Jamaican Jerk Spatchcock Chicken

Hot off the grill – Jamaican Jerk Spatchcock Chicken.    Marinated in spicy Jamaican jerk sauce and drizzled with ginger beer Jamaican jerk bbq sauce.  What is a spatchcock chicken?  It’s a technique used to split and flatten a chicken.  Using this method makes the chicken cook even and quick especially on the grill.

Grilling season is here and only 6 more days until I can toss my crutches and blow up my knee scooter!  Booya!  I’m so excited for all of them.   I can now scoot on out to my grill and fire it up.   Jamaican Jerk Spatchcock Chicken is something I can easily make ahead a couple days in advance.  The longer the chicken marinates the more the bold flavors penetrate the meat.

Did I mention the sauce?  Ginger beer jerk bbq sauce.  Why not add another layer of heat? Right?  I love creating my own bbq sauces.  They are so easy to make and simmer up in no time.  The flavors combinations are endless.

Grilled pineapple on the side may or may not cool down the heat.  It all depends on how many habanero peppers you toss in the rub.  Grilled pineapple is always a good idea.  Let’s get started by tossing the following ingredients in a blender.

To prep:  Remove roots stems from green onions and give them a rough chop.  Remove stems from Habanero peppers.  Strip thyme leaves from woody stem.

Load all the ingredients in a blender and blend until smooth.

Set aside for about 3 minutes, while we spatchcock this chicken.  Remove 1-2 tablespoons of the marinade to save for the bbq sauce.  Don’t forget.  Do it now.

Place chicken breast side down.  Using kitchen shears or a sharp knife cut out the backbone.  Start near the thigh.  You will easily see the backbone.

I like to save the backbone for chicken stock.  Backbones make awesome stock.

Open up the chicken.  I know…this isn’t the glamours picture.  Bare with me.  At the end of the breastbone you will notice some cartilage.  Take a sharp knife and cut through that cartilage.  You will notice the breast begin to flatten out.

If the breast is laying flat, press on the breast with the palm of your hand and it should flatten right out.  That’s it!

Did you remember to save 2 tablespoons of the marinade for the bbq sauce?  Rub the marinade all over that chicken inside and out.  Cover with tightly with plastic wrap or foil.  Place in refrigerator for at least 24 hours.  Marinating chicken for 48 hours is better!

Let’s start the simple bbq sauce.  It’s so simple.  You’re going to love it.

• 1 cup ketchup
• 3/4 cup pineapple juice
• 12 ounces ginger beer
• 1-3 tbsp jerk paste, reserved from above

Stir all the ingredients in a saucepan.  Place over medium heat and simmer until the sauce is reduced by half.  You can adjust the consistency of the sauce by simmer for less time or a longer time.  You’re choice.  The longer the sauce is simmered the more the flavors concentrate.

The sauce can be made at least a week in advance.  How great is that?  The marinade can be made in advance and keep for a very long time.  I haven’t tested the exact amount, because I use it up quickly.  Anything that can be made in advance is fabulous especially when planning a party.

I was able to hold a one-legged squat for 3 minutes while trying to capture this shot.  Not easy!  I’m so excited to start posting again and share fun summer grilling recipes.

What are your grilling favorites?  Memorial favorites or great grills for Father’s Day.  Share,  we all want to know.  Post them in my comments below.

If you try this recipe, please rate it in the recipe below.  Thanks, I’ll be forever grateful.

4.89 from 9 votes

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Jamaican Jerk Spatchcock Chicken

Grilled spicy chicken with Caribbean spices and flavor.  Basted with a ginger beer jerk bbq sauce and a squeeze of lime.

Course Dinner, lunch

Cuisine American, Jamaican

Keyword Jamaican Jerk Spatchcock Chicken

Prep Time 20 minutes

Cook Time 37 minutes

chill overnight 8 hours

Total Time 57 minutes

Servings 6

Calories 155 kcal

Ingredients

• 1 2.5 - 3 lb chicken
• 1 lime squeeze over chicken before serving

Jerk Paste

• 6-8 green onions
• 2 tbsp fresh ginger chopped
• 5 cloves garlic
• 2-3 habanero peppers (scotch bonnets)
• 1/2 cup brown sugar packed
• 2 tbsp fresh thyme or 1 tbsp dried thyme
• 2 tbsp tamari or soy sauce
• 2 tsp allspice ground
• 1 tsp cinnamon ground
• 1/2 tsp nutmeg ground
• 1/2 tsp cloves ground
• 1 tsp kosher salt
• 1 1/2 tsp pepper fresh ground

Ginger Beer Jerk BBQ Sauce

• 1 cup ketchup
• 3/4 cup pineapple juice
• 12 ounces ginger beer
• 1-3 tbsp jerk paste reserved from above

Instructions

Jerk Paste Instructions

1. 1.  Cut along each side of the backbone of the chicken.  Remove backbone.  Discard or save for bone broth.  Cut cartilage on the breastbone.  This will relax the breast and the chicken should lay flat.

   2.   Put all ingredients for jerk paste is a blender or food processor.  Blend until smooth.

   3.  Reserve 1-3 tablespoons for Jerk BBQ Sauce (depending on how hot and spicy you would like your sauce).  Refrigerate until ready to use.  The sauce can be made in advance.  Store in refrigerator in a jar. 

   4.  Place chicken in a dish or large resealable bag.  Using rubber gloves rub remaining jerk paste all over the chicken.  Place chicken breast side down.  Cover and refrigerate for several hours or overnight.

Ginger Beer Jerk BBQ Sauce

1. 1.  In a medium-size saucepan, combine ketchup, pineapple juice, and ginger beer.  Stir in 1-3 tablespoons jerk paste.

   2.  Simmer for 20-30 minutes or until desired consistency.  

   3.  The sauce can be made a week in advance.  Store in refrigerator

   4.  Use sauce to baste the chicken as it cooks.  Spoon over cooked chicken or serve on the side.

To Grill Chicken

1. 1.  Once the chicken has marinated several hours or overnight, remove from container and place on a hot grill, breast side down.  Cook over a low flame for 15-20 minutes.  An indirect heat would work well so the chicken doesn't burn. T

   2.  Turn the chicken over and continue to cook, basting a with Jerk BBQ sauce for an additional 15 -20 minutes or until the internal temperature of the chicken reaches 160-165F degrees.  

   3.  Serve extra Jerk BBQ sauce on the side or spoon over cooked chicken before serving and a squeeze of lime juice

   
   

Recipe Notes

1.  Hot habanero or Scotch Bonnet peppers do NOT have to be used.  If you are a little shy of spice, try adding a jalapeno or serrano pepper.  

2.  Ginger beer can be substituted with another form of soda or beer.

3.  A whole cut chicken can substitute for a whole chicken that is spatchcocked.  Just marinate cut pieces of chicken in a resealable bag for the same amount of time.   

4.  Be sure to watch the flame of your grill.  Make sure flames do not flare up.  Indirect heat would be a good idea.

5.  Chicken can be baked in a 325F degree oven for 30-40 minutes on a baking sheet or a large cast iron skillet.  Baste occasionally with Jerk BBQ sauce.

Nutrition Facts

Jamaican Jerk Spatchcock Chicken

Amount Per Serving (4 people)

Calories 155

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 1008mg42%

Potassium 248mg7%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 31g34%

Protein 1g2%

Vitamin A 415IU8%

Vitamin C 15mg18%

Calcium 58mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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