Jerked Spatchcock Chicken

Jerked Spatchcock Chicken

Spice up your family dinner with this classic Caribbean dish. Our Jerk Chicken recipe is full of sweet flavor, hints of refreshing lime and is cooked to a perfect crisp that never disappoints.

Tag IconMain Course, Caribbean, Grill, Whole Chicken, Dinner Party, Family Friendly, Tailgate, Carb-Conscious, Dairy Free, Gluten Free, Keto Friendly
PREP
20
Minutes
COOKING
50
Minutes
SERVES
8
People
CALORIES
450
Per Serving
PROTEIN
53
Grams

Ingredients

Ingredients for Jerk Chicken:

1 Sanderson Farms® Whole Frying Chicken, giblets removed

Ingredients for Jerk Rub:

2 teaspoons Scotch bonnet chilies, finely minced

2 teaspoons ground allspice

2 teaspoons dried thyme

2 teaspoons curry powder

2 teaspoons paprika

2 teaspoons brown sugar

3 teaspoons fine salt

2 teaspoons black pepper

1/3 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Ingredients for Garnish:

6 whole scallions

1 whole lime, quartered

Directions

  1. Cut out the chicken back of the whole chicken. Rub the chicken generously with the jerk rub. Place on a small sheet tray transfer to the refrigerator and let stand for 2 hours.
  2. Place chicken on the green egg skin side down, open faced. The egg should be pretty hot, 450°F. Watch the chicken closely so not to burn. Once you get a nice char on the chicken turn over and grill on the bone side charring fairly well.
  3. At this time close the lid of the egg and the top and bottom air duct to slow down the heat. Continue to bake in the egg for 30-40 minutes. The chicken should reach an internal temperature of 170°F in the breast and 180°F in the thigh or until the juices run clear.
  4. Place on a platter, garnish with limes and scallions.

NUTRITION FACTS

Calories

450

Fat

23g

Saturated Fat

7g

Sodium

990mg

Carbohydrate

4g

Sugars

1g

Protein

53g