Jerk Roast Chicken Recipe by Mrs Muamba

Posted on Dec 10, 2014 in Blog

Beer can chicken cookedJerk Chicken is a favourite in the Caribbean and now you can experience these amazing flavours in the comfort of your warm cosy home this Winter, no drum pans or coal needed!

My jerk roast chicken is a really fun and effective way to cook tasty moist chicken in your oven and is a take on the beer-can chicken classic. For this you recipe which serves about 4 people all you will need is the following ingredients…


Beer Can Chicken Raw Ingredients


1 jar of Mrs Muamba’s Caribbean Jerk Sauce
1 large whole chicken (approx. 1.5kg)
1 x 473 ml can of Red Stripe or other lager



Beer Can Chicken


You need to preheat your oven to 200°C/400°F/gas 6

Take the chicken out of the fridge and cover all over with Mrs Muamba’s Caribbean Jerk Sauce make sure you get the sauce inside and out, using your hands to get into all the nooks and crannies

For an even more intense flavour experience and if you have the time let the chicken marinate for a few hours in the jerk sauce in the fridge

If time doesn’t permit then you can just move onto to the next step which is cracking the beer can open and pour out enough beer from the can so that it is just about half full next lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can

The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy and it’ll be a great talking point with your friends about how you cooked it at the dinner table

Cooked Beer Can ChickenCarefully sit the chicken in a tray on the very bottom of your oven and cook for approximately 1 hour 30 minutes or until it’s golden and delicious

To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear and the meat should pull away from the bone. If this isn’t the case as all ovens are slightly different just cook for a bit longer. 
Once done, remove the can and serve. Delicious