If you love spice, then this easy flavourful Jerk Chicken is for you! Butterflied whole chicken for quick roasting and ultimate flavour
Calling all lovers of spice and flavour!
Where have I been? Jerk Chicken only came onto my radar a few years ago when it was trending on social media. The moment I found out that Jerk chicken is a spicy Jamaican / Caribbean dish, I knew I had to make it at home immediately.
Among all the recipes I looked at, the ingredients listed were mostly the same, but with a few variations in the herbs and spices. I was thrilled because I had most of the ingredients in my kitchen. So, I only needed to pick up a few more items. One ingredient that looked out of place was soy sauce, but I loved it. Soy sauce is like butter, it makes everything taste better!
The only ingredient I’ve never encountered is Scotch bonnet chillies. Since I love spice, I’m quite familiar with chillies, so I remembered seeing some exotic ones for sale at my local greengrocer. I had trouble finding Scotch bonnet, so I bought Habanero chillies instead. These red chillies resemble cute, shriveled capsicums, but yet I had a feeling they were anything but harmless!
The heat level wasn’t as intense as I expected, but just a heads up, I can handle really spicy food. So if you’re like me and never used Scotch bonnet or Habanero chillies before, it’s best to use only one chilli first.
I knew I would love my first bite of Jerk chicken, but it completely blew my mind! My goodness, all those wasted years where I could have easily made this easy Jerk Chicken for midweek dinners.
Easy Jerk Chicken
What does Jerk chicken taste like?
The unique taste of jerk chicken immediately captivated me. It has a combination of spicy, sweet, zesty, bold and distinct flavours. For a no-fuss version, I roasted my chicken in the oven instead of having to deal with a charcoal BBQ. However, if you want to add that irresistible smoky flavour to your Jerk Chicken, definitely do the BBQ!
How spicy is Jerk chicken?
The level of spiciness in jerk chicken depends on the type and amount of chillies used. This recipe calls for Scotch bonnet or Habanero chillies. Both chillies are extremely hot, ranging from 100,000 to 350,000 Scoville Heat Units (SHU), so they’re one of the hottest chillies in the world!
If you never had these chillies before, I recommend using only one chilli to be safe on your first attempt.
What is Scotch bonnet chilli and what can I substitute it for?
Scotch bonnet chili is a variety of chilli pepper known for its heat and fruity flavour. They’re commonly used it in Caribbean cuisine, particularly in dishes from Jamaica. If Scotch bonnet isn’t available, you can use Habanero chilli peppers as a substitute, as they have a similar flavour and heat level. You could also use jalapenos, but their heat level is less intense.
What is the purpose of butterflying chicken?
Butterflying a chicken makes it cook more evenly and quickly. It also allows for marinating or seasoning to penetrate the chicken more effectively, which enhances the overall flavour.
What if I don’t to turn my chicken into a butterfly?
You can substitute with a mix of chicken pieces or roast a whole chicken as is. You’ll just need to adjust how cooking time. Chicken pieces should take approximately 45 minutes and whole roast about 1.5 to 2 hours, or until the internal temperature reaches 75°C (165°F)
Love spicy food? These recipes are a must-try!
Ingredients for Easy Jerk Chicken
Scotch bonnet chilli is known for its heat and fruity flavour. They’re commonly used it in Caribbean cuisine, particularly in dishes from Jamaica. If Scotch bonnet isn’t available, you can use Habanero chilli peppers as a substitute (like I did), as they have a similar flavour and heat level. You could also use jalapenos, but their heat level is less intense.
Light soy sauce or regular soy sauce are both fine, but dark or sweet soy sauces won’t work since they’re not interchangeable. Light soy sauce is a savoury condiment commonly used in Asian cuisine. It has a rich, umami flavour and is often used as a seasoning or dipping sauce.
Allspice (Jamaica pepper, myrtle pepper, or pimento) got its name ‘all spice’ because its flavour resembles a mix of spices like cinnamon, nutmeg, and cloves. Allspice can usually be found in supermarket racks along with other herbs and spices.
