Jamaican Spatchcock Jerk Whole Roast Chicken

Ingredients

• Organic whole chicken ((About 5-10 lbs. is perfect; See Notes!))
• 2 Tbsps Extra virgin olive oil
• 3-4 Tbsps Homemade Jerk Dry Rub Seasoning
• 1 cup Jerk seasoning paste/marinade
• 4 garlic cloves, whole
• 2 medium carrots, peeled + chopped
• 1 onion, cut into quarters or sliced ((You can use white, yellow, or red))
• 1-2 limes, halved
• handful of fresh thyme sprigs
• 2 scotch bonnet peppers, slit ((You can also use habanero peppers as a substitute))
• 1/2 cup unsalted butter, softened at room temp.
• 1 cup chicken stock, organic ((This is for cooking))
• 1 cup BBQ sauce, premium
• 1/2 cup pure maple syrup
• 2 Tbsps Jerk seasoning paste/marinade

Instructions

1. 1

   --- BRINING THE CHICKEN [OPTIONAL]: ---

2. 2

   Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.

3. 3

   Remove from heat and add the remaining brining ingredients (See blog post for details), including additional cold water (about 8-10 cups if needed), stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.

4. 4

   Clean your chicken by removing the neck, gizzards, and scooping out any excess tissue/fat/organs from inside and right under the skin. Rinse the chicken with water and squeeze a lemon or lime as your rinse to fully cleanse.

5. 5

   Pat dry and carefully place the chicken in the brining bag and pour the brine (including all herbs) atop chicken until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.

6. 6

   When ready, remove the brining bag with the chicken from the refrigerator, pat the chicken dry and allow it to air-dry for about 30 minutes to an hour before continuing recipe.

7. 7

   --- TO PREP + BAKE THE CHICKEN: ---

8. 8

   Preheat the oven to 400 degrees Fahrenheit and lightly grease a large baking dish/griddle pan or a large foil baking pan. Set aside.

9. 9

   Using sturdy kitchen shears, cut along both sides of the backbone of the chicken to remove it, then flip the chicken over and press down firmly on the breastbone to flatten the bird fully. NOTE: You can use the removed backbone to make chicken stock. The result is a flattened chicken that cooks more quickly and evenly.

10. 10

    Place the spatchcocked chicken onto prepared baking dish/pan and drizzle evenly with the olive oil, Jerk Marinade and Homemade Jerk Dry Rub Seasoning, spreading everything together with your hands until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight (tightly sealed in a brining bag or sealed bag) in the refrigerator or for up to 2 days. Remove and let it sit at room temperature before continuing steps.

11. 11

    Now, using your fingers, generously rub the softened butter all over the skin of the chicken (back + front), ensuring that you get directly under the skin too, etc. Add a bit more of Homemade Jerk Dry Rub Seasoning and rub it in with the butter.

12. 12

    Turn the chicken back onto it's back (the opened side) with the breast looking upward. Stuff the cavity (opening) of the chicken with garlic cloves, onions, sprigs of sage, thyme, and limes. NOTE: You can stuff chicken with additional sprigs of herbs for more flavor if desired. See Blog Post for details. Pour the chicken stock around the chicken the baking dish/pan.

13. 13

    Roast chicken for 45 minutes or so, checking on it after the first 35 minutes or so----while spooning any liquids onto the skin to keep things moist.

14. 14

    --- TO MAKE THE MAPLE BBQ JERK GLAZE: ---

15. 15

    In a saucepan over medium-high heat, add the BBQ sauce, maple syrup and jerk marinade stirring until combined. Let it boil for 1-2 minutes and remove from heat.

16. 16

    After the 45 minute mark, generously brush half of the glaze onto the chicken----ensuring to get all over the tops and sides. Continue roasting (for another 20-25 minutes or so) or until chicken becomes beautifully charred and the thickest part of the chicken (breast area) reads 165 degrees Fahrenheit. Brush on the remaining glaze in the last 10 minutes.

17. 17

    Once done, remove from oven and let it rest for about 20 minutes before carving and slicing.

18. 18

    Bon Appetit!