Jamaican Spatchcock Jerk Whole Roast Chicken
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Jamaican Spatchcock Jerk Whole Roast Chicken
Bring bold island flavor to your table with this Jamaican Spatchcock Jerk Whole Roast Chicken—a juicy, golden-roasted bird that’s seasoned to perfection and glazed with a sweet-spicy maple jerk BBQ sauce. This whole chicken recipe starts with a flavorful jerk dry rub, fresh garlic, thyme, scotch bonnet peppers, and a vibrant jerk marinade that infuses the meat with authentic Jamaican heat. Spatchcocking ensures even cooking and crispy skin, while a buttery chicken stock base keeps every bite tender and moist. Finished with a sticky maple BBQ jerk glaze, this roast chicken is smoky, spicy, sweet, and irresistible. Make ahead, Dairy-free, and brining options!
I rarely get the chance to make a whole chicken, but it feels like the best moment whenever I do! It’s a labor of love that’s absolutely worth every bit of the time and process. This Jamaican Spatchcock Jerk Whole Roast Chicken puts a bold, flavorful twist on the usual roast, perfect for whenever you want to wow your table. The smoky jerk dry seasoning combined with a sweet maple bbq jerk glaze creates the most irresistible balance—so much flavor without being overly spicy.
Perfect for Thanksgiving, Christmas, or Sunday dinner, this show-stopping centerpiece is both comforting and exciting. With make-ahead and brining options, it’s a stress-free dish that delivers restaurant-quality flavor at home. Pair it with classic Caribbean sides like rice + peas, roasted vegetables, or plantains for a true Jamaican feast. Whether you’re looking for a holiday main course, a bold twist on roast chicken, or a jerk chicken recipe that feeds a crowd, this spatchcock style bird will be the star of the table. If roasting a whole chicken isn’t your thing, no worries! My Jamaican Pineapple Jerk Chicken or Baked Jerk Chicken is an easier weeknight option that still packs all those amazing jerk flavors. Jerk seasoning is a core part of my Jamaican roots, and every bite feels like a taste of home.
Of course, I do have this Cranberry Maple Roast Chicken for a more traditional route with a sweeter undertone if you're into that more.
What is Jamaican Jerk Chicken?
Jerk Chicken is a beloved Jamaican dish, traditionally paired with hard-dough bread or rice and peas. It’s all about bold flavor, with the chicken marinated in jerk seasoning— a mix of allspice, Scotch bonnet peppers, thyme, garlic, and more.
While I love Grace Foods’ jerk marinade for convenience, making your own is easy and lets you adjust the spice level to your liking. Stay tuned—I’ll share how to whip up your own jerk seasoning + marinade later in this post!
Jump to:
- What is Jamaican Jerk Chicken?
- What Is a Spatchcock Chicken?
- Why You’ll Love This Jamaican Spatchcock Jerk Chicken
- How to Make Jamaican Spatchcock Jerk Whole Roast Chicken
- Ingredients
- How To Make Dry Rub Jerk Seasoning + Jerk Marinade
- Tips for Spatchcocking a Whole Chicken
- The Best Brine for Jamaican Spatchcock Jerk Chicken
- The Maple BBQ Jerk Glaze
- What to Serve with Jerk Whole Roast Chicken
- Cooking Time and Temperature for Spatchcock Chicken
- Ingredient Substitutes + Meat Alternatives for Jerk
- Storage + Make Ahead Tips
- Holiday-Friendly Tips for Making Spatchcock Jerk Roast Chicken
- Common Q + A's for Jamaican Spatchcock Jerk Whole Roast Chicken
- More Delicious Jerk-Infused Recipes
- MADE OUR RECIPE(S)?
- Jamaican Spatchcock Jerk Whole Roast Chicken
What Is a Spatchcock Chicken?
A spatchcock chicken (also called a butterflied chicken) is a whole bird that has had the backbone removed so it can be flattened before cooking. This simple technique allows the chicken to roast more evenly, cook faster, and develop beautifully crispy skin. By spreading the chicken out in a single layer, the heat circulates more effectively—no more undercooked thighs or overcooked breasts.
Spatchcocking is especially popular for grilling, roasting, and smoking because it maximizes surface area, giving you more room for marinades, rubs, and glazes to penetrate the meat. In this Jamaican Jerk Spatchcock Roast Chicken recipe, the method ensures that every bite—from the juicy breast to the flavorful dark meat—absorbs the bold jerk seasoning and sticky maple BBQ glaze.
This method is also a great alternative to roasting a traditional whole chicken or even turkey during the holidays. Not only does it save time in the oven, but it also delivers a restaurant-style presentation that looks as impressive as it tastes.
