cucumber Salad

Directions

Step one
On a cutting board, pat chicken dry with paper towels. Using a sharp knife or kitchen shears, cut down both sides of backbone to remove. Place chicken breast-side-up on cutting board. Firmly press on breast of chicken to crack the breast bone and flatten the rib cage.
Step two
Puree remaining ingredients in food processor or blender, until smooth, scraping down sides as needed. Rub sauce over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step three
Remove chicken from refrigerator and let set at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350°F and line a roasting pan with a wire rack.
Step four
Roast chicken, breast-side-up, until golden-brown and reaches 170°F, about 1 hour 30 minutes to 2 hours.
Step five
For the cucumber salad, whisk together lime juice, honey and garlic in a large serving bowl. While whisking vigorously, slowly pour in oil until combined. Season with salt and pepper, to taste. Add cucumber, green onion and jalapeno and toss to combine. Serve salad with jerk chicken.

Ingredients

1 (5-6 lbs.) ROXY® Organic Whole Chicken
green onions, chopped
1/2  cup vegetable oil
1 large yellow onion, chopped
Scotch bonnet chilis, seeded, chopped
1 (2-inch) knob knob ginger, peeled, chopped
5 cloves garlic, peeled
3 tbsp. minced fresh thyme
limes, juiced
2 tbsp. ground all-spice
2 tbsp. soy sauce
2 tbsp. brown sugar
1 tbsp. kosher salt
1 tbsp. apple cider vinegar
2 tsp. freshly cracked black pepper
 
  SALAD:
lime, juiced
2 tsp. honey
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
  Kosher salt and freshly ground black pepper, to taste
3 large English cucumbers, sliced thin
green onions, chopped
jalapenos, seeded, sliced thin

Directions

Step one
On a cutting board, pat chicken dry with paper towels. Using a sharp knife or kitchen shears, cut down both sides of backbone to remove. Place chicken breast-side-up on cutting board. Firmly press on breast of chicken to crack the breast bone and flatten the rib cage.
Step two
Puree remaining ingredients in food processor or blender, until smooth, scraping down sides as needed. Rub sauce over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step three
Remove chicken from refrigerator and let set at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350°F and line a roasting pan with a wire rack.
Step four
Roast chicken, breast-side-up, until golden-brown and reaches 170°F, about 1 hour 30 minutes to 2 hours.
Step five
For the cucumber salad, whisk together lime juice, honey and garlic in a large serving bowl. While whisking vigorously, slowly pour in oil until combined. Season with salt and pepper, to taste. Add cucumber, green onion and jalapeno and toss to combine. Serve salad with jerk chicken.

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