Jerk Chicken 

Although Pork was the first meat to be jerked in Jamaica, chicken has become very popular over the years. Some attributes chicken's popularity to the bad rap that pork got for being not so healthy. This recipe starts the chicken in a low temperature, resulting in tender, juicy meat. Finished in a ripping hot 500°F to rapidly caramelize, resulting in a crispy skin. It is best to invest in an Instant Read digital thermometer to verify a safe internal temperature of 165°F

Ingredients

  1. One Large chicken spatchcocked. Spatchcocking is basically removing of the backbone of the chicken so it will lay flat on the grate during the cook.

  2. Saltwater Brine

  3. One Tablespoon of Uncle Dennis' Jamaican Jerk Marinade per pound of meat.

  1. Directions - Preparation

  2. Brine chicken for at least 6 hours, or preferably overnight in the refrigerator making sure that it is fully immersed in the brine. Remove the chicken from the container and discard the brine (never reuse a brine) Rinse chicken thoroughly with clean water and pat dry with paper towel. Dry the skin side very well.

  3. Apply the Jerk Marinade to the meat with a pastry brush or with gloved hands. You may also work the marinade under the skin of the breast.

  4. Return the chicken to the fridge and for optimum result, marinate for 4 to 12 hours.

  5. Remove the chicken from the fridge at least 30 minutes before you are ready to cook. Preheat oven or grill to 250°F

Directions – Oven Roasting or Grilling

To cook the chicken in the oven, complete #1, otherwise for the grill follow on:

  1. Line your roasting pan with foil for easy clean-up then place a rack in the pan to raise the meat off the bottom. That way all surfaces will be exposed to dry heat.

  2. Lay the chicken on the rack, skin side down and slow roast it uncovered to an internal temperature of 160 degrees. Check the temperature by inserting the tip of the thermometer in the thickest part of the breast meat, taking care not to hit a bone. The bone will usually be hotter than the meat.

  3. Remove chicken from the oven or grill and raise temperature to 500 degrees

  4. Return the chicken to the oven or grill, skin side up and cook until the skin is crispy, and the internal temperature reaches at least 165°F.

  5. Remove the chicken and rest it for 10 minutes before carving.