Spatchcocked Jerk Chicken (Oven-Roasted)

Spatchcocked Jerk Chicken roasted in the oven in a spicy beer broth resulting in a super flavorful anddddd oh so JUICY bird.

📝 Ingredients

• 5-6 pounds whole chicken spatchcocked
• 1/4 cup white distilled vinegar
• 4 cups cool tap water (enough to cover the chicken)
• 2 tablespoons custom seasoning blend
• 2 tablespoons all-purpose seasoning
• 1 teaspoon pink Himalayan salt (or to taste)
• 2 teaspoons fresh cracked black pepper (or to taste)
• 12 whole pimento seeds (allspice berries), 6 crushed, 6 whole
• 3 tablespoons jerk seasoning
• 3 stalks scallion, chopped up
• 12 sprigs fresh thyme
• 3 cloves fresh garlic, (chopped)
• 2 tablespoons soy sauce
• 2 teaspoon liquid smoke (optional)
• 1 cup Red Stripe Beer ( or any lager beer)

👨‍🍳 Instructions

1. 1Remove neck and gizzard from inside the cavity and set them aside.
2. 2Spatchcock Chicken (written instructions are below or you can watch a how-to video here).
3. 3Now, remove any excess fat and leftover feathers and discard.
4. 4Place the chicken in a large bowl and rinse the whole choice in vinegar and water solution. Allow the bird to sit in the solution for at least 30 seconds, then drain. Rinse at least twice under cool running water, then drain.
5. 5Pat dry with clean paper towels. Check for any liquid that might have settled at the bottom of the bowl and drain it then continue to pat pat down the chicken.
6. 6Add all your seasoning in a medium-large-sized bowl and massage seasoning onto the skin of the chicken.
7. 7Loosen up the skin on the chicken. You'll be able to slide your fingers under the skin at the openings. Wiggle your fingers in and slide them all around to loosen that skin right up. Pour the spicy seasoning mixture underneath the skin. (Do Not Skip This Step)
8. 8Cover the bowl with cling wrap and place in refrigerator for at least 2 hours marinate, overnight is best. The longer it sits in the marinade, the more flavorful the jerk chicken will be.
9. 9Remove the chicken from the refrigerator and allow the chicken to sit on the counter for 30 minutes to an hour or to come down to room temperature before cooking. This allows the meat to cook more evenly, and fewer juices leak out or evaporate during cooking.
10. 10Preheat oven to 375°F.
11. 11Line your roasting pan with parchment paper or foil, and set it aside.
12. 12Place the chicken breast side up in the roasting pan.
13. 13Pour any remaining seasoning or liquid from the bowl over the chicken.
14. 14Pour the beer around the chicken in the pan.
15. 15Cover with foil and transfer to the oven.
16. 16Roast for 1 hour and 15-20 minutes basting every 30 minutes until it's cooked through and arrived at an internal temperature of 165 degrees Fahrenheit.
17. 17Baste again, then increase your oven temperature to 500 degrees (broil-setting). Roast the chicken for an additional 5-10 minutes, until golden.
18. 18Remove from the oven, tent with foil, and allow to stand for 10 minutes before serving. Drizzled with pan juices and serve with my sweet and spicy jerk. sauce.
19. 19--- How To Spatchcock A Chicken ---
20. 20Remove chicken from packaging and place chicken on cutting board breast side down with the legs facing you.
21. 21Take a sharp knife, poultry shears, or kitchen scissors.
22. 22Cut along the right of the backbone from the tail to the neck.
23. 23Next, cut along the left side of the backbone, just as you did on the right side. You can add the backbone piece to the neck and gizzard and discard or freeze it to make chicken stock.
24. 24To flatten the chicken, you need to break the breastbone. To do this, press down on each of the wings at the same time until the bone cracks.