Chadon Beni Honey Lime Roasted Chicken.

May 27, 2025June 21, 20241 Comment

While it’s currently summertime and most of us in northern climates prefer to not have our indoor oven going, as explained in the video below this recipe can also be effectively done on an outdoors grill. If you’re doing this outdoor on the grill you can do so in a baking dish or grill the seasoned chicken directly on the grilling surface (heat source of your choice, however charcoal or wood will give you better results).

You’ll Need…

5 lbs chicken (skin on)
3-4 tablespoon olive oil
zest 1 lime
3 limes (juice)
2-3 tablespoon honey
1 teaspoon sea salt (adjust to your liking)
1 teaspoon black pepper
3 tablespoons finely chopped chives
3 tablespoons finely chopped Chadon Beni
5 cloves garlic (crushed)
1 tablespoon pepper flakes

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Should you want to add a teaspoon of grated ginger and a tablespoon of light Soy sauce, they will definitely be excellent additions. If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.

I used a variety of cuts of chicken in doing this recipe, without using chicken breast as it will dry-out in the oven. With a combo of wings, drums and legs with the thigh and back attached, you’ll end up having juicy flavorful pieces of chicken. The large drumsticks were cut down the thickest parts for even cooking. And while I removed any fat I could see, I did leave the skin on.

Combine all of the ingredients (except the chicken) in a bowl and give it a whisk. Reserve 1/4 of this marinade, which we’ll treat as a dressing later on.

If you cannot source Chadon Beni (culantro), you may substitute Cilantro (coriander) instead.

Pour the marinade over the chicken pieces, mix well to coat and allow it to marinate for no less than 2 hours. * Remember to reserve 1/4 of the marinade for later.

If you wanted to use 3 tablespoons of brown sugar, agave, maple syrup or any sweetener you prefer instead of honey, you may do so.

Preheat your oven to 375 F. Then place the roasting pan with the chicken on the middle rack uncovered.

After 20 minutes, flip the chicken pieces and do so every 20 minutes or so moving forward, until they’re fully cooked.

After an hour and 15 minutes the chicken should be fully cooked and golden! Shut off the oven, drizzle on the reserved marinade and enjoy! Serve with some of that Tomato Rice, Okra Rice or Coconut Rice I shared a while back.

Gluten Free Meat & Poultry

Lemon Honey Mustard Glazed Roasted Chicken.

May 27, 2025October 31, 2023Leave a Comment

While mommy made amazing baked chicken (I don’t ever recall hearing the word ‘roast’ or ‘roasted’), especially around Christmas-time, when turkey wasn’t as popular as it is today in the Caribbean during the holidays. Typically it would be a large chicken cut into large pieces seasoned with Caribbean Green Seasoning and roasted until it was golden brown and fully cooked.

You’ll Need…

2 whole chicken (about 3-4 lbs each)
3 tablespoon olive oil
1 teaspoon sea salt
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 stalks rosemary (divided)
8 sprigs thyme (divided)
8 sage leaves (divided)
2 head of garlic (tops trimmed off)
2 cups of chicken stock
2 tablespoon honey
2 lemons (juice)
3/4 tablespoon dry mustard powder

Notes. Please use the video below to follow along as some questions you may have will answered there. I didn’t use a wire rack in the roasting pan, but you may if you wanted. Be sure to spray your roasting pan with cooking spray or line it with foil to help making clean-up later easier. If doing this recipe gluten free be sure to go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the chicken stock you use.

In a small bowl mix together the oil, Caribbean Green Seasoning, black pepper and salt. Brush the chicken with this marinade (in and out). Stuff the cavity of each chicken with rosemary, thyme, sage and one head of garlic each (try to place them last as we’ll remove them during roasting) . In the video below I showed how I trimmed off the top part of the garlic so later on the garlic itself will be easier to remove out of the skin.

Place the now seasoned and stuffed birds in your roasting pan and pour the chicken stock on the bottom. Then into a 400 F preheated oven on the middle rack for one hour. If you find that it’s getting dark or burned in some areas, you may lightly tent them with foil. I didn’t.

After 1 hour, remove the garlic from the cavity of the chicken and place the chicken back in the oven but raise the temperature to 425 F . Time to make the Lemon Honey Mustard Glaze. In a blender or food processor (I used a magic bullet) add the garlic cloves (remove the skins), honey, mustard and juice from the lemons. Should you want a more pronounced lemon flavor, zest the lemons and add it to the glaze. For a more pronounced mustard flavor, add 1 teaspoon of Dijon mustard as well.

