Recipe | Jerked Spatchcock Chicken

Jerked Spatchcock Chicken
1 Sanderson Farms® Whole Frying Chicken, giblets removed

For the jerk rub:
2 teaspoons Scotch bonnet chilies, finely minced
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons curry powder
2 teaspoons paprika
3 teaspoons brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
1/3 teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the garnish:
6 whole scallions
1 whole lime, quartered


  • Cut out the chicken back of the whole chicken, rub the chicken generously with the jerk rub. Place on a small sheet tray transfer to the refrigerator and let stand for 2 hours.
  • Place chicken on the green egg skin side down, open faced. The egg should be pretty hot, 450°F. Watch the chicken closely so not to burn. Once you get a nice char on the chicken turn over and grill on the bone side charring fairly well.
  • At this time close the lid of the egg and the top and bottom air duct to slow down the heat. Continue to bake in the egg for 30-40 minutes. The chicken should reach an internal temperature of 170°F in the breast and 180°F in the thigh or until the juices run clear.
  • Place on a platter, garnish with limes and scallions.

Yield: 4 servings

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