100% Natural
Never frozen
No added salt
No added water
Fed a natural diet full of protein and vitamins
Learn more >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.
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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Ingredients for Garnish:
- 6 whole scallions
- 1 whole lime, quartered
Directions
- 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.
- 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.
- 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.
- Place on a platter, garnish with limes and scallions.
Nutritional Information
| Calories | 450 |
| Fat | 23g |
| Saturated Fat | 7g |
| Sodium | 990g |
| Carbohydrate | 4g |
| Sugars | 1g |
| Protein | 53g |
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