Spatchcocked Jerk Chicken (Oven-Roasted)

Ingredients

• 2.27–2.72 kg (5–6 pounds)whole chicken, spatchcocked
• 60 ml (¼ cup)white distilled vinegar
• 950 ml (4 cups), or enough to cover the chickencool tap water
• 2 tablespoonscustom seasoning blend
• 2 tablespoonsall-purpose seasoning
• 1 teaspoon, or to tastepink Himalayan salt
• 2 teaspoons, or to tastefreshly cracked black pepper
• 12whole pimento seeds (allspice berries), 6 crushed and 6 left whole
• 3 tablespoonsjerk seasoning
• 3 stalksscallions, chopped
• 12 sprigsfresh thyme
• 3 clovesfresh garlic, chopped
• 2 tablespoonssoy sauce
• 2 teaspoons, optionalliquid smoke
• 240 ml (1 cup)Red Stripe beer or another lager

Instructions

1. 1

   Remove giblets

   Take the neck and gizzard out of the chicken cavity and set them aside.

2. 2

   Spatchcock chicken

   Flatten the chicken following the cutting and pressing instructions in steps 20–24.

3. 3

   Trim the chicken

   Remove and discard excess fat and any remaining feathers.

4. 4

   Rinse the chicken

   Put the chicken in a large bowl and rinse it in the vinegar and water mixture. Leave it for at least 30 seconds, drain, rinse at least twice under cool running water, then drain again.

5. 5

   Pat it dry

   Dry the chicken with clean paper towels. Pour away any liquid collected in the bowl and continue patting until the chicken is dry.

6. 6

   Mix the seasonings

   Combine all the seasonings in a medium-large bowl and massage them over the chicken skin.

7. 7

   Season under skin

   Use your fingers to loosen the skin at its openings, working them around beneath the skin. Pour the spicy seasoning mixture underneath.

8. 8

   Marinate the chicken

   Cover the bowl with cling film and refrigerate for at least 2 hours, or overnight for a longer marinade.

9. 9

   Bring to room temperature

   Take the chicken out of the fridge and leave it on the worktop for 30 minutes to 1 hour before cooking.

10. 10

    Heat the oven

    Preheat the oven to 190°C (375°F).

11. 11

    Prepare the pan

    Line a roasting pan with parchment paper or foil and set it aside.

12. 12

    Arrange the chicken

    Set the chicken in the roasting pan, breast side up.

13. 13

    Add marinade

    Pour any seasoning mixture or liquid left in the bowl over the chicken.

14. 14

    Pour in beer

    Pour the beer around the chicken in the pan.

15. 15

    Cover and roast

    Cover the pan with foil and transfer it to the oven.

16. 16

    Baste and cook

    Roast for 1 hour 15–20 minutes, basting every 30 minutes, until cooked through and the internal temperature reaches 74°C (165°F).

17. 17

    Brown the skin

    Baste once more, then raise the oven temperature to 260°C (500°F) on the grill setting. Roast for another 5–10 minutes, until golden.

18. 18

    Rest and serve

    Take the chicken out, tent it with foil and leave it to rest for 10 minutes. Drizzle with the pan juices and serve with sweet-and-spicy jerk sauce.

19. 19

    Start spatchcocking

    Take the chicken out of its packaging and set it breast side down on a chopping board, with the legs facing you.

20. 20

    Choose a cutter

    Get a sharp knife, poultry shears or kitchen scissors ready.

21. 21

    Cut one side

    Cut along the right side of the backbone, from the tail end towards the neck.

22. 22

    Cut the other side

    Cut down the left side of the backbone in the same way. Add the backbone to the neck and gizzard and discard it, or freeze it for chicken stock.

23. 23

    Flatten the bird

    Press down on both wings at the same time until the breastbone cracks, flattening the chicken.

What is jerk chicken?

