How To Make The Best Jerk Spatchcock Chicken | Best Jerk Chicken Recipe | Shaysfoodjourney

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Cajun seasoning can mimic some flavors of jerk seasoning.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often less expensive.

Spatchcock the chicken by cutting out the backbone so it can lay flat.

Clean and rinse the chicken.

Season the chicken with sasson, complete seasoning, seasoned pepper, salt, garlic powder, onion powder, and olive oil, rubbing it all over the chicken.

Marinate the chicken for at least 1 hour or overnight, and let it sit at room temperature for 20-30 minutes before baking.

Massage olive oil into the chicken and place green seasoning in the cavities.

Add jerk seasoning to the cavities and rub it all over the chicken, including under the skin.

Slice butter into one-inch thick pieces and place them under the skin to keep the chicken juicy.

Preheat the oven to 375°F.

Chop potatoes and carrots into half-inch thick pieces and place them at the bottom of the baking pan.

Add chopped red onion and bell peppers to the pan with the potatoes and carrots.

Lay the marinated chicken on top of the vegetables in the pan.

Sprinkle fresh garlic and thyme over the chicken.

Add scotch bonnet, jerk sauce, and chicken broth to the bottom of the pan.

Cover the pan with foil and bake for 25 minutes at 375°F.

Remove the foil and check the chicken, basting if necessary, cooking for a total of 45 minutes to 1 hour and 15 minutes depending on the size of the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens