Frango jerk jamaicano

Ingredientes

• 1 whole chicken (3-4lbs)
• 3/4 c Jamaican jerk marinade

Modo de preparo

1. 1

   Remove the giblet bag from your chicken. Rinse it and pat it dry. Spatchcock the chicken (remove the backbone) by placing it breast-side-down on a cutting board. Take a sharp pair of kitchen shears and, starting at either the neck or tail, cut along one side of the backbone. Turn the chicken 180 degrees and cut along the other side of the backbone. Remove the backbone and flip the chicken over, breast-side-up. Press firmly on the breastbone to further flatten the chicken. (See pictures above.)

2. 2

   Gently separate the skin from the breast and thigh meat. Rub ½ cup of marinade under the skin, spreading it as evenly as possible. (Alternately, you can simply rub ½ c of marinade over the skin.) Place the chicken in a 9x13 baking dish and let marinate for 12-24 hours in the refrigerator.

3. 3

   When you are ready to cook your chicken, remove it from the refrigerator. Preheat your grill to a low heat, 300F. (You should be able to hold your hand directly over the cooking grate for 8-10 seconds.)

4. 4

   Once the grill is hot, place the chicken, breast-side-up, on the hot grill grates. Cover the grill and check it every 15-20 minutes to be sure the temperature is staying steady. After 45 minutes, spread the remaining ¼ cup of marinade over the chicken. Cook for an additional 15 minutes.

5. 5

   Remove the chicken from the grill and chop into pieces for serving.

6. 6

   Serve the Jerk Chicken with a salad and rice or hearty bread.