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!
 
I discovered Jamaican food when I first moved to the greater Miami area back in 2008 and was mesmerized by melting pot of flavors of this area! Miami has an influx of cultures based on it’s proximity to islands and Latin America and it definitely heightened my senses to new ways of cooking, including my favorite cuisine- “Floribbean”.
 
I fell in love with Jamaican Jerk flavors and have been honing my skills since then. I’ve recently updated this Jamaican Jerk spice paste recipe just a touch – the lime juice and zest is a game changer in this recipe- it brightens all the flavors and makes them sing!! This spice paste is fragrantly intoxicating and works on chicken and pork -try this rub on ribs and it will equally blow your mind.
 
A spice paste is a rub mixture with a bit of liquid mixed in- the oil in the mixture helps the spice mix adhere to your protein.
Jamaican Jerk Seasoning Paste

This is what all the ingredients for the Jamaican Jerk Spice Paste look like before they’re blended up! I love how colorful it looks.

Jamaican Jerk Seasoning Paste Blended

This spice paste is sure to become one of your favorites!

Jamaican Jerk Spatchcocked Chicken

 

Jamaican Jerk Spatchcocked Chicken with Seasoning Paste

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. 

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Jamaican Jerk Spatchcocked Chicken

Jamaican Jerk Spatchcocked Chicken


  • Author: Robyn
Scale

Ingredients

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

Instructions

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!


Notes

“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!

Check out these related posts!

Caribbean Coleslaw with Pineapple and Shredded Coconut

Jamaican Jerk BBQ Sauce

Pineapple Ginger Grilled Chicken