Caribbean-Spiced Roast Chicken Recipe -
Caribbean-Spiced Roast Chicken Recipe
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Caribbean-Spiced Roast Chicken

Recipe by  

"Tropical flavors make this chicken really delicious."

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Ingredients Edit and Save

Original recipe makes 1 chicken Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
  3. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2008

This recipe was so good that my dad said he wanted me to make it again, twice in a week! That's very rare in my family especially since we always eat the same things (chicken, pasta, etc.) I made some changed to the recipe though. I didn't have lime juice or rum so i used lemon juice and tequila. I also put on the spices the night before and put it into the fridge so it could "marinate" sorta. and I put the spices underneath the skin (i did this by pulling some of the skin from the breast and put the spices under there and rubbed) so the taste would be amazing! Before i even into the oven, i put even more of the same spices on! I basted it for the time it said then i turned the temperature up to 450 so the skin could be crispy. BOY! this was delicious! I've made it two times and my family LOVES it!!! I think it would be great with cooked carrots with a touch of lemon on them and some white rice. yumm!! Thanks for the recipe.

Most Helpful Critical Review
Feb 10, 2007

This was not good. The chicken was not very moist and did not care for the flavor at all.

Jul 21, 2006

I have never written a review before for a recipe, but this chicken was so good, I had to say WOW and thanks for sharing. I followed the "roasting chicken 101" instructions to prep the chicken before cooking. My family, who gets tired of chicken because we eat it so much couldn't get enough. Thanks again!

Aug 19, 2007

I used this recipe on game hens instead of a chicken and it turned out great! The hens were so moist and the flavor of the spices was wonderful. I stuffed the hens with lime wedges and cilantro which I highly recommend.

Apr 26, 2007

I love all the spices coming together in this dish. Next time I will increase the lime juice and the brown sugar so as to have a little more sauce.

Feb 05, 2007

My family thought this was good. DH says it tasted like Jerk chicken with out the heat.I used chicken parts instead of a whole chicken and cooked it for 1hr at 350 degrees. I will try this again with a whole chicken.

Jul 17, 2006

This was delicious. I used tequilla instead of rum (that is what was in the house) and instead of cayenne pepper a little bit of red pepper flakes. Everyone loved including hubby and kids.

Nov 07, 2006

I'm just getting into roasting chickens and this was the second recipe I tried. I thought it was excellent. I used lemon instead of lime and didn't have clove so I left it out. Also, I used chicken leg quarters because it was what I had on hand. I also drained the fat drippings from the pan and made a sauce from what remained. It was a delicious meal. LOVED the cinnamin!


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  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 46.1 g
  • 92%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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