Jerk Chicken (Spatchcocked and Oven Rosted)

Disclaimer: The pictures are not the best but the chicken was magical!

Preparation

Clean and dry the whole chicken then remove the spine of the chicken with kitchen sheers. You can then remove the wish bone or lay the chicken flat and push on the breast until it lies flat, I chose this method. 

The Brine

2 cups beer

4 quarts water

1 lemon sliced thin

2 cinnamon sticks

2 tbsp allspice berries

1tbsp ground nutmeg

1 cup kosher salt

1/2 cup sugar

I used a quart of hot water to dissolve the sugar and salt, then I added cold water and the rest of the spices. Refrigerate over night turning once if the brine does not completely cover the chicken.

Marinade/Rub

1 cup Belgian-style white beer

4 scotch bonnet or habanero peppers

1 bunch of scallions, chopped

1 large onion, chopped

8-10 cloves garlic, peeled

1/2 cup fresh cilantro leaves

1/2 cup fresh parsley leaves

2 tbsp ginger, chopped or micro planed

1 tbsp fresh thyme or dry if you don't have fresh

2 tsp all spice, ground

1 tsp nutmeg, ground

1/4 tsp cinnamon, ground

2 tbsp lime juice

3 tbsp soy sauce

1 tbsp kosher salt

2 tbsp white or apple cider vinegar

2 tbsp brown sugar

3 tbsp oil, vegetable or olive

Combine all the ingredients in a food processor or blender and blend until smooth. At this point you can marinate the chicken in the paste or apply and cook immediately. I rubbed some under the skin and brushed the rest on the top and bottom of the chicken.

Preheat the oven to 450 and check after 30 minutes, depending on the size of the bird it could take up to an hour for the internal temperature to reach 160.

The only thing I might change would be to not put the marinade under the skin and see if that would make the skin crispier. It was delicious but not crispy.

Enjoy!