Jerk Chicken


Jerk Chicken
  prep 10 min       total 20-50 min       serves 5-6

 

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.

INGREDIENTS

1 whole chicken (4-5 lbs)
½ tbsp of My Greek Landlord’s Extra Virgin Olive Oil
½ tbsp of butter
1 jar of My Jerk Marinade
1 lime

INSTRUCTIONS

  1. Purchase whole chicken (4-5 lbs) and have butcher cut it in half (butterflied)
  2. Pound the chicken to an even thickness using a meat mallet
  3. Place the chicken in a bowl, and coat with My Jerk Marinade (using approximately ¾ of the jar)
  4. Refrigerate for 4 to 6 hours, or, for best results, overnight
  5. On Grill: Preheat grill to a high heat. Cook chicken for 8-10 minutes (per side) until internal temperature reaches 160°F. Wrap in tin foil and let rest for 5 minutes before serving.
  1. In Oven:
    1. Preheat oven to 400°F
    2. Heat a large sauté pan over medium-high heat
    3. Once hot add ½ tbsp olive oil and ½ tbsp butter
    4. Place chicken in pan and sear until golden brown on each side
    5. Place seared chicken in baking pan and bake in oven for 45 mins (until internal temperature reaches 160°F).
    6. Wrap in tin foil and let rest for 5 minutes before serving.
  2. For additional flavour, top with remaining ¼ jar of My Jerk Marinade and the juice of 1 lime

4Comments

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  1. CJ

    Instructions say: “On Grill: Preheat grill to a high heat. Cook chicken on grill for 6 to 8 minutes, until juices run clear”. Should it read “6-8min per side”? Even then, the cook time seems much too short. It usually takes me at least 25 min total cook time for a 5lb spatchcock chicken on high heat on my BBQ.

    • Christine Connolly

      Thanks for the message. You’re right, there is a “per-side” missing. Thank you for catching that and our apologies the confusion. I’ve updated the recipe to add a bit more clarification.

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