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Jerk Marinated Roast Chicken with Fried Plantains and Mango and Black Bean Salsa

Source: Cooking.com
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  2 Hours 50 Minutes
  Serves 4
RECIPE INGREDIENTS
1/2 small onion, coarsely chopped
1/2 cup chopped green onions (green part only)
1 medium habanero chile or jalapeno chile, seeded if desired
2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon chopped fresh thyme
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon sugar
1 tablespoon ground allspice
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
One 4-pound whole chicken, wing tips tucked under

Steamed white rice
Fried Plantains
Mango and Black Bean Salsa
DIRECTIONS
Puree first 12 ingredients in food processor until smooth. Place chicken in large glass or ceramic bowl. Rub marinade all over chicken and inside body cavity. Marinate at least 1 hour or overnight.


Preheat oven to 375 degrees F.

Place chicken, breast-side up, on rack set in large roasting pan. Add 1 cup water to pan to prevent pan drippings from scorching. Roast chicken 30 minutes. Turn chicken over (back-side up) and roast 30 minutes. Turn chicken over again (breast-side up), and roast until chicken is golden brown and instant-read meat thermometer registers 160 degrees F when inserted into innermost part of thigh, about 30 minutes longer.


Transfer chicken to platter. Tent with foil and let stand 10 minutes. Serve with steamed white rice and salsa.


Recipe created exclusively for Cooking.com by Robert M. Danhi and Estrellita Leong-Danhi.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Flavorful Roast Chicken
 Jerk Chicken
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 761
Fat. Total: 19g
Fiber: 13g
Carbohydrates, Total: 97g
Sodium: 1608mg
% Cal. from Fat: 22%
Cholesterol: 155mg
Protein: 56g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Caitlin, CT Reviewed: 03/25/2008
I would make this again, but I would use (I know its not traditional) brown rice and maybe sweet potatoes for something a little healthier.
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