Spatchcock Jerk Chicken 1770080270779 Mwlc

Ingredients

• 1 unit Whole Chicken (approx. 4 lbs)
• 2 units Scotch Bonnet peppers, minced
• 2 tablespoons Allspice berries, ground
• 2 tablespoons Dark brown sugar
• 1 tablespoon Fresh thyme leaves
• 4 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 0.25 cup Soy sauce
• 2 tablespoons Lime juice
• 2 tablespoons Vegetable oil
• 3 units Green onions, chopped

Instructions

1. 1

   Spatchcock the chicken by using kitchen shears to remove the backbone, then flip and press down on the breastbone to flatten.

2. 2

   In a food processor, blend the Scotch Bonnet peppers, allspice, brown sugar, thyme, garlic, ginger, soy sauce, lime juice, and oil into a thick paste.

3. 3

   Pat the chicken dry with paper towels to ensure a crispy skin.

4. 4

   Rub the jerk marinade thoroughly under the skin and all over the exterior of the chicken.

5. 5

   Let the chicken marinate in the refrigerator for at least 4 hours, or ideally overnight.

6. 6

   Preheat your oven or grill to 400°F (200°C).

7. 7

   Place the chicken skin-side up on a wire rack over a baking sheet and roast for 45-50 minutes until the internal temperature reaches 165°F.

8. 8

   Let the chicken rest for 10 minutes before carving to keep the juices intact.