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Honey Jerk Roasted Chicken

  • Author: María
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x


The hardest part is waiting for it to rest.


  • 1 5 lb roasting chicken
  • 2 C jerk marinade
  • 1/2 C honey
  • 1 tsp granulated garlic
  • 2 tbsp olive oil
  • 2 tbsp brown sugar, packed
  • 1 lime, halved
  • 4 tbsp unsalted butter, melted
  • 1 1/2 tsp all-purpose seasoning
  • 1 tbsp kosher salt, to taste
  • 1/2 tsp cracked black pepper, to taste


  1. Mix together the marinade, honey, granulated garlic, brown sugar, and olive oil. 
  2. Rub your chicken down all over with the lime, then discard the halves.
  3. Season your chicken liberally with salt and pepper, inside and out, and get under the skin too. Follow that up with the all-purpose seasoning, if using.
  4. Baste the chicken thoroughly in the marinade, inside and out, under the skin, into the bone, all of it!
  5. Place the chicken on a wire rack over a baking sheet and refrigerate overnight (or for at least 4 hours).
  6. Pull the chicken from the fridge about 30 minutes before you’re ready to cook it. 
  7. Preheat the oven to 425°F and baste the chicken all over with half of the melted butter. 
  8. Bake uncovered for 35 minutes, then apply the remaining butter and tent loosely with foil.
  9. Bake for another 30-45 minutes, or until the juices run clear when you pierce the thigh. The largest part of the thigh should read 160° on your handy dandy internal thermometer. Carryover cooking will bring it up past 165°F.
  10. Remove from the oven and let rest for at least 15 minutes before carving. Dassit. Enjoy!


  • I like to reserve a little of the marinade and baste the chicken lightly again before the first butter bath. It’s more for appearances than anything else.
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
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