Why You’ll Love This Jamaican Spatchcock Jerk Chicken
If you’re craving a bold, flavorful roast chicken recipe, this is it! Spatchcocking makes the chicken cook evenly, while the jerk marinade, fresh garlic, thyme, and fiery scotch bonnet peppers infuse authentic Jamaican flavor. The sweet-spicy maple BBQ glaze adds a sticky finish that takes this bird over the top. Perfect for Thanksgiving, Christmas, or Sunday dinner, this recipe is both comforting and impressive.
How to Make Jamaican Spatchcock Jerk Whole Roast Chicken
The key to getting your Jerk Whole Roast Chicken to be super moist + flavorful throughout is to brine the bird ahead of time (if you're into doing this process) once it's clean and rinsed.
For this particular recipe, I didn't brine my chicken, BUT I did season and marinate my chicken for 2 days, which is another way to get all of those flavors full infused. Then, you'll remove it from the fridge, let it sit at room temperature for 30 minutes or so, and then begin rubbing the softened butter and jerk seasoning atop/inside the chicken and end it by stuffing the inside with the fresh herbs and chopped veggies.
You can totally make this chicken with veggies like potatoes, sweet potatoes, butternut squash, and carrots or choose to omit everything and just cook the chicken alone. Let the oven do it's magic + wallah!
Ingredients
Here’s what you need to prepare this Jamaican Spatchcock Jerk Whole Roast Chicken today:
For the Chicken:
- Whole Chicken. A fresh, organic whole chicken is the star of this recipe. Spatchcocking helps it cook evenly and allows the jerk seasoning to soak into every bite. Substitute: Cornish hens or even a spatchcocked turkey for larger gatherings.
- Extra Virgin Olive Oil. Adds moisture and helps the dry rub cling to the chicken while crisping the skin beautifully. Substitute: Avocado oil or coconut oil for a slightly different flavor profile.
- Jerk Dry Rub Seasoning. The essential spice mix that brings smoky heat and authentic Jamaican flavor. Substitute: Cajun seasoning for a similar kick, or a homemade mix of paprika, garlic, onion powder, and allspice.
- Jerk Marinade or Paste. A wet jerk seasoning that adds depth, tanginess, and spice from fresh herbs, peppers, and citrus. Substitute: Peri-peri sauce or harissa paste for a fiery alternative.
- Garlic Cloves. Whole garlic infuses the chicken and pan juices with rich, savory flavor. Substitute: Shallots or roasted garlic for a milder sweetness.
- Carrots. Chopped carrots in the roasting pan add natural sweetness and create a flavorful base for the chicken stock. Substitute: Parsnips or sweet potatoes for a heartier twist.
- Onion. Provides aromatic depth and balances the spicy jerk marinade. Substitute: Red onion for a sharper flavor or shallots for subtle sweetness.
- Limes. Bright citrus cuts through the heat of the peppers and tenderizes the chicken. Substitute: Lemons for a more tangy, slightly less sweet profile.
- Fresh Thyme. Earthy and fragrant, thyme is a classic herb in Caribbean cooking that enhances the jerk flavor. Substitute: Fresh oregano or rosemary for a different herbaceous note.
- Scotch Bonnet Peppers. The signature pepper of Jamaican cuisine, offering fruity heat that defines jerk chicken. Substitute: Habanero peppers if scotch bonnets aren’t available.
- Unsalted Butter. Softened butter locks in moisture and helps achieve golden, crispy skin. Substitute: Ghee or dairy-free butter for a lighter or vegan-friendly option.
- Chicken Stock. Keeps the chicken juicy as it roasts and builds flavorful pan juices. Substitute: Vegetable stock or bone broth for a nutrient boost.
For the Maple BBQ Jerk Glaze
- BBQ Sauce. Adds smoky depth and pairs beautifully with the jerk spices. Substitute: Homemade tomato-based sauce or chipotle BBQ sauce for extra heat.
- Pure Maple Syrup. Balances the spice with rich sweetness and creates a sticky glaze. Substitute: Honey or agave syrup for a different natural sweetness.
- Jerk Marinade. Ties the glaze back to the chicken seasoning for layers of flavor. Substitute: A splash of hot sauce for added spice if you’re short on marinade.
How To Make Dry Rub Jerk Seasoning + Jerk Marinade
If you’re looking for more detailed information, I’ve got my own Jamaican Jerk Dry Rub and Jerk Marinade recipes ready for you to dive into. The marinade features classic Jamaican flavors, including pimento seeds and the fiery kick of Scotch bonnet peppers. Simply toss everything into a high-powered blender and blend on high until smooth and well combined. As for the dry rub, it’s all about gathering your ingredients and mixing them together—voilà, you’re all set!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHICKEN!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Jamaican Spatchcock Jerk Whole Roast Chicken. Everything from my fave baking sheet, skillet, mixing bowls, cooking thongs, cooking utensils, and more. SEE THEM HERE!
