Spatchcock chicken requires the removal of the backbone to allow the chicken to lay open and flat, ensuring a more even cook and faster marinade. The succulent texture of the bird paired with the full-bodied flavour of jerk seasoning, is sure to become a staple dish on your home menu.
Place the chicken in a baking dish and let rest while making marinade.
Place remaining ingredients in a food processor and combine until smooth.
Pour marinade over chicken, making sure it’s well covered. Cover baking dish with plastic wrap and refrigerate for a minimum of 1 hour or up to 24 hours.
To preheat the oven, touch Convection Bake eight times until 425°F is displayed in the window.
Remove chicken from fridge and remove plastic wrap. Place on parchment lined enamel tray.
Bake for 45 minutes or until a thermometer reads 160°F when inserted in the thickest part of the breast.
Remove chicken and let rest for 10 minutes.
Add garnish. Serve with your favourite sides and enjoy!
Tip: Is the cookout in need of something more succulent? For a juicer, less crispy chicken, cook chicken on parchment lined glass tray on Combo 3 for 45 minutes.