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How about a little sunshine and trop-i-cal for these cold winter days?
Which really just means lots of citrus and Jamaican flavors. Which means – really delicious stuff!!
For some reason, every winter, while I crave cozy, warm and hearty flavors, I crave light and tropical flavors as well. I am not at the point yet where I am done with the cold and snow, but I still love a little taste of the tropics. It’s kind of refreshing, you know?
Plus, both citrus and pineapple are in season right now, so I am pretty much going crazy with them. Can’t help it.
Ok, so I don’t know why, but I really have no idea what the heck to say today. Not knowing what to say when I first sit down is actually quite normal for me, but usually I type the first line and then everything just seems to flow. Well I guess not today. Today all I can currently think about is how my painter buds, who I have been spending way too much time with, should probably GO HOME. I mean it is 8:15 pm.
I mean, I am not trying to be mean, but those two talk about the stupidest stuff. Super nice guys and all, but man I kind of need a break…Friday can not get here soon enough!
Anyway, other than my painters. I got nothing on the brain. Except citrus. Which I love to death, now more than ever, but I already told you that.
So let’s get into a little meatier conversation and talk about this Jamaican jerk citrus pineapple roasted chicken.
I have seen a lot of citrus roasted chicken recipes around, but I wanted to put my own kind of spin on it. I love any kind of jerk seasoning, but a spicy Jamaican jerk seasoning has got to be my favorite. I seem to work these flavors into a lot of my sauces. These sauces are not necessarily up on the blog, a lot of times I am just throwing stuff together for dinner, but I’ll often end up going with these flavors. My family likes spicy, so it works.
So I took typical Jamaican jerk flavors and added a little winter citrus, and a little pineapple (because pineapple should be in all Jamaican dishes). It’s crazy simple and easy, but totally delish. Even the boys loved the chicken (once they picked the fruit off of course).
I served the chicken with some fried rice, but you could do roasted potatoes, polenta or really whatever you mood is telling you to go with. All I needed was the fruit. Definite fruit addict over here.
Jamaican Jerk and Citrus Pineapple Roasted Chicken.
Ingredients
- 1/4 olive oil
- 2 tablespoons pomegranate molasses, or regular molasses
- 2 tablespoons coconut rum, optional
- 2 habanero chilies, seeded
- 1 inch fresh ginger, peeled and roughly chopped
- 3 cloves garlic
- 8 green onions, chopped
- 1/2 cup cilantro, or 1/2 teaspoon cardamon
- 1 tablespoon fresh thyme
- 2 teaspoons all-spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt + pepper
- 3-4 pounds chicken breast, thighs or legs (I used mostly breasts with a few thighs + legs interspersed)
- half a small pineapple, cored and sliced thin
- 1/2 of a blood orange, sliced thin with the peel on
- 1/2 of a grapefruit, sliced thin with the peel on
- 1/2 of a cara cara orange, sliced thin with the peel on
- 1 lime, sliced thin with the peel on
Instructions
- Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper.
- To a blender, add the olive oil, pomegranate molasses, coconut rum (if using), habanero chilies, ginger, garlic, green onions, cilantro, thyme, all-spice, cinnamon salt and pepper. Blend until smooth. Add in more olive oil if the sauce seems a little too thick.
- Now grab the oranges, grapefruit and limes and very thinly slice them. Lay the slices along with the pineapple slices on the prepared baking sheet. Place the chicken pieces over the citrus. Brush each chicken piece with the sauce.
- Roast for 25-30 minutes or until the chicken is cooked throughout. I brushed my chicken with the remaining sauce half way through roasting. Serve the chicken with the roasted citrus slices.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
But really, how pretty is that fruit? LOVE IT.
Hi! I’m wondering if it is 1/4 cup of olive oil? It does not say on the recipe.
Thanks 🙂
Oh, I see you already answered my question, and indeed that is the case. I should have read all the comments first. Thanks 😀
Sorry, I need to fix the recipe!! Hope you love the chicken!
It turned out wonderful, thank you! So tasty and a hit with my company. Only thing is, I should have washed my hands after chopping those habanero chilies… my hands were burning after.. 😉
Just made this tonight and believe me, in New England we could use some tropical yumminess. The sauce was delicious (used jalapeño since no habanero available) (and cardamom because I forgot the cilantro). It smelled delicious while cooking! My notes for next time are to use smaller chicken breasts (mine took 45 minutes) and to use 1/3 of the sauce as a marinade a day ahead. I would also use about 1/4 grapefruit instead of 1/2 as I found that (while it smelled amazing!) the bitterness overwhelmed the other citrus. Thank you so much for giving me Jamaica in February! I could eat it with a spoon…and maybe I did.
SO happy you loved this, THANKS!
How come everything you make looks so stinkin pretty. Mine never turns out nearly as beautiful. I’ll keep trying 🙂
Thank you!! 🙂
Oh my freaking yummyness!! I made this for dinner last night and it was a huge hit. I can’t stop raving about it. And the pineapple…..heaven! Thanks for knocking it out of the park and making me a rockstar in the kitchen! 🙂
Oh awesome!! I am so excited you loved this!! 🙂
Hi, I was just wondering what the units were for the olive oil. Is it 1/4 cup?
Hey emily, yup it is a 1/4 cup. Hope you love this meal!
Looks delicious! Question … Did you use skin-on chicken? It doesn’t say in the description, but the pictures look like it is.
Thanks 🙂
Kara
Yup, it is skin on. Sorry about that! 🙂
No worries. Thanks 🙂
Just stop it right now! This looks so good! And as usual your photography is beautiful.
Thank you so much, Heather!!
Yes please to sunshine and tropical flavors, I have to make this chicken immediately!
Thanks so much, Laura!
How exotic—-I love it. If I have this for dinner, I will feel like I went somewhere special for dinner.
Thanks Carol! 🙂
I’m sure you’ve mentioned this somewhere on another post, but could you tell me where you found pomegranate molasses? Is it available at most grocery stores? Thanks! Looks delicious and can’t wait to try.
I found mine at my regular grocery store, but you can also order it one Amazon. Here is the link:
Thanks so much and I hope you love this!
You are my favorite Blogger of all time! I am a caterer in Mill Valley, Ca. I cannot wait for you to post anything. I have used so many of your recipes and I always get great feedback from my clients every time I do. This is the most beautiful chicken dish. I have to test it out next week as I put it on a menu for 180 in Feb. Keep the creative juices going, I love making your stuff!!
One of my Holiday desserts this year was your coconut macaroon cups with chocolate gnache and topped with toasted coconut, drizzled with chocolate & caramel. They we such a big hit. I think we make close to 1000 of them in December. Waiting for your cook book!
Thank you!!
WOW! That is so awesome! I am so excited everyone is enjoying my recipes, THANKS!
Looks delicious Tieghan! I love all the bright colours!
Thanks Millie! 🙂
I love all your pictures of that gorgeous citrus!!
Thanks Jenna!
Ah this brings me back to the Cuban restaurant near my old office. I just loved the jerk chicken. All this citrus looks great, can’t wait to try it!
Thanks Caitlin!
This looks so delicious! I’ll be making this in the near future. Maybe the “jerk” painters made you speechless!!
Haha! Thanks so much! Hope you love this!