Jerk is a Jamaican style of seasoning and cooking, known for a boldly spiced marinade. This oven-roasted version uses jerk seasoning alongside allspice, thyme, scallions, garlic and soy sauce.

Spatchcocking removes the backbone and flattens the bird, so it sits evenly in the roasting pan. Here, a beer-filled pan and covered roast help keep the meat moist before the skin is browned at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the beer and seasonings contribute relatively little carbohydrate; the skin and any added fat in the seasoning carry much of the fat. Pair a serving with vegetables and a modest portion of rice or another starchy side for a more balanced plate.

The seasoning mix

Jerk seasoning: Its spices provide the central flavour of the dish. The custom and all-purpose seasoning blends add further seasoning, so taste the mixture before adding the salt if you want to control its saltiness.

Allspice and herbs: Crushed allspice releases its aroma into the marinade, while the whole berries, thyme and chopped scallions add flavour as the chicken roasts. Garlic, soy sauce and optional liquid smoke round out the savoury seasoning.

Getting the marinade under the skin

Under the skin: Loosening the skin gives the seasoning direct contact with the meat, rather than leaving it all on the surface. Work gently with your fingers so you open the skin without tearing it.

Marinating time: Give the chicken at least 2 hours in the fridge, or leave it overnight for a longer rest. Keep it covered and refrigerated during this time.

Why spatchcock the chicken?

Backbone: Cut down both sides of it, then remove it. Poultry shears or kitchen scissors can make this easier, though a sharp knife is also listed as an option.

Breastbone: Press down firmly on both wings together until the breastbone cracks and the chicken lies flat. The flatter shape also makes it easier to arrange the bird in the roasting pan.

Roasting for juicy meat and browned skin

Covered roast: The chicken cooks at 190°C (375°F) under foil, with beer poured around it. Basting every 30 minutes keeps the pan juices moving over the surface.

Doneness: Check the thickest part of the meat with a thermometer; the recipe gives 74°C (165°F) as the target. Finish uncovered on the 260°C (500°F) grill setting for 5–10 minutes, watching for golden skin.

Resting and serving

Rest: Leave the roasted chicken tented with foil for 10 minutes before carving. This gives you time to bring the pan juices to the table, too.

On the plate: Spoon some of the juices over the chicken and serve it with the suggested sweet-and-spicy jerk sauce. Rice and a simple vegetable side also make natural accompaniments to the rich, spiced bird.

Recipe notes & tips

• Use kitchen shears if you find cutting through the backbone difficult with a knife.
• Keep the chicken breast side down while cutting out the backbone, then turn it breast side up for roasting.
• Loosen the skin with your fingers before pouring the seasoning underneath it.
• Baste at the 30-minute intervals given in the method, and check that the pan still has liquid.
• Use a thermometer to check the thickest part of the chicken before the final browning stage.
• Watch closely during the last 5–10 minutes under the grill setting, as the skin can brown quickly.

Variations

• Adjust the heat: Use less jerk seasoning for a milder result, or more if you prefer a stronger kick.
• Use another lager: Replace Red Stripe with any lager beer, as suggested in the ingredient list.
• Skip the smoke: Leave out the optional liquid smoke for a less smoky flavour.
• Make a stock: Freeze the removed backbone with the neck and gizzard for a future batch of chicken stock.
• Add a side: Serve with rice and vegetables to make the roast part of a fuller meal.

Common mistakes to avoid

• Leaving the skin intact: Loosen it gently and put seasoning underneath so the meat gets seasoned too.
• Skipping the marinade: Allow at least 2 hours in the fridge rather than roasting the chicken straight after seasoning.
• Forgetting to drain: Remove liquid from the bowl before patting the chicken dry.
• Guessing doneness: Check the thickest part with a thermometer and look for 74°C (165°F).
• Over-browning: Keep an eye on the chicken during its final 5–10 minutes at high heat.
• Carving immediately: Rest the chicken under foil for 10 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout, with a little pan juice to help keep the meat moist.

Frequently asked questions