One hour and 20 minutes later, it’s time to remove the chickens from the oven and hit them with their first coat of glaze with a brush. Since the sugar in the honey will make it easy to burn when they roast moving forward, may I recommend you lower the shelf in the oven and to keep an eye on things in case you need to rotate the roasting pan.

I applied 5 coats of the glaze in about 15-20 minutes (from the time I started applying the glaze). Keep in mind that if you use larger chickens they may take a bit longer to fully cook.

Remove from the oven once they’re fully cooked and PLEASE allow them to rest for about 8-10 minutes before you cut/serve. At the one hour mark when I removed the garlic, I also removed the chicken stock from the pan to make my gravy. Should you be interested in that chicken gravy recipe, please let me know by leaving a comment.

Definitely not mommy’s baked chicken, however as with most of the recipes I share, her mark in in there somewhere.

Gluten Free Meat & Poultry

Quick Herb Roasted Chicken.

May 27, 2025October 25, 20201 Comment

There’s something so comforting about oven roasted (or bake chicken as my mom say) chicken. From the wonderful scent of it in the oven, to the rich notes of herbs on the crispy skin and that warm juicy interior. Herb Roasted Chicken does not have to be complicated.. allow me to prove that to you in the following few simple steps.

You‘ll Need…

6-8 chicken legs
1 teaspoon salt
2 tablespoon olive oil
4 large cloves garlic
1/4 teaspoon black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried parsley
1/2 teaspoon coriander seeds
3/4 teaspoon rosemary
3/4 teaspoon dried pepper flakes
3/4 teaspoon oregano (optional – I forgot to add it in this recipe)

IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Crush the garlic with the salt and coriander seeds, then add the rest of the spices, olive oil etc mentioned above.

Mix well, and coat the chicken pieces with this rub. I cleaned off as much of the fat off the chicken legs as I could, but I did leave the skin on. You’ll thank me later for that crispy skin. Be sure to massage both sides of the chicken with the herb marinade.

Place on a baking tray (line with foil or parchment paper to make cleaning easier after), I didn’t and it took a while to clean the tray after.

Into a preheated 400 F oven – middle rack (uncovered). 1 hour and 10 minutes later and you’re done. No need to baby sit this. Do adjust to cooking time according to the size of your chicken pieces.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Caribbean Stewed Chicken with Mushrooms and Green Olives

May 28, 2025November 13, 2018Leave a Comment

In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Ingredient Guide

Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Worcestershire Sauce: Adds a tangy depth to the marinade.
Tomato Ketchup: Provides a touch of sweetness and acidity.
Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
Green Olives: Introduce a briny contrast that complements the savory elements.
Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

Chicken: Opt for bone-in legs and thighs for maximum flavor.
Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
Coconut Milk: Available in the international foods section.
Green Olives: Look for pitted green olives in jars or cans.
Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Gluten Free Meat & Poultry

Caribbean Ginger Stewed Chicken With String Beans.

May 27, 2025August 28, 20183 Comments

This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.

You’ll Need…

3 lbs chicken (drum with thighs)
1 lb string beans (you’ll be safe with 2 lbs if you want more beans)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1/2 medium onion (diced)
1/2 scotch bonnet pepper (no seeds)
1 tablespoon tomato ketchup
Ginger (I used about a 1 1/2 inch piece)
1 teaspoon Worcestershire sauce
1 teaspoon veg oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Additionally, when handling such hot peppers as scotch bonnets, be sure to wear gloves and wash your hands immediately after with soap and water. Also note that the ginger will give this stew a peppery undertone as well.

The chicken was cut into 1 1/2 inch pieces, cleaned and most of the fat and skin removed. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion and Worcestershire sauce. Mix well and allow it to marinate while you trim and cut the string beans. Cut off the tips and then trim into 1 – 1 1/2 inch pieces. Cover with cool water to keep fresh.

With the ginger you can certainly grate it is so you won’t get a chunk of ginger when eating.. I luv getting bits of ginger so I julienne it in this recipe. For the following step you may want to watch the video below.

