These two spice blends are our of this world! By flattening out the chicken, you’re exposing the legs to higher heat, helping them cook faster than the breasts which results in juicy meat. It also ensures crisper skin and is much faster to cook than traditional whole roasting.
1 whole organic chicken
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons Jerk or Caribbean-style seasoning
- Be sure to have the chicken on a clean cutting surface, breast side down. Starting at the neck area and using kitchen scissors or poultry shears, cut along each side of the backbone toward the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.
- In the center chest, there will be a triangle of cartilage where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone.
- Flip the chicken over and press down. Or, after removing the back bone, spread out the chicken and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.
- Rub chicken with a tablespoon of oil, and sprinkle salt, pepper, and jerk seasoning or Caribbean-style seasoning all over the chicken. Rub seasonings into the skin to adhere. Set aside while you start up your gas grill to 350°F.
- Place chicken, with the ribs down and back opened and flattened, on the hot grill and cook for 40 minutes. Flip over and finish grilling for another 20 minutes until the chicken reaches 165°F.
- Cut chicken into pieces, and serve with grilled corn and a green salad.
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