Jerk Chicken (Oven-Roasted)

Jerk Chicken is a traditional Jamaican dish, so the best and most authentic Jerk Chicken can only be found in Jamaica, but that doesn’t mean we can’t enjoy a similair version at home to recreate that island magic. Allow me to introduce my whole Jerk Chicken. It’s oven-roasted in a spicy beer broth resulting in a super flavorful anddddd oh so JUICY bird plus it’s spatchcocked for a more even and faster cooking.

It’s perfect for backyard cookouts, picnics, dinner, or holiday dinners – any day of the week! You can also check out my grilled jerk chicken recipe for a more authentic flavor.

You can generously drizzle with my sweet and spicy jerk sauce and pair with white rice or Jamaican rice and peas, festival, fried dumplins or hardo-bread for delicious meal.

Whichever way you choose to enjoy it, your tastebuds will thank you.

What Type Of Chicken Is Best For Roasting?

Broilers, roasters, cornish hens are all excellent for roasting.

Choose plump, well-shaped chicken with smooth skin, firm flesh and a fresh smell.

What’s The Secret To The Juiciest Oven-Jerk Chicken?

Here are a few tips I think will help you to roast up the juiciest roast chicken every time:

1. Season the chicken generously. Season the chicken inside and out. Add seasoning and fresh herbs in the cavity and well as under the chicken skin not just on the skin. 
2. Marinate the chicken. The longer the bird sits in the marinade the more flavorful it will be. Overnight is best.
3. Leave the skin on. The skin protects the chicken from drying out. Besides, who doesn’t like crispy chicken skin on their roast skin? 
4. Spatchcock the chicken. This allows the chicken to lie flat when roasting for even roasting on all sides. The breast and thighs are done at the same time. This also allows the chicken to cook up to 25% faster. If you choose to roast the chicken without spatchcocking, truss the chicken. I should point out – not trussing your chicken isn’t going to ruin your chicken. But tying up your bird with a bit of twine will keep it more compact and prevent the breast meat from drying out before the thighs and legs are cooked. I’ll confess, I rarely truss my chicken. I like the crispy ends on the wings. I guess that’s the Jamaican in me. Do what works for you. 
5. Temper the bird. Don’t place the cold chicken in the oven. Allow it to sit on the counter and come down to room temperature (or at the very least get the chill off) prior to roasting. This is key to producing an evenly cooked chicken and this is also a safe process (just in case you were wondering).
6. Calibrate your oven. This will ensure you’re getting an accurate reading of the temperature. Every oven is different so grab the manual for the most accurate way to calibrate it. 
7. Preheat the oven. Allow the oven to come up to temperature prior to placing the chicken in the oven. Meats, roasts, and poultry can’t brown in a cold oven.  And there’s nothing worse than having one part of your dish overcooked and rubbery and another part not cooked at all. 
8. Use a roasting pan, oven-proof skillet, or cast-iron skillet.
9. Roast the whole chicken uncovered or covered. Personally, I prefer to roast my birds covered and increase the temperature when it’s close to finishing to crisp up the skin. The choice is yours. If you choose to roast it uncovered, you can tent it with foil if it’s browning too quickly. 
10. Oven temperature. Technically you can roast your chicken at any temperature.  420-430 degrees Fahrenheit is my sweet spot. Timing and results will vary. Go low and slow for very tender, falling-off-the-bone flesh and softer skin (around, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).
11. Remove the chicken from the oven once the internal temperature reaches between 155°F to 160°F and then allow the chicken to sit and continue to cook until it reaches a final internal temperature of 165°F. Use a thermometer to check the temperature.

Ingredients Rundown

Ingredients To Make Whole Jerk Chicken

Whole Chicken, broilers, roasters, cornish hens are all excellent for roasting.

White distilled vinegar + tap water is used to rinse off the chicken prior to seasoning. This is a must for me but do what works for you.

Custom seasoning blend, all-purpose seasoning, pink himalyan salt, fresh cracked black pepper, whole pimento seeds (allspice berries)

Jerk seasoning this is the star of the show. Use a really good quality jerk seasoning. My personal favorite is Spur Tree Jerk Seasoning. You can also make your own.

Scallion, fresh thyme, fresh garlic are also used to bring the flavor. I prefer fresh, but you can always use what you have on hand.

Soy sauce – add a saltly flavor. You can use reduced sodium soy sauce as well.

Red Stripe Beer add another layer of flavor. Red stripe is a Jamaican beer. You can use any lager beer.

Liquid Smoke is optional. This will add a nice smoky flavor to the jerk chicken.

Recipe FAQs

Variations

Food Pairings

Got Leftovers?

Make sure the leftovers have cooled down to room temperature before storing.

Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.

Need To Reheat?

Kraving More?

Check out my other krave worthy Jerk Recipes, Chicken and Poultry Recipes or explore  The Recipe Index for even MORE KRAVE-WORTHY EATS.