Heat the veg oil on a high heat in a heavy pan. Then add the brown sugar and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Act NOW! Add the seasoned chicken to the pot. Yes you add everything. Mix well to coat the chicken pieces with the caramelized sugar. No the dish will NOT be sweet. If the sugar goes beyond amber (black) stop! Don’t proceed or you’ll have bitter tasting chicken.

Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices. The next step in to infuse the chicken with the ‘stew’ flavor and give it a lovely golden color. Crank up the heat, remove the lid and burn off all the liquid.

After about 4-6 minutes you should see the oil we started with at the bottom of the pot… it’s now time to add the trimmed string beans to the pot and stir well.

Swish the cup of water in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to a rolling boil. The goal is to fully cook the chicken and beans.

After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may burn that off completely (with lid off) or leave it to pour over your rice. In my case I gave it 3 minutes with the lid off.. this is where I added the tomatoes to the pot as I didn’t want them to over-cook.

The perfect combo for this (besides hot Sada Roti) is hot rice.. steamed, boiled or done in your fav way. For me it’s boiled long grain par-boiled brown.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Sorrel Pomegranate Roasted Chicken.

May 27, 2025April 23, 2018Leave a Comment

I first shared this recipe last holiday season on YouTube and it was one of the best rated videos I did the last quarter of 2017. I guess I’m not alone in my dislike for Turkey, so many people opted to give this Caribbean festive roasted chicken a test drive. As a kid growing up on the islands I always looked forward to when sorrel was in season (usually around Christmas time) as I’ve always been a fan of the juice made from this hibiscus family of flowers. The natural balance of the citrus, sorrel and pomegranate is just awesome as a glaze on chicken (and pork) as you’re about to learn.

You’ll Need…

3 lb chicken
2 slices ginger
1 mandarin / clementine (cut in half)
4 cloves garlic (smashed)
10 sprigs thyme
1/2 medium onion (cut in half)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil

2 large pomegranates (juice and seeds)
6 sorrel buds (aka dried hibiscus)
2 clementine / mandarin (juice)
2 tablespoon honey
1 1/2 tablespoon golden brown sugar
3/4 cup water
1/2 teaspoon salt
3 slices ginger

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Pre-heat the oven to 400 F. As it comes to temperature, stuff the clean chicken with the ginger, clementine, garlic, thyme and onion. I used a cast iron pan (skillet) as I find I get a better ‘browned’ chicken, since the sides are very low. Drizzle on the olive oil on the pan to prevent sticking, place the chicken on the roasting pan and sprinkle on the salt and black pepper over it. If you wanted to add salt and black pepper in the cavity of the chicken you’ can also do so.

Into the 400 F oven on the center rack. As the chicken roast in the oven, we can go ahead and make the pomegranate sorrel glaze to use in an hour or so. In a saucepan place the pomegranate, mandarin, ginger, honey, salt, water, sorrel and sugar. Onto a med/high flame and bring to a boil. As it comes to a boil, reduce to a gentle simmer and reduce by 2/3 or so. It may take between 20-30 minutes.

After about 20 minutes in the oven I took the chicken out and basted it with the drippings which accumulated in the skillet. Back in the oven on the middle rack. Note that I didn’t cover the chicken with foil.

Depending on the size of the chicken, it will take between 1 hr and 75 minutes to fully cook. At this point remove it from the oven and baste on the glaze we made and back into the oven. It stayed for about 5-7 minutes, before I did it again.. 3 times in total. At first I spooned on the glaze, then I found that a brush was better suited for this.

As you’ve seen in the image above, including some of the pomegranate seeds makes for excellent presentation and the lovely burst of juice is awesome when eating the chicken itself. I forgot to mention that you can find sorrel in it’s dried form (my new fav) all year long and I’ve even seen it being sold on Amazon as well.

I encourage you to give this recipe a try as it’s a great way to add some additional flavor to boring oven roasted chicken.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

chicken recipe

Chadon Beni Honey Lime Roasted Chicken.

Lemon Honey Mustard Glazed Roasted Chicken.

Quick Herb Roasted Chicken.

Caribbean Stewed Chicken with Mushrooms and Green Olives

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use boneless chicken for this recipe?

How spicy is this dish?

Can I substitute the coconut milk?

What can I serve with this stew?

Caribbean Stewed Chicken with Mushrooms and Green Olives

Description

Ingredients

Instructions

Caribbean Ginger Stewed Chicken With String Beans.

Sorrel Pomegranate Roasted Chicken.

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