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Jamaican Spatchcock Jerk Whole Roast Chicken

Sweet and Spicy Jamaican Spatchcock Jerk Whole Roast Chicken

This Jamaican Spatchcock Jerk Whole Roast Chicken is a flavorful, gluten-free, and dairy-free dish that delights taste buds.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Organic Whole Chicken (5-10 lbs) Can use turkey for a larger serving size
  • 2 Tbsp Extra Virgin Olive Oil For moisture and flavor
  • 3-4 Tbsp Homemade Jerk Dry Rub Seasoning Can substitute with store-bought jerk seasoning
  • 1 cup Jerk Seasoning Paste/Marinade Provides a flavorful, spicy marinade
  • 4 whole Garlic Cloves Can substitute with garlic powder if needed
  • 2 medium Carrots, peeled & chopped Optional, adds sweetness
  • 1 Onion, quartered/sliced Red or yellow onions can be used
  • 1-2 Limes, halved Can substitute with lemons
  • handful Fresh Thyme Sprigs Omit for allergy concerns
  • 2 Scotch Bonnet Peppers, slit Can substitute with habanero or omit for milder dish
  • ½ cup Unsalted Butter, softened Can substitute with plant-based butter
  • 1 cup Organic Chicken Stock Optional to use vegetable stock
For the Maple BBQ Jerb Glaze
  • 1 cup BBQ Sauce Select a high-quality sauce
  • ½ cup Pure Maple Syrup Can substitute with honey or agave syrup
  • 2 Tbsp Jerk Seasoning Paste Adds heat and heritage to the glaze

Equipment

  • Oven
  • Baking dish
  • cutting board
  • Kitchen shears
  • pot
  • Small Saucepan

Method
 

Step‑by‑Step Instructions
  1. Brine the chicken (optional): In a large pot, combine water, salt, and brown sugar, then bring to a boil. Allow the brine to cool, then submerge the chicken for at least 8-24 hours.
  2. Prepare the chicken: Clean the chicken and remove the backbone using kitchen shears. Flip the chicken to flatten it.
  3. Season the chicken: Coat the chicken with olive oil and sprinkle the jerk rub over the surface, seasoning the cavity well.
  4. Stuff the chicken: Place garlic, onion, thyme, and lime inside the chicken's cavity and tie legs with kitchen twine.
  5. Roast the chicken: Preheat the oven to 400°F (200°C). Transfer the chicken to a baking dish and pour chicken stock around. Roast for about 45 minutes.
  6. Make the glaze: Combine BBQ sauce, maple syrup, and jerk seasoning paste in a saucepan over medium heat until well combined.
  7. Glaze the chicken: After 45 minutes, brush half of the glaze over the chicken and roast for another 20-25 minutes or until cooked through.
  8. Rest and serve: Let the chicken rest for 20 minutes after roasting, then carve and enjoy.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 18gProtein: 40gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 620mgPotassium: 800mgFiber: 1gSugar: 5gVitamin A: 600IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

Brining enhances juiciness. Ensure clean cuts when spatchcocking for even cooking. Marinade longer for deeper flavors. Monitor temperature for perfect doneness. Resting is crucial for juicy meat.

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