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+ servings

Green Seasoning Chicken

Grilled Chicken with Caribbean green seasoning – the seasoning that doubles as a marinade and sauce. It’s a quick and easy, paleo, gluten-free and chicken-licking good! 
Course Main
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -5
Calories 565kcal
Author Imma


  • 1/2 cup chopped green onion
  • 1 cup chopped parsley
  • ½ cup chopped celery leafy part
  • ½ cup fresh thyme leaves
  • 1 cup chopped sweet basil
  • 1 tablespoon rosemary
  • ½ cup chopped onion
  • ½ teaspoon grated ginger
  • ¼ cup chopped garlic
  • ½ teaspoon salt
  • ½ tablespoon bouillon powder optional
  • Water or vegetable oil
  • 3 1/2 - 5 pound chicken cut up
  • 2 teaspoon Cajun seasoning adjust to taste and size
  • ½ teaspoon bouillon powder
  • 1 lime or lemon


Green Seasoning

  • Blend all the ingredients in a food processor or blender into a fine paste. You might have to do this in several batches. Add just enough water to facilitate blending. If you are using a food processor, you do not need liquid.
  • Store it in glass jars with air tight lids and place them in the fridge to be use in a couple of days or you can pour it in a ice cube tray and freeze them. After they are completely frozen, remove and store in zip lock bags for up to 2 months. Thaw before using.
  • Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper. Then add about ¼ cup green seasoning. Freeze the rest or reserve to serve with chicken
  • When ready to roast. Using a thong remove chicken green seasoning marinade and remove excess marinate. Reserve the marinade.
  • When ready to bake, preheat oven to 400°.
  • Roast chicken until the skin is nicely browned for about 40-45 minutes; depending on the size of your chicken. There should be no pink near the thighbone and the juices run clear. As you are cooking, check both white meat and dark meat. If the white meat is cooked before the dark meat, take it out and set it on the serving plate until all the other parts of chicken is ready
  • An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


  • When ready to grill, using a thong, remove chicken from the green seasoning marinade and remove excess marinate. Reserve the marinade
  • Preheat grill to medium- high heat.
  • Place chicken on the grill and grill for about 10-15 minutes an each side. You may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.
  • While cooking you may occasionally baste with green seasoning.
  • If desired, in a small saucepan, simmer the remaining green seasoning marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.


Calories: 565kcal | Carbohydrates: 12g | Protein: 46g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 178mg | Sodium: 709mg | Potassium: 775mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2870IU | Vitamin C: 55.4mg | Calcium: 128mg | Iron: 5.1mg