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.
Table Of Contents
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:
- 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.
- Marinate the chicken. The longer the bird sits in the marinade the more flavorful it will be. Overnight is best.
- Leave the skin on. The skin protects the chicken from drying out. Besides, who doesn’t like crispy chicken skin on their roast skin.
- 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.
- 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 the very least get the chill off) prior to roasting. This is key to producing an evenly cooked chicken and this also a safe process (just incase you were wondering).
- Calibrate your oven. This will ensure you’re getting an accurate reading on the temperature. Every oven is different so grab the manual for the most accurate way on how to calibrate it.
- 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.
- Use a roasting pan, oven-proof skillet, or cast-iron skillet.
- Roast the whole chicken uncovered or covered. Personally, I prefer to roast my birds covered and increase the temperature when its close to finish to crisp up the skin. The choice is yours. If you choose to roast it unclovered, you can tent it with foil if its browning too quickly.
- Oven temperature. Techically you can roast your chicken at any temperature. 420-430 degree fahrenheit is my sweet spot. Timing and results will vary. Go low and slow for a 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).
- 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
This jerk chicken can easily be paired with your favorite side dish for a finger-licking meal at home. It depends on the It can pair it with creamy mashed potatoes, rice, salad, or even more vegetables.
Got Leftovers?
Make sure the leftovers have cooled down to room temperature before storing.
You can store your leftover jerk chicken pieces in the fridge for 3-4 days.
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.
Store your leftovers covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time. Personally, I do not recommend freezing any leftover fried chicken as it may affect the crispy exterior.
Need To Reheat?
Empty the roasted chicken in a skillet over low heat and allow the food to heat all the way thru slowly. Turn pieces occasionally to ensure it heats all the way through. The does take some patience to re-heat this way, but of course, you can use the microwave. (see microwave instructions below)
The microwave is quick and convenient but it is not the best method for reheating your leftover chicken, it’s most likely to yield a rubbery or chalk-dry piece of chicken. yuck! If you must microwave the bird, follow these steps for the best results: Place a damp paper towel over the plate to add moisture and prevent the goat meat from drying out too much. Reheat for about 4-5 minutes until your meal has heated all the way through. The actual time varies depending on your microwave.
Set the oven to 350°F and remove the chicken from the fridge. While you wait for the oven to come to temperature, take the chill off your bird by letting it rest at room temperature on the counter. Place chicken in an oven-safe dish. To keep the chicken moist, pour a cup of chicken broth into the bottom of the dish (or pan juice). Cover the dish with foil and place it in the oven.
Let the chicken roast for approximately 25 minutes. Remove the foil and let roast for an additional 5 minutes to crisp up the skin. Remove chicken from the oven and enjoy.
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.
Spatchcocked Jerk Chicken (Oven-Roasted)
Spatchcocked Jerk Chicken roasted in the oven in a spicy beer broth resulting in a super flavorful anddddd oh so JUICY bird.
*keeps your device screen on
4
servings20
minutes2
hours10
minutes745.45
kcal15
minutes720
minutes14
hours45
minutesGather Your Ingredients
5-6 pounds whole chicken spatchcocked
1/4 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
- Remove neck and gizzard from inside the cavity and set them aside.
- Spatchcock Chicken (written instructions are below or you can watch a how-to video here).
- Now, remove any excess fat and leftover feathers and discard.
- 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.
- 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.
- Add all your seasoning in a medium-large-sized bowl and massage seasoning onto the skin of the chicken.
- 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)
- 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.
- Remove 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.
- Preheat oven to 375°F.
- Line your roasting pan with parchment paper or foil, and set it aside.
- Place the chicken breast side up in the roasting pan. Pour around the chicken in the pan.
- Pour any remaining seasoning or liquid from the bowl over the chicken.
- Add the beer.
- Cover with foil and transfer to the oven.
- Roast for 40 minutes and baste every 20 minutes until the chicken reaches an internal temperature of 165 °F and 15-20 minutes basting every 30 minutes until it’s cooked through and arrived at an internal temperature of 165 °F. Roughly 120 minutes.
- 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.
- Baste again, then increase your oven temperature to 500 degrees (broil-setting). Roast the chicken for an additional 5-10 minutes, until golden.
- 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
- Remove chicken from packaging and place chicken on cutting board breast side down with the legs facing you.
- Take a sharp knife, poultry shears, or kitchen scissors.
- Cut along the right of the backbone from the tail to the neck.
- 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.
- 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.
Kerri’s Recipe Tips
- Season the chicken generously.
- Broilers, roasters, cornish hens are all excellent for roasting. Choose plump, well-shaped chicken with smooth skin, firm flesh, and a fresh smell.
- 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. Make sure the leftovers have cooled down to room temperature before storing.
- Remove 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.
- Use a roasting pan, oven-proof skillet, or cast-iron skillet.
- Calibrate your oven. This will ensure you’re getting an accurate reading on the temperature. Every oven is different so grab the manual for the most accurate way on how to calibrate it.
- I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
- Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.
- For your convenience, you can automatically generate a shopping list of all the ingredients + save the recipe (scroll ↓).
Key Equipment/Products Use
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Buy Now →Nutrition Information
Nutrition Facts
4 servings per container
Calories745.45
- Amount Per Serving% Daily Value *
- Total Fat
42.83g
66%
- Sodium 3574.24mg 149%
- Amount Per Serving% Daily Value *
- Potassium 1184.51mg 34%
- Total Carbohydrate
14.37g
5%
- Sugars 3.28g
- Protein 69.92g 140%
- Vitamin A 140.52%
- Vitamin C 140.52%
- Iron 3.36%
- Phosphorus 575.36%
- Zinc 3.57%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutritional Disclaimer
kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.
