Easy Spatchcocked Roasted Jerk Chicken



Jerk Chicken is one of those things that is not only popular in the Caribbean and West Indies but in many parts of the world as well. I don’t cook it very often but when I do it’s always oh so delicious and my family enjoys it. This is actually my first time trying the spatchcocking or butterflying method to make my whole jerk chicken and I love the way the chicken was cooked; it was sooo juicy and delightful. It also cooked faster and evenly. I literally ate it for 3 days straight. The jerk seasoning added such amazing flavors to this chicken. I already have a jerk chicken recipe posted on my blog so I pretty much followed the same steps with a few tweaks. On day 1, I enjoyed this jerk chicken with some fried rice (I also have a recipe on here). On day 2, I made some Jerk chicken tacos and on day 3, I had jerk chicken with Mac and Cheese (if you’re subscribed to my website you would have gotten an email with that recipe). All three options created such a delicious meal.

This jerk chicken recipe is also really great when you’re having large gatherings such as upcoming thanksgiving holiday. If you’re on a healthy diet it can also work very well with a salad of your choice. Hope you enjoy it this super simple recipe.


  • 1 whole chicken (3-4 pounds)
  • Green seasoning mixture (blend 3 scallions, 3 garlic, ½ tsp ginger, 1 small onion, 3-4 fresh thyme, 1 hot pepper)
  • 1 lemon/lime
  • ½ tsp salt
  • 1/3 cup honey
  • 1 tsp dark soy sauce
  • 5 oz or ½ jar grace jerk seasoning (mild//hot) plus 4 tbsp to glaze chicken
  • 2 tbsp Olive oil


  • Rub chicken with a mixture of green seasoning, jerk seasoning and salt. Marinate overnight
  • Preheat oven to 375 degrees
  • Mix together honey, jerk seasoning, soy sauce and olive oil
  • Baste chicken with ½ of mixture then bake for an hour and 30 mins or until golden brown. Make sure to baste the chicken every 30mins with the mixture.

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