Kerri-Ann Bryan

Spatchcocked Jerk Chicken (Oven-Roasted)

Kerri-Ann Bryan

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Spatchcocked Jerk Chicken roasted in the oven in a spicy beer broth resulting in a super flavorful anddddd oh so JUICY bird.u003cbru003e

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 14 hours hrs 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Jamaican

Calories: 745.45

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• ▢ 5-6 pounds whole chicken spatchcocked
• ▢ ¼ cup white distilled vinegar
• ▢ 4 cups cool tap water (enough to cover the chicken)
• ▢ 2 tablespoons custom seasoning blend
• ▢ 2 tablespoons all-purpose seasoning
• ▢ 1 teaspoon pink Himalayan salt (or to taste)
• ▢ 2 teaspoons fresh cracked black pepper (or to taste)
• ▢ 12 whole pimento seeds (allspice berries), 6 crushed, 6 whole
• ▢ 3 tablespoons jerk seasoning
• ▢ 3 stalks scallion, chopped up
• ▢ 12 sprigs fresh thyme
• ▢ 3 cloves fresh garlic, (chopped)
• ▢ 2 tablespoons soy sauce
• ▢ 2 teaspoon liquid smoke (optional)
• ▢ 1 cup Red Stripe Beer ( or any lager beer)

Instructions

 

1. Remove neck and gizzard from inside the cavity and set them aside.
2. Spatchcock Chicken (written instructions are below or you can watch a how-to video here).
3. Now, remove any excess fat and leftover feathers and discard.
4. Place the chicken in a large bowl and rinse the whole choice in vinegar and water solution. Allow the bird to sit in the solution for at least 30 seconds, then drain. Rinse at least twice under cool running water, then drain.
5. Pat dry with clean paper towels. Check for any liquid that might have settled at the bottom of the bowl and drain it then continue to pat pat down the chicken.
6. Add all your seasoning in a medium-large-sized bowl and massage seasoning onto the skin of the chicken.
7. Loosen up the skin on the chicken. You’ll be able to slide your fingers under the skin at the openings. Wiggle your fingers in and slide them all around to loosen that skin right up. Pour the spicy seasoning mixture underneath the skin. (Do Not Skip This Step)
8. Cover the bowl with cling wrap and place in refrigerator for at least 2 hours marinate, overnight is best. The longer it sits in the marinade, the more flavorful the jerk chicken will be.
9. Remove the chicken from the refrigerator and allow the chicken to sit on the counter for 30 minutes to an hour or to come down to room temperature before cooking. This allows the meat to cook more evenly, and fewer juices leak out or evaporate during cooking.
10. Preheat oven to 375°F.
11. Line your roasting pan with parchment paper or foil, and set it aside.
12. Place the chicken breast side up in the roasting pan.
13. Pour any remaining seasoning or liquid from the bowl over the chicken.
14. Pour the beer around the chicken in the pan.
15. Cover with foil and transfer to the oven.
16. Roast for 1 hour and 15-20 minutes basting every 30 minutes until it’s cooked through and arrived at an internal temperature of 165 degrees Fahrenheit.
17. Baste again, then increase your oven temperature to 500 degrees (broil-setting). Roast the chicken for an additional 5-10 minutes, until golden.
18. Remove from the oven, tent with foil, and allow to stand for 10 minutes before serving. Drizzled with pan juices and serve with my sweet and spicy jerk. sauce.

How To Spatchcock A Chicken

1. Remove chicken from packaging and place chicken on cutting board breast side down with the legs facing you.
2. Take a sharp knife, poultry shears, or kitchen scissors.
3. Cut along the right of the backbone from the tail to the neck.
4. Next, cut along the left side of the backbone, just as you did on the right side. You can add the backbone piece to the neck and gizzard and discard or freeze it to make chicken stock.
5. To flatten the chicken, you need to break the breastbone. To do this, press down on each of the wings at the same time until the bone cracks.

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Nutrition

Calories: 745.45kcal (37%)Carbohydrates: 14.37g (5%)Protein: 69.92g (140%)Fat: 42.83g (66%)Sodium: 3574.24mg (155%)Potassium: 1184.51mg (34%)Sugar: 3.28g (4%)

Video

https://www.youtube.com/watch?v=k_SOlw0Yg_ou0026t=378s

Notes

u003cliu003eu003cstrongu003eSeason the chicken generously.u003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eBroilersu003c/strongu003e, u003cstrongu003eroastersu003c/strongu003e, and cornish hens are all excellent for roasting. Choose plump, well-shaped chicken with smooth skin, firm flesh, and a fresh smell.u003c/liu003eu003cliu003eLeftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately. Make sure the leftovers have cooled down to room temperature before storing.u003c/liu003eu003cliu003eRemove the chicken from the refrigerator and allow the chicken to sit on the counter for 30 minutes to an hour or to come down to room temperature before cooking. This allows the meat to cook more evenly, and fewer juices leak out or evaporate during cooking.u003c/liu003eu003cliu003eUse a roasting pan, oven-proof skillet, or cast-iron skillet.u003c/liu003eu003cliu003eCalibrate your oven. This will ensure you’re getting an accurate reading of the temperature. Every oven is different so grab the manual for the most accurate way to calibrate it. u003c/liu003eu003cliu003eu003cstrongu003eI ALWAYS recommend reading through the recipe in full a couple of times before starting.u003c/strongu003e That way you know exactly what to expect and you can prep accordingly.u003c/liu003eu003cliu003eu003cstrongu003eGather all your ingredients before cooking. u003c/strongu003eThis way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “u003ca href=u0022https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.htmlu0022u003emise en placeu003c/au003e” to save my sanity and the recipe.u003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eFor your convenience, you can automatically generate a shopping list of all the ingredients + save the recipe (scroll ↓).u003c/strongu003eu003c/strongu003eu003c/liu003e

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Key Equipment/Products Use

Red Stripe Beer

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Jerk Seasoning

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Lodge 12″ Skillet

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Covered Oval Roaster

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Kitchen Shears

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Instant Read Meat Thermometer

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Wusthof’s Classic Ikon 8″ Chef’s Knife

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Nutrition Information

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