Jamaican Jerk Spatchcock Chicken
Jamaican Jerk Spatchcock Chicken is the method that guarantees an even roast for flavourful, juicy meat every time! Marinated in my homemade Jamaican Jerk Marinade or seasoned with my Jamaican Jerk Seasoning, this whole chicken is perfect for weeknight dinners or small holiday gatherings.
Servings: 5 servings
Equipment
- 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!
Notes
Combine chicken stock with leftover marinade (just enough to loosen the marinade a bit), pour the mixture into the skillet to keep things moist and flavourful during the cooking process.
Once the chicken is near done, use the juices for basting, and as the chicken cooks, it will naturally thicken, creating a flavourful gravy.
Don't forget to taste test your marinade for salt as well as flavour - adjust as needed.