Roasted Spatchcocked Jerk and Pineapple Chicken
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Category
Jerk and Pineapple Sauce
Cuisine
Caribbean
Author:
Ryan Nelson
Servings
4-6
Prep Time
30 minutes
Cook Time
100 minutes
Dive into a culinary adventure with this unique take on the iconic Jerk Chicken. Spatchcocked for even roasting and delightfully crispy skin, this chicken is marinated in a homemade jerk seasoning paste and lavished with a tangy Jerk and Pineapple sauce. While it's not the traditional Jamaican method, this rendition celebrates the vibrant Caribbean flavours with a fun twist, perfect for home cooks seeking both excitement and convenience. Experience a harmonious blend of spicy, sweet, and smoky in every bite, making it an unforgettable dish for any occasion.
Ingredients
- 1 whole chicken, spatchcocked (backbone removed and flattened)
-
1 1/2 cups of your Jerk and Pineapple sauce
- Salt to taste
- 1 cup whole pimento (1/2 cup ground allspice)
- 1 tablespoon black peppercorns
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 garlic cloves, minced
- 3 Scotch bonnet peppers (or habaneros), seeds removed and chopped
- 1-inch piece of fresh ginger, peeled and grated
- 3 bunches green onions (scallions), chopped
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- Juice of 1 lime
- 1/4 cup olive oil
For the Homemade Jerk Seasoning Paste:
Directions
Prepare the Jerk Seasoning Paste:
In a blender or food processor, combine all the ingredients for the jerk seasoning paste. Blend until smooth, adding a little water or more olive oil if needed for consistency.
Put in an airtight container to preserve its freshness and flavour, as the leftover paste can be stored in the fridge for up to 1-2 weeks.
Marinate the Chicken:
Clean the spatchcocked chicken and pat it dry. Generously rub the jerk seasoning paste all over the chicken, ensuring both sides are well-coated.
Place the chicken in a large bowl or resealable plastic bag. Pour 1 cup of Jerk and Pineapple sauce over the chicken, ensuring it's well-coated.
Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 4 hours, but overnight is best.
Preheat the Oven:
Preheat your oven to 375°F (190°C) when ready to cook.
Roast the Chicken:
Remove the chicken from the marinade and place it skin-side up on a roasting tray lined with parchment paper or aluminium foil. Pour the remaining 1/2 cup of Jerk and Pineapple sauce over the chicken.
Roast in the oven for about 1 hour to 1 hour and 15 minutes, or until the chicken is fully cooked and the skin is crispy and golden brown. Baste the chicken with its juices and sauce halfway through the cooking time.
Serve:
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes.
Cut into portions and serve with your favourite side dishes, such as rice and peas, coleslaw, or grilled vegetables.
Recipe Note
Leftover jerk seasoning paste, when stored properly, can last:
In the refrigerator: Up to 1-2 weeks. Ensure it's stored in an airtight container to preserve its freshness and flavour.
In the freezer: Up to 6 months. Consider portioning the paste into ice cube trays or small containers if storing it for extended periods. Once frozen in the trays, you can transfer the cubes to a freezer bag. This way, you can quickly thaw the amount you need for future recipes without wasting any paste.
Always use a clean utensil when accessing the paste for both storage methods to prevent contamination. If the paste starts to have an off-odour, colour changes or shows signs of mould, it's best to discard it.
