This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you'll ever taste.
Total Time
7hr
4.0
1 Rating
Author: CaribbeanPot
Servings:
2
Ingredients
•
2
Tbsp
Cane Sugar
•
1
Tbsp
Olive Oil
•
3
slices
Fresh Ginger
•
6
cloves
Garlic
, divided
•
1
bunch
Scallions
, chopped
•
1
Scotch Bonnet Pepper
, thinly sliced
•
1
Tbsp
Ground Allspice
•
10
sprigs
Fresh Thyme
, divided
•
1/2
tsp
Ground Cinnamon
•
1/2
tsp
Ground Nutmeg
•
2
Tbsp
Soy Sauce
•
3
Kaffir Lime Leaves
•
2
Tbsp
Fresh Parsley
•
1
Tbsp
Fish Sauce
•
2
Whole Chickens
•
to taste
Water
•
to taste
Kaffir Lime Leaves
•
10
Whole Allspice
Cooking Instructions
1.
In a blender, add Cane Sugar (2 Tbsp), Olive Oil (1 Tbsp), Fresh Ginger (3 slices), Garlic (2 cloves), Scallions (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 Tbsp), Fresh Thyme (5 sprigs), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp)Soy Sauce (2 Tbsp), Kaffir Lime Leaves (3), Fresh Parsley (2 Tbsp), and Fish Sauce (1 Tbsp). Blend all the ingredients together to make the marinade.
2.
Prep your Whole Chickens (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
3.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 cloves), Fresh Thyme (5 sprigs), Kaffir Lime Leaves (to taste) and Whole Allspice (10).
4.
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1156
FAT
48.2 g
PROTEIN
149.7 g
CARBS
26.5 g
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