Spatchcock Jerk Chicken
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.
55 minutesDifficulty:Easy
Ingredients
- 1whole chicken, spatchcocked
- 1 smallyellow onion, chopped
- 8green onions, chopped
- 3 clovesgarlic, peeled
- 2scotch bonnet pepper, chopped
- 1 inchpiece ginger, peeled and chopped
- 2 tbspfresh thyme leaves
- 2 tbspallspice
- 1 tspground nutmeg
- 1 tspsalt
- 1/2 tsp ground pepper
- 1/2 tsp cinnamon
- 1/4 cup soy sauce
- 3 tbspbrown sugar
- 1/3 cup vegetable oil
- 2 tbspapple cider vinegar
- roasted limes and thyme garnish
Steps
STEP 1
Place the chicken in a baking dish and let rest while making marinade.
STEP 2
Place remaining ingredients in a food processor and combine until smooth.
STEP 3
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.
STEP 4
To preheat the oven, touch Convection Bake eight times until 425°F is displayed in the window.
STEP 5
Remove chicken from fridge and remove plastic wrap. Place on parchment lined enamel tray.
STEP 6
Bake for 45 minutes or until a thermometer reads 160°F when inserted in the thickest part of the breast.
STEP 7
Remove chicken and let rest for 10 minutes.
STEP 8
Add garnish. Serve with your favourite sides and enjoy!
STEP 9
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.