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How to make easy Jerk Chicken
Step-by-step guide with photos
For the Jerk chicken marinade – Blend or process all the ingredients for the Jerk marinade until they’re finely chopped and well combined.
Butterflying the chicken – Place the chicken breast-side down on a cutting board. Use sharp kitchen shears or scissors to remove the spine or backbone, then flatten the chicken using your hand. Remove the breastbone too, but this is optional. Turn the chicken and use a sharp knife to create several slashes in the skin and flesh. Doing this will make the chicken more flavourful and speed up the cooking process.
Put the chicken and marinade in a big resealable bag, then remove the air and seal it. Massage the chicken over the bag to ensure the marinade coats it evenly. Let the chicken marinate in the fridge for a minimum of 4 hours, but it’s better to leave it overnight.
Roasting – Let chicken rest at room temperature for 30 minutes before roasting. When resting time is down to 15 minutes, preheat the oven to 200°C (390°F). Cover a large baking tray with baking paper and add foil on top for easy cleanup. Place a large, flat baking rack over the foil and spray brush it with oil. Place the chicken over the rack with the skin facing up and reserve the leftover marinade for later. Roast chicken for 20 minutes, then brush on the remaining marinade over the chicken. Roast the chicken for an additional 30 to 40 minutes until the chicken has cooked through. If using a thermometer and ensure the thickest part of the chicken reaches an internal temperature of 75°C (165°F).
How to store Jerk Chicken
Leftovers – Allow the Jerk chicken to cool completely at room temperature, then transfer it into a sealed container and store them in the fridge for up to 3 days. Alternatively, you could freeze it for up to 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Easy Jerk Chicken (butterflied whole chicken)
Video
Ingredients
- 1.8 to 1.9kg / 4 to 4.2 lb whole chicken
FOR THE JERK MARINADE
- 3 spring onions stalks (use all except roots, chop roughly)
- 25 gm / 0.9oz peeled and sliced ginger
- 1 to 2 Scotch bonnet chilli (or Habanero chilli) (NOTE 1)
- 4 garlic cloves
- 2 tbsp (40ml / 1.4 fl oz) vegetable oil
- 2 tbsp (40ml / 1.4 fl oz) light soy sauce (NOTE 2)
- 2 tbsp (40ml / 1.4 fl oz) fresh lime juice
- ¼ cup (60gm / 2oz) brown sugar (firmly packed)
- 2 tsp ground cinnamon
- 2 tsp ground allspice (NOTE 3)
- 1 tsp dried thyme
- ½ tsp ground nutmeg
- 2 tsp salt
- 2 tsp freshly ground black pepper
Instructions
- For the Jerk chicken marinade – Blend or process all the ingredients for the Jerk marinade until they're finely chopped and well combined.
- Butterflying the chicken – Place the chicken breast-side down on a cutting board. Use sharp kitchen shears or scissors to remove the spine or backbone, then flatten the chicken using your hand. Remove the breastbone too, but this is optional. Turn the chicken and use a sharp knife to create several slashes in the skin and flesh. Doing this will make the chicken more flavourful and speed up the cooking process.
- Put the chicken and marinade in a big resealable bag, then remove the air and seal it. Massage the chicken over the bag to ensure the marinade coats it evenly. Let the chicken marinate in the fridge for a minimum of 4 hours, but it's better to leave it overnight.
- Roasting – Let chicken rest at room temperature for 30 minutes before roasting. When resting time is down to 15 minutes, preheat the oven to 200°C (390°F). Cover a large baking tray with baking paper and add foil on top for easy cleanup. Place a large, flat baking rack over the foil and spray brush it with oil. Place the chicken over the rack with the skin facing up and reserve the leftover marinade for later. Roast chicken for 20 minutes, then brush on the remaining marinade over the chicken. Roast the chicken for an additional 30 to 40 minutes until the chicken has cooked through. If using a thermometer and ensure the thickest part of the chicken reaches an internal temperature of 75°C (165°F).
