Easy Jerk Chicken (butterflied whole chicken)
If you love spice, then this easy flavourful Jerk Chicken is for you! Butterflied whole chicken for quick roasting and ultimate flavour
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).
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
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.
Nutrition
Serving: 1 ServingCalories: 423kcalCarbohydrates: 14gProtein: 28gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 108mgSodium: 1247mgPotassium: 375mgFiber: 1gSugar: 10gVitamin A: 293IUVitamin C: 9mgCalcium: 53mgIron: 2mg