One of my favourite BBQ recipes – Jerk Chicken! Inspired by my love for Jamaican barbecue, this recipe is easy, full of flavour and has a spicy kick that I love.
Purchase whole chicken (4-5 lbs) and have butcher cut it in half (butterflied). Pound the chicken to an even thickness using a meat mallet. Place the chicken in a bowl, and coat with My Jerk Marinade (using approximately ¾ of the jar). Refrigerate for 4 to 6 hours, or, for best results, overnight.
On Grill: Preheat grill to a high heat. Cook chicken on grill for 6 to 8 minutes, until juices run clear.
In Oven: Preheat oven to 400°F. Heat a large sauté pan over medium-high heat. Once hot add ½ tbsp olive oil and ½ tbsp butter. Place chicken in pan and sear until golden brown on each side. Place seared chicken in baking pan and bake in oven for 45 mins (until internal temperature reaches 160°F)
For additional flavour, top with remaining ¼ jar of My Jerk Marinade and the juice of 1 lime.