April 1, 2006 | Episode 13

Jerk Chicken
You can vary the heat of this recipe by playing with the amount of cayenne pepper.
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Jerk Chicken

  • Hands-On Time: 15 minutes
    Total Time
    : 1 hour
    Makes 4 servings
  • 2 bunches scallions (white and green parts), ends trimmed
    2 tablespoons paprika
    1 1/2 tablespoons garlic powder
    1 1/2 teaspoons ground allspice
    1 teaspoon ground nutmeg
    3/4 teaspoon cayenne pepper
    1 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 1/2 tablespoons olive oil
    Juice of 1/2 lime
    2 tablespoons molasses
    1 4-pound chicken, cut into pieces
    Lime wedges (optional)

Heat oven to 400° F.

Place the whole scallions in a roasting pan.

In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne pepper, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes. Serve the chicken with the roasted scallions and lime wedges, if desired.

Tip: For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.

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