If you want to try a Jamaican Jerk Rub recipe from scratch that will blow your mind, then listen up! This post is for you!
If you are looking for sides, I have a Caribbean coleslaw with coconut and pineapple recipe that is pairs perfectly with this recipe. If you love “Floribbean Inspired” recipes, check out my Authentic Brick Grill Cuban Sandwiches you can easily make on your grill- they're perfect when grilling for a crowd!
Here's a pro tip for you! If you want to make this as authentic as possible, throw allspice berries on your fire- the allspice berry comes from the Pimento Wood tree, Pimento wood is the wood traditionally used in Jamaican Jerk cooking in Jamaica.Print
Jamaican Jerk Spatchcocked Chicken
Jamaican Jerk Spice Paste:
- 1/2 cup chopped onion
- 4 scallions
- 1 tbsp allspice berries (ground is okay too)
- 1 tbsp black pepper corns
- 2 tsp dried thyme (fresh is even better)
- 2 tsp cinnamon
- 1 tsp ground sea salt
- 1 tsp brown sugar
- dash hot sauce
- 1/4 tsp chopped habanero or scotch bonnet pepper with seeds removed (if you cannot handle heat, you can omit this part, but please still add the dash of hot sauce)
- zest and juice of one large lime (don't skip this step, the lime zest adds a lot of flavor)
- 3 tablespoons olive oil
Puree all the ingredients in the order they are listed, gradually adding the olive oil at the end. Puree until the paste reaches a uniform consistency.
How to Prepare and Grill a Spatchcock Chicken:
1) Butterflying the chicken: I'd recommend buying the chicken at a butcher where you can ask them to do this for you! If you don't have them do it, you will need to use kitchen shears to cut out the backbone and then press down on the chicken with the palm of your hand to help flatten the bird.
2) Use your finger and loosen the skin on the bird, but be careful not to tear it. Rub the spice paste under the skin all over the chicken and then repeat on the outside of the skin. Cover the bird or put in a ziplock and let it marinate in the fridge for at least 24 hours.
3) GRILLING: Preheat your grill to medium, about 350 degrees. Grill the bird, pressing it as flat as possible and flipping/arranging every so often so no side gets too charred (at least every 10 minutes). Total cooking time should be between 35-40 minutes. After the bird reaches an internal temp of 170 at its thickest point, remove from the grill and cover with foil. Let the bird rest for at least 10 minutes before cutting so it has time to reabsorb juices.
Serve with your favorite coleslaw, grilled romaine or favorite grilled veggies and Texas toast. If you make this for your family, they will think you are a grilling goddess!
“Spatchcocked” is really just a funny way of saying grilled butterflied chicken. Much like you need to butterfly a Cornish game hen (which is a small chicken) so it will lay flat on the grill, you need to do the same with a whole chicken. Removing the backbone allows the bird to lay flat so the bird can cook more evenly on the grill.
Did you try this recipe? Leave me a comment below and let me know your thoughts! Tag me on instagram @grillgirlrobyn – I love hearing from you!
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Jerk recipes and reviews are popping up everywhere lately – must be the Spring – and for good reason. Jerk is oh so spicy and flavorful.
Your spatchcocked chicken is so simple, and the end result looks beautiful.
I can attest that the Jamison’s do a great job with recipes. I refer to their “Smoke and Spice” book all the time.
I’ve been using a jerk marinade, but I like the idea of the paste – your chicken looks delicious.
Thanks Larry. I’m gaga over jerk seasoning and this paste has been my favorite way to use it so far! It also wasn’t overly difficult….
I love jerk. Anything with spice and I”m a happy camper! 🙂
I love jerk seasonings too… though I haven’t made a paste before. This is a great idea!
Jerk is undoubtedly one of my favorite chicken dishes. Smoke and Spice is a fantastic book and the Jamison’s have been very nice when I contacted them with a question or two.
It looks good, Robyn!
My family loves jerk chicken, and this recipe looks so easy and delicious! Thanks for sharing, Robyn, and congrats on the feature in Rachel Ray’s magazine! 🙂
Thanks Kim! Look forward to seeing your recipes and what you come with!
The Jerk sauce
recipe look so simple and delicious, this recipe so spicy I like it so much. Thanks sharing for spicy and flavorful recipe.
I love spice too. HOpe you enjoy!
Hey lady! I’m going to try these this weekend! I’m so excited. I’m your new biggest fan ha!
I think I am going to make this tonight. Let me know how it turns out for you! If you don’t feel like making the marinade, you can find a good one at a specialty grocery store, like a whole foods. But homemade is always best! 🙂
Great recipe!!!! Try grilling it over real pimento wood like they do in Jamaica. Makes all the difference! You can easily find it on line – just google pimento wood
Jodi- that’s a great idea. Why didn’t I think of that first!! 🙂
Jodie- thanks for the info- why didn’t I try that sooner!!!