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Spatchcock Chicken is the method that guarantees an even roast, for juicy meat and crispy skin every time. With a flavourful jerk marinade, this whole chicken is perfect for weeknight dinners or small holiday gatherings. Plus, it’s a great way to learn how to spatchcock a chicken (or even a turkey)!
Check out this Roasted Herb & Garlic Butter Spatchcock Chicken recipe next. And if you love the bold, spicy, Caribbean flavour of jerk sauce, try this traditional Jamaican Jerk Chicken, too!
Table of Contents
- Jerk Spatchcock Chicken Recipe
- What is a Spatchcock Chicken?
- Ingredients
- How to Spatchcock Chicken
- Roast Your Spatchcock Chicken
- Recipe Tips
- Recipe Substitutions & Variations
- What to Serve with Spatchcock Chicken
- Storage
- Frequently Asked Questions (FAQs)
- Interested in more Delicious Chicken Recipes? Check These Out!
- Jerk Spatchcock Chicken Recipe
Jerk Spatchcock Chicken Recipe
Spatchcocking a chicken might sound fancy, but it’s a total game-changer when it comes to getting a perfectly roasted chicken on the table. By flattening the bird, you ensure that everything cooks at the same rate. So no more dry chicken breasts while waiting for the legs to finish.
Plus, it’s a one-pan meal that saves you time, roasting in just under an hour! The jerk marinade adds so much flavour, and the skin turns out golden brown and crispy. Once you try this method, it’ll become your go-to for an easy and impressive chicken dinner. It’s perfect for weeknights or when you’ve got a few friends over!
What is a Spatchcock Chicken?
Spatchcocking, or butterflying, is a technique where you remove the backbone of a whole chicken and flatten it. This method allows the chicken to lay flat, which helps it bake more evenly, resulting in quicker cooking times.
It’s a great method for roasting chicken because each part of the bird cooks at the same rate, giving you juicy meat with perfectly crisp skin. This approach works well for both chicken and larger birds like turkey, so it’s ideal for efficient roasting.
Ingredients
- Whole Chicken: Use a 3-4 pound chicken to serve 4-6 people.
- Jerk Marinade: This homemade marinade is a rich blend of aromatics, fresh ingredients, a warm spice mix, and scotch bonnet pepper to add a fiery kick. It takes just 15 minutes to make and tastes so much better than store-bought versions.
- Salt and Pepper: Add to taste.
- Butter: Use butter to enhance the flavour and add moisture. It’s also a basting agent that contributes to crispy skin during roasting.
- Chicken Stock: This helps keep the meat moist and flavourful while also creating a flavourful base for pan juices and gravy.
How to Spatchcock Chicken
I place the whole chicken on a cutting board with the breast side down. If there’s any excess fat or loose skin around the cavity, I trim it away using kitchen shears or a knife.
Next, I grab my poultry shears or a sharp knife and cut along one side of the backbone, starting from the tail end. Then, I cut along the other side of the backbone to remove it completely.
Once that’s done, I turn the chicken over, breast side up, and press down firmly on the breastbone with the heel of my hand until I hear a slight crack. This helps flatten the chicken for an even cook. I also make sure to tuck the wingtips behind the breast to keep them from burning while it roasts.
Roast Your Spatchcock Chicken
Marinate
I place the spatchcocked chicken in a large zip-top bag or a shallow dish, then pour the jerk marinade over it, making sure every part is well-coated. I like to really massage the marinade into the chicken before sealing the bag or covering the dish with plastic wrap. Then, I pop it in the fridge for at least 4 hours (although overnight gives the best flavour).
Roast
When I’m ready to cook, I take the chicken out of the fridge and let it rest on the counter while I preheat the oven to 450°F (200°C). Next, I transfer the chicken to a roasting pan or baking sheet with some butter, 1/4 cup of chicken stock, and any leftover marinade.
I roast it for 10 minutes, then lower the oven to 400°F (200°C) and continue roasting for another 45 minutes, until the internal temperature hits 165°F (74°C) or the juices run clear.
I make sure to baste it twice, at 30 minutes and again at 45 minutes, spooning those delicious pan juices over the skin. Once it’s out of the oven, I let it rest for about 10 minutes before carving. Then it’s time to dig in and enjoy!
Recipe Tips
- Use poultry shears or a sharp knife. Sharp tools make the spatchcocking process easier and more precise, ensuring clean cuts and a well-prepared chicken.
- Instead of discarding the backbone, save it for later. You can make homemade chicken stock for soups or sauces.
- Don’t skip the marinade. It makes a huge difference in the flavour and also tenderizes the meat. Let it sit for at least 4 hours so it can fully penetrate the meat.
- Thoroughly coat the spatchcocked chicken with jerk marinade, ensuring it’s well-covered for maximum flavour infusion.
- Dollop butter over the chicken during roasting and baste it with pan juices. This enhances the flavour and adds moisture. It’s also the key to achieving a golden-brown, crispy skin.
- Allow the chicken to rest for about 10 minutes after roasting and before carving. Doing so allows the juices to redistribute, ensuring moist and flavourful meat.
Recipe Substitutions & Variations
- Seasoning: While homemade jerk sauce is delicious, you can use any spice rub or marinade. Try lemon, garlic, and herbs like thyme or rosemary for a fresh flavour, or a Mediterranean blend with olive oil, paprika, oregano, and lemon zest for a citrusy twist.
