I have been testing this recipe for a while and I have to say it has been a little bit of a challenge. The challenge is adding the right amount of salt to satisfy everyone’s palette. The first time I made Roasted Jerk Coconut Chicken, I created the marinade with a blend of my own spices and mixed it with store bought coconut milk. I marinated the chicken for about 2 days, which is a long time, but it was worth it. Although the chicken was very moist, it lacked salt. I opted to change the spice mixture several times and still could not get the right amount of salt.
Thinking back I truly think because I am afraid of adding a lot of salt to my dishes that I mentally will not add enough when preparing any type of marinades. Also, because Coconut Milk is already sweet maybe that is why I cannot figure out the right amount of sodium.
I recently changed the spice mixture by adding more ground spices. And also I added about 1 to 2 tablespoons of store-bought Jerk Seasoning. My Roasted Jerk Coconut Chicken was still tasty but the salt may not have been enough for some people. I added about 1 to 1 ½ tablespoon of sea salt. The amount of salt was enough for my family because we do not consume a lot of salt. The option of adding additional salt can be in the form of a sauce of gravy. Because you can control spices in a sauce or gravy, this is the best way to compliment my Roasted Jerk Coconut Chicken.
Hope you like it and don’t forget to come back after trying it and leave me a comment.
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- 7 – 7 ½ pounds whole chicken
- 1 lemon/lime
- 1 13.5 ounces can coconut milk
- 3 tablespoons chopped parsley
- 1 teaspoon thyme
- 4 scallions finely chopped
- 6 garlic cloves minced
- 3 whole cloves
- 1 tablespoon ground sage
- ½ tablespoon ground fennel
- ½ tablespoon smoked paprika
- 2 teaspoon Jerk Seasoning store-bought
- ¼ cup fresh lemon juice
- 3 tablespoons olive oil
- 1 to 1 ½ tablespoon salt kosher or sea salt
- Black Pepper to taste
- Hot sauce optional
- 1 large onion
- 1 large carrot
- 2 celery talk roughly chopped
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers. Split the chicken in half if preferred. Clean the chicken by squeezing the juice of the lemon or lime and rubbing the chicken all over. Rinse the chicken and pat dry inside and outside. Place chicken in a large bowl and set aside.
- In a blender or food processor, add the remaining ingredient and blend until completely blended.
- Pour marinade over chicken and make sure that it goes also inside the cavity of the poultry if whole. Cover and marinate overnight in the refrigerator. When ready remove from the refrigerator and let chicken come to room temperature.
- Preheat the oven to 375 degrees F.
- Prepare roasting pan by placing the onion, carrot, and celery on the bottom of the pan. Remove the chicken and remove any excess seasoning but not all. Either tie the legs together with kitchen string and tuck the wing tips under the body of the chicken if roasting whole, or simply place the chicken halves in the prepared roasting pan.
- Roast the chicken for 1 1/2 to 2 hours, or until the juices run clear when you cut between a leg and thigh. You may also use a food thermometer to check for doneness. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
- Optional: Serve with sauce made with the marinade or any regular homemade sauce.