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–+ servings
Renee Robley

Oven Baked Jerk Chicken Recipe

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A juicy, oven-baked jerk chicken made with a whole spatchcocked chicken, overnight jerk marinade, seasoned butter, and a sticky, sweet and spicy jerk BBQ glaze.
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Prep Time 25 minutes
Cook Time 50 minutes
Brining and marinating time 2 days
Total Time 2 days 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

For the brine
  • 1 whole chicken approximately 4 pounds
  • 8 cups water divided
  • 3 tablespoons table salt
  • 2 lemons quartered
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 6 Pimento seeds whole allspice berries
For the jerk marinade
  • 3 tablespoons wet jerk seasoning
  • 1 tablespoon olive oil
For the jerk butter
  • 3 tablespoons unsalted butter softened
  • 1 tablespoon wet jerk seasoning
For the jerk BBQ glaze
  • 3/4 cup BBQ sauce
  • 2 teaspoons wet jerk seasoning
  • 1 1/2 tablespoons brown sugar

Method
 

Brine the chicken
  1. Add 3 cups of water, salt, lemons, bay leaves, thyme, and pimento seeds to a pot. Bring to a brief boil, stirring until the salt dissolves, then remove from the heat.
  2. Stir in the remaining 5 cups of water and refrigerate the brine until completely chilled before adding the chicken.
  3. Submerge the whole chicken in the cooled brine. Cover and refrigerate for 12 to 24 hours.
Season and marinate
  1. Remove the chicken from the brine and pat thoroughly dry. Place breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone, flip the chicken over, and press firmly to flatten it.
  2. Mix the jerk seasoning with olive oil. Rub it all over the chicken, including the underside.
  3. Cover and refrigerate overnight.
Roast the chicken
  1. Preheat the oven to 400°F.
  2. Mix the softened butter with jerk seasoning. Carefully spread some beneath the breast and thigh skin, then rub the remaining butter over the chicken.
  3. Place the chicken breast-side up on a rack inside a roasting pan. Roast uncovered.
  4. Meanwhile, combine the BBQ sauce, jerk seasoning, and brown sugar in a small saucepan. Warm over low heat, stirring until combined. Reserve approximately 1/4 cup of clean sauce for serving.
  5. After 30 minutes of roasting, brush the chicken with a thin layer of glaze. Return to the oven for 8 to 10 minutes, then apply a second thin layer.
  6. Continue roasting, checking the internal temperature with a meat thermometer. Once the thickest part of the breast and thigh reaches 165°F, brush on one final thin layer of glaze and remove the chicken from the oven.
  7. Rest for 10 to 15 minutes before carving. Serve with the reserved sauce.

Notes

  • Brine quantity: If 8 cups of water doesn't completely cover the chicken, increase the water and salt proportionally. For every additional 2 cups of water, add 2 1/4 teaspoons of table salt.
  • Salt: The brine and wet jerk seasoning already contain salt, so no additional salt is needed when seasoning the chicken.
  • Spice level: Wet jerk seasonings vary in heat. Start with the recommended amount in the glaze and adjust to taste. For a spicier finish, add more jerk seasoning.
  • Cooking time: My approximately 4-pound chicken took about 50 minutes at 400°F. Always use internal temperature rather than cooking time alone to determine doneness.

Recipe Printed From ThisBagoGirl.com

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