If you’ve been craving a bold and juicy roast chicken that screams island flavor, this Roasted Jerk Coconut Chicken is calling your name. Infused with creamy coconut milk, vibrant herbs, and the spicy kick of Noubess Jerk Seasoning, this recipe delivers major flavor with minimal fuss. It’s marinated to perfection and roasted until tender and golden. Whether you’re serving it for Sunday dinner or impressing guests at your next gathering, this dish is pure Caribbean comfort on a plate.

Why You Should Make This Recipe

Big Flavor, No Salt Required: Thanks to the no-salt Noubess Jerk Seasoning, you control the sodium and still get that smoky, spicy jerk flavor.
Marinate and Forget It: Prep it the night before, let it marinate, and you’re halfway to a masterpiece.
Coconut Milk = Juicy Goodness: The coconut milk not only tenderizes the chicken but adds a rich, slightly sweet depth to balance the spice.
Perfect for Meal Prep or Entertaining: This chicken stays moist and flavorful, even the next day—great for leftovers or meal prepping.
Customizable Heat: Like it fiery? Add Noubess Hot and Spicy Sauce. Need it mild? The coconut milk keeps things smooth.

Roasted Jerk Coconut Chicken — Roasted Coconut Jerk Chicken

Ingredient Descriptions

Whole chicken (4 – 5 lbs): This is the star of the dish. Choose fresh, organic chicken if possible. You can roast it whole or in halves for faster cooking.
Lemon or lime: These are used to clean the chicken in the traditional Caribbean way. They remove raw odor and add a citrusy freshness.
Coconut milk: Creamy and slightly sweet, it helps tenderize the chicken and balances out the bold spices. Choose a brand that does not contain a lot of fat.
Fresh parsley: Adds brightness and a subtle herbal note.
Dried thyme: Earthy and aromatic—an essential herb in Caribbean cooking.
Scallions: Also known as green onions. Mild and sweet, they enhance the overall flavor of the marinade.
Garlic: Bold and savory, it’s the foundation of any good marinade.
Whole cloves: Pungent and slightly sweet, cloves bring depth and warmth.
Ground sage: Adds a woodsy, savory flavor to balance the heat and sweetness.
Ground fennel: Lightly sweet with a licorice flavor—unique and subtle.
Smoked paprika: Smoky and mild with a vibrant color that enhances the roast.
Noubess Jerk Seasoning, No-Salt: A bold, spice-packed blend that brings authentic jerk flavor without sodium.
Fresh lemon juice: Brightens up the marinade and helps tenderize the chicken.
Olive oil: Helps distribute the marinade and locks in moisture.
Kosher or sea salt: This is essential for enhancing flavor—add more or less depending on your sodium preference.
Black pepper: Adds a mild heat that complements the jerk spices.
Noubess Hot and Spicy Sauce (optional): This sauce adds fiery heat and bold Caribbean flavor for those who love a kick.
Large onion: This adds flavor to the base of the roasting pan and can be served as a delicious side dish.
Carrot: Brings natural sweetness to the roast.
Celery stalks: Add aromatic depth and keep the base of the pan juicy.

Quick Summary of the Recipe Instructions

Prep the Chicken:
Clean and prep the chicken using lemon or lime to remove impurities. Pat dry and set aside.
Make the Marinade:
Blend coconut milk, herbs, spices, Noubess Jerk Seasoning, lemon juice, and olive oil into a rich, flavorful marinade.
Marinate the Chicken:
Pour the marinade over the chicken, making sure it gets into all the nooks and crannies. Cover and refrigerate overnight—or up to 24 hours for deep flavor.
Roast to Perfection:
Place aromatics (onion, carrot, celery) in a roasting pan. Roast the chicken at 375°F for 1.5 to 2 hours until golden and juicy.
Rest, Slice & Serve:
Let the chicken rest for 15–20 minutes before slicing. Serve with veggies from the pan or your favorite sides—and a drizzle of optional Noubess Hot and Spicy Sauce for an extra kick!

Notes & Tips

If you prefer less heat, reduce the amount of jerk seasoning.
Add extra veggies to the roasting pan like sweet potatoes or plantains for a one-pan meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can also use chicken thighs or drumsticks instead of a whole chicken.

Perfect Pairings

Drink: Tamarind juice, sorrel, or a cold Caribbean lager.
Side: Creamy mashed potatoes or coconut rice.
Veggie: Roasted okra or sautéed spinach, carrots or cabbage.

Enjoy!

Roasted Jerk Coconut Chicken – A Flavor-Packed Caribbean Roast

This juicy Roasted Jerk Coconut Chicken is marinated in bold Caribbean spices and creamy coconut milk, then roasted to perfection. A flavorful, family-friendly meal!

5 from 1 vote

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Prep Time 22

Cook Time 2

Total Time 1

Course Dinner

Cuisine Caribbean

Servings

Calories 408 kcal

Equipment

Roasting Pan
Large mixing bowl
Blender or food processor
Cutting Board
Chef’s Knife
Measuring spoons and cups
Kitchen string (if roasting whole)

Ingredients

4 lbs whole chicken cleaned and split (or left whole)
1 lemon or lime for cleaning the chicken
1 13.5 oz can coconut milk
3 tbsp chopped fresh parsley
1 tsp dried thyme
4 scallions finely chopped
6 garlic cloves minced
3 whole cloves
1 tbsp ground sage
½ tbsp ground fennel
½ tbsp smoked paprika
2 tsp Noubess Jerk Seasoning no salt
¼ cup fresh lemon juice
3 tbsp olive oil
1 to 1 ½ tbsp kosher or sea salt adjust to your preference
Black pepper to taste
Noubess Hot Sauce optional
1 large onion roughly chopped
1 large carrot chopped
2 celery stalks chopped

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Instructions

Clean the Chicken: Remove giblets and excess fat. Rub the chicken with lemon or lime juice, or use vinegar to clean the chicken. Rinse with water, then pat dry with paper towel.
Make the Marinade: In a blender, combine coconut milk, herbs, spices, lemon juice, olive oil, and Noubess Jerk Seasoning. Blend until smooth.
Marinate: Place chicken in a large bowl. Pour marinade all over and inside the cavity. Cover and marinate in the fridge for at least 12 hours or overnight.
Preheat & Prep: Bring chicken to room temperature before roasting. Preheat oven to 375°F. Add onion, carrot, and celery to the bottom of a roasting pan.
Roast: Place the chicken (whole or halved) on top of the vegetables. Roast for 1½ to 2 hours, or until juices run clear and internal temp reaches 165°F.
Rest & Serve: Let the chicken rest under foil for 15–20 minutes. Slice and serve with the roasted vegetables.
Optional: Serve with a jerk gravy or Noubess Hot and Spicy Sauce for extra flavor.

Notes

If you prefer less heat, reduce the amount of jerk seasoning.
Add extra veggies to the roasting pan like sweet potatoes or plantains for a one-pan meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can also use chicken thighs or drumsticks instead of a whole chicken.

Nutrition

Calories: 408kcalCarbohydrates: 8gProtein: 28gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 109mgSodium: 1870mgPotassium: 459mgFiber: 2gSugar: 2gVitamin A: 2673IUVitamin C: 23mgCalcium: 63mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword chicken recipes, jerk recipes, jerk seasoning, noubess jerk seasoning

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published May 26, 2015, and revised May 16, 2021. The recipe has been updated to add additional content.