Spice up your chicken with a homemade Jamaican jerk marinade. Whether it’s cooked al fresco on a Big Green Egg (or similar), or inside using an oven, this will undoubtedly delight and impress your dinner guests.

Equipment

For Big Green Egg (BGE) users, a small/medium chicken fits on a Minimax.

• Two metal skewers (optional, see below)
• Poultry scissors (or a very sharp pair of scissors)
• Roasting tin and rack (if using oven)
• Hand held blender
• Kitchen thermometer or equivalent (recommended)

Using a Kitchen Thermometer, thermapen or similar device lets you know precisely when the chicken is ready, much more accurate than a specific cooking time. Our kitchen thermometer is one of those “where have you been all my life” utensils.

Ingredients

• 1 whole chicken (3-4lbs)
• Pimento or apple wood chips (if using Big Green Egg)
• Jamaican Jerk marinade

Jamaican Jerk Marinade

For the marinade, take all of the ingredients below, throw them into a blender and blitz. The scotch bonnet adds a kick, vary the amount of it depending on personal taste. This makes enough for two 4lb chickens.

Left-over marinade can be stored in a refrigerator for up to a week.

Method

The method is the same to begin with, then differs depending on whether you use a BGE (or similar) or a conventional oven. Cooking time depends on weight of the chicken,  always check the juices run clear before serving.

1. With great care, spatchcock the chicken. This BBC Good Food video explains the spatchcocking process.
2. Skewer the bird across the middle with a couple of metal skewers. Makes lifting it easier.
3. Coat the top (breast-side) with Jamaican jerk marinade.

Big Green Egg

1. Soak the wood chips an hour before cooking
2. Set up the egg for direct cooking. If using a minimax, limit the amount of charcoal in the base so there will be a good air gap between the charcoal and the grid.
3. Light the charcoal, add in the grid, get the egg to 190°C/375°F.
4. Toss the wood chips onto the glowing charcoal.
5. Place the spatchcocked chicken breast side up on the grid.
6. Close the lid, cook for 60-75  minutes, or until the breast meat is at 74°C/165°F.
   • For a crisp skin, flip the chicken over and cook skin side down for 4-5 minutes.
7. Remove from the egg. Cut into portions, serve with roasted or steamed vegetables.

Conventional Oven

1. Pre-heat oven at 200°C/390°F (180°C/355°F for fan ovens).
2. Place the spatchcocked chicken breast side up in a roasting tin raised up on a roasting rack.
3. Cook for 75-90 mins, or until the breast meat is at 74°C/165°F.
4. Remove from the oven. Cut into portions, serve with roasted or steamed vegetables.