- Grilled Spatchcock Chicken: Grilling adds a smoky flavour. Preheat the grill to medium-high, cook the chicken skin-side down for 20-25 minutes per side, flipping halfway, until it reaches 165°F (74°C). Let it rest for 10 minutes before serving.
- Spatchcock Turkey: Use the same method for turkey, but marinate for at least 8 hours or overnight. Adjust the roasting time, starting at 450°F (200°C) for 20 minutes, then reduce to 400°F (200°C) until it reaches 165°F (74°C), which may take 1.5 to 2.5 hours depending on the size.
What to Serve with Spatchcock Chicken
- One Pan Meal: Add chopped veggies to the bottom of the roasting pan to make an easy family meal. Place the marinated chicken on top and the juices from the meat will flavour the vegetables. Try adding bell peppers and potatoes.
- Roasted Vegetables: This is a classic pairing. Serve chicken with roasted brussels sprouts, asparagus or carrots.
- Salad: Salad is a refreshing contrast to the spicy, savoury flavours of jerk spatchcock chicken. Try it with this Avocado Salad Recipe.
- Rice: Add to the Caribbean flair by serving the chicken with one of my Jamaican rice recipes. Pumpkin Rice with Coconut Milk and Jamaican Rice and Peas are delicious options.
Storage
Once the chicken has cooled, store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: For longer storage, place the container of jerk spatchcock chicken in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheat: To reheat, preheat the oven to 350°F (175°C), place the chicken in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes until warmed through. Alternatively, microwave individual portions on a microwave-safe plate covered with a damp paper towel for 1-2 minutes until warmed through.
Frequently Asked Questions (FAQs)
To spatchcock a chicken, place it breast side down on a cutting board and use kitchen shears or a sharp knife to cut along both sides of the backbone, removing it completely. Flip the chicken over, press down firmly on the breastbone to flatten it, and tuck the wingtips behind the breast. This method helps the chicken cook evenly for a juicy, perfectly roasted result.
The exact cooking time varies depending on the size of the flat chicken. It generally takes about 45 minutes to 1 hour to cook in the oven. The chicken is done when it reaches an internal temperature of 165°F (74°C).
It’s not necessary to flip a spatchcock chicken in the oven. However, if you’re grilling the chicken you need to flip it halfway through so both sides cook evenly.
Some people are offput by the presentation of spatchcock poultry. If you want a traditional roasted chicken or want to cook your bird with stuffing, this recipe may not be for you. But the pros far outweigh the cons!
Interested in more Delicious Chicken Recipes? Check These Out!
- Jamaican Jerk Chicken Recipe
- Roasted Chicken
- Jamaican Chicken Soup Recipe
- Jerk Chicken Mac and Cheese
- The Best Garlic Parmesan Wings
- Double-Coated Cornflake Fried Chicken
- Soy Garlic Chicken Wings
- Jerk Chicken Tacos
- Jerk Chicken Skewers
- Baked Pesto Chicken
- Crispy Baked Jerk Tofu
- Jerk Chicken Sandwich
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Jerk Spatchcock Chicken
Equipment
- Poultry Shears or Sharp Knife For spatchcocking the chicken by removing the backbone.
- Large Zip-Top Bag or Shallow Dish For marinating the spatchcocked chicken. The bag or dish should be large enough to hold the chicken and allow it to be evenly coated with the marinade.
- Thermometer A meat thermometer is essential to check the internal temperature of the chicken, ensuring it reaches 165°F (74°C).
Ingredients
- 1 whole Chicken, 3-4 pounds
- 1/2 – 3/4 cup Jerk Marinade, or use store-bought
- Salt and Pepper, to taste
- 2-3 tbsp Butter
- 1/4 cup Chicken Stock, or broth, add more as needed
Instructions
Spatchcocking (Butterflying) Chicken
- Place the whole chicken on the cutting board with the breast side down. If there is excess fat or loose skin around the cavity, trim it away using kitchen shears or a knife.
- Starting from the tail end of the backbone of the chicken, use poultry shears or a sharp knife to cut along one side of the backbone. Then cut along the other side of the backbone, completely removing it.
- Turn the chicken over, breast side up. Open up the chicken and press down firmly on the breastbone with the heel of your hand to flatten it until you hear a slight crack. Tuck the wingtips behind the breast to prevent them from burning during cooking.
Spatchcock Jerk Chicken
- Place the spatchcocked chicken in a large zip-top bag or a shallow dish. Pour the jerk marinade over the chicken, ensuring it's well-coated. Massage the marinade into the chicken then seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight for maximum flavour.
- Remove chicken from fridge, and let rest on counter to take the chill off and preheat the oven to 450°F (200°C). Transfer chicken to a roasting pan or a baking sheet dolloped with butter along with 1/4 cup chicken stock and leftover marinade. Roast for 10 minutes, then turn oven down to 400°F (200°C). Roast for another 45 minutes until the internal temperature reaches 165°F (74°C) or until juices run clear.
- Baste twice (30 min then at 45mins), spooning pan juices over the skin. Allow the chicken to rest for about 10 minutes before carving, then serve and enjoy!
Perfection!
Love to hear it! So happy you enjoyed!