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Caribbean-Spiced Roast Chicken

Caribbean-Spiced Roast Chicken

The tropical spices with a bit of bite give you the flavours of the West Indies.

Ready in: 1 hour 50 minutes

Serves: 4

Complexity: very-easy

kcal: 508

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1 ½ tbsp fresh lime juice
60 ml rum
1 tbsp brown sugar
¼ tsp cayenne pepper
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp New York Cut pepper
½ tsp salt
½ tsp dried thyme leaves
Whole chicken
1 tbsp rice bran oil


Preheat oven to 165°C.
In a small bowl, combine the lime juice, rum and brown sugar then set sauce aside.
Mix together the cayenne pepper, cloves, cinnamon, ginger, pepper, SIDS CRAZY LEMON, salt and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
Place in a roasting pan and bake about 90 minutes, until the juices run clear or a meat thermometer inserted in thickest part of the thigh reaches 82°C. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.