Roasted Jerk Chicken with Garden Chimichurri

Total Time:
9 hr 35 min
45 min
8 hr
50 min

1 serving

  • 1 chicken leg (drumstick and thigh)
  • 10 sprigs fresh thyme
  • 1 shallot, diced
  • 2 tablespoons Jerk Spice Rub, recipe follows
  • 6 tablespoons grapeseed oil
  • 3 ounces cauliflower florets
  • 5 cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • 1/3 teaspoon fresh rosemary
  • 1/3 teaspoon fresh tarragon
  • 3 ounces quinoa
  • 2 tablespoons Garden Chimichurri, recipe follows
  • Jerk Spice Rub:
  • 2 tablespoons ground coriander
  • 2 tablespoons ground ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon cayenne powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 2 teaspoons coarse black pepper
  • 2 teaspoons dry thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • Garden Chimichurri:
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon minced shallot
  • 1/3 teaspoon minced garlic
  • A large pinch of red pepper flakes
  • Kosher salt and freshly ground black pepper
  • Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.

  • Preheat the oven to 350 degrees F.

  • Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.

  • Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.

  • Cook the quinoa according to the package directions.

  • Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.

  • Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.

  • Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.

  • Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.

  • Pour the vegetables over the chicken before serving.

Jerk Spice Rub: Garden Chimichurri:
  • Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.

  • Yield: 1 cup

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