Go Back
Jamaican cuisine is a vibrant tapestry of flavors, spices, and cultural influences, reflecting the island's rich history and diverse heritage. Known for its bold and aromatic dishes, Jamaican food has captured the hearts and palates of food lovers worldwide. One of the standout dishes that epitomizes this culinary heritage is jerk chicken—a dish celebrated for its smoky, spicy, and savory profile.

Jamaican Spatchcock Jerk Wh

Discover the art of Jamaican cooking with this easy spatchcock jerk chicken recipe thats perfect for any barbecue. With bold flavors and quick meal prep, youll impress your guests while enjoying a taste of the island at home. For more delicious recipes, visit chefrecip! JerkChicken Spatchcock JamaicanCuisine Grilling QuickRecipes MealPrep CookingTips
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (about 3-4 pounds)

1/4 cup olive oil

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

3 tablespoons brown sugar

4 cloves garlic, minced

1 inch piece of fresh ginger, grated

2-3 scotch bonnet peppers (seeds removed for less heat), chopped

1 tablespoon fresh thyme, chopped

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon nutmeg

Salt and pepper to taste

Lime wedges, for serving

Fresh cilantro, for garnish

Instructions
 

Prepare the Chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken so the breast side is up, press down firmly to flatten slightly.

    Make the Marinade: In a blender or food processor, combine olive oil, soy sauce, apple cider vinegar, brown sugar, garlic, ginger, scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, salt, and pepper. Blend until smooth.

      Marinate the Chicken: Place the spatchcocked chicken in a large zip-top bag or dish. Pour the jerk marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

        Preheat the Grill: Prepare your grill for indirect heat and preheat to medium-high (about 350°F/175°C).

          Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken skin-side up on the grill over indirect heat. Grill for about 30-40 minutes, checking for doneness occasionally. The internal temperature should reach 165°F (74°C), and the skin should be crisp and golden brown.

            Serve: Once cooked, remove the chicken from the grill and let it rest for 10 minutes. Serve with lime wedges and garnish with fresh cilantro. Enjoy your delicious Jamaican spatchcock jerk chicken with your favorite sides!

              Prep Time: 15 minutes | Total Time: 5 hours (including marinating) | Servings: 4-6