Recipes>Main Course

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.

Main Course, Latin & Caribbean, Grilling & BBQ, Whole Frying Chicken, Dinner Party, Family Friendly, Tailgate

Prep

Minutes

Cook

Minutes

Servings

Calories

450

Protein

53g

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.