Tips for Spatchcocking a Whole Chicken
Spatchcocking (also called butterflying) is the best technique for getting crispy skin and evenly cooked roast chicken. By removing the backbone and flattening the bird, you reduce cook time and allow the jerk seasoning and maple BBQ glaze to infuse every bite. Here are a few pro tips:
- Use sharp kitchen shears: Heavy-duty poultry shears make cutting out the backbone quick and safe. Avoid dull scissors or knives that can slip.
- Press firmly to flatten: After removing the backbone, flip the chicken breast-side up and press down hard until you hear a crack. This ensures the chicken lays flat for even roasting.
- Season generously, including under the skin: With the bird opened up, you’ll have more surface area to rub in your jerk marinade, spices, and butter for maximum flavor.
- Don’t skip the resting time: Let your spatchcocked chicken sit at room temperature for about 20 minutes after seasoning. This helps the skin dry out slightly, creating a crispier finish.
- Use a wire rack (optional): Roasting the chicken on a rack allows hot air to circulate underneath, ensuring the thighs cook through just as perfectly as the breasts.
- Save the backbone: Don’t throw it away—use it for homemade chicken stock or soup for extra depth of flavor.
Spatchcocking might feel intimidating at first, but once you try it, you’ll never go back—especially when making Jamaican jerk roast chicken that deserves even cooking and bold, smoky flavor.
The Best Brine for Jamaican Spatchcock Jerk Chicken
Brining your chicken before roasting is one of the easiest ways to guarantee juicy, flavorful meat every single time. A brine works by soaking the chicken in a salted, seasoned liquid that tenderizes the meat and infuses it with extra flavor—perfect for balancing the heat of jerk seasoning.
Simple Jerk-Inspired Brine
- Water + Salt: The foundation that keeps the chicken moist and well-seasoned. About 8-10 cups of water + ¾ cup of salt, depending on the size of chicken.
- Brown Sugar: Adds a touch of sweetness and helps the skin caramelize. You'll need about ¼ cup.
- Garlic + Onion: Boosts savory depth. A bulb of garlic and 1 onion sliced.
- Citrus (lime or orange slices): Brightens the brine and tenderizes the chicken. About 1-2 of either citrus works.
- Fresh Thyme + Bay Leaves: Infuse earthy, aromatic flavor. A handful is great!
- Scotch Bonnet or Habanero (optional): For those who want extra heat even in the brine. I recommend 1-2 whole scotch bonnets slit.
How to Brine
- Dissolve the salt and sugar in water, then add the herbs, citrus, and aromatics.
- Submerge the spatchcocked chicken in the brine, cover, and refrigerate for 8–12 hours.
- Pat dry before seasoning with jerk rub and marinade.
Tip: Don’t skip drying the chicken! Moisture on the skin will prevent it from crisping. After brining, let the chicken rest uncovered in the fridge for an extra 1–2 hours to dry the skin naturally before roasting.
A good brine not only keeps your chicken tender but also ensures the jerk flavors, smoky glaze, and crispy skin shine through with every bite.
The Maple BBQ Jerk Glaze
The glaze is what sets this recipe apart from traditional jerk chicken. By combining pure maple syrup, BBQ sauce, and jerk marinade, you get a sticky, caramelized finish with layers of sweet, smoky, and spicy flavor. Brush it over the chicken during the last 10–15 minutes of roasting for the perfect glossy coating.
What to Serve with Jerk Whole Roast Chicken
You can serve this centerpiece-worthy Jamaican Spatchcock Jerk Whole Roast Chicken as a holiday entree with your favorite seasonal sides. I'll be serving this whole chicken with family favorites like:
- Creamy mashed potatoes, rich + buttery, perfect for all that gravy
- Keep things traditional with rice and peas, sweet plantains, or basmati or coconut rice
- Roasted butternut squash or baked sweet potato
- Stuffing with savory herbs and crispy edges
- Roasted Brussels sprouts
- Sweet potato casserole, fluffy and sweet with a crunchy pecan topping
- Green beans are so simple yet flavorful
- Baked mac + cheese or Jerk baked mac + cheese
- Tangy, sweet cranberry sauce to balance the turkey’s richness
- Soft homemade dinner rolls, ideal for soaking up every last bit of gravy!
Delicious Holiday Drink Recipes to Try!
- Apple Cider Mocktail
- Thanksgiving Punch Mocktail
- Best White Russian Mocktail
- Simple Lime Rickey Mocktail
- Traditional Vegan Jamaican Carrot Juice
- Dairy-Free Espresso Martini with No Kahlua
- Apple and White Grape Mocktail
- Ultimate Holiday Mocktail
- Pear Ginger Lemon + Thyme Drink
Cooking Time and Temperature for Spatchcock Chicken
Spatchcocking helps the chicken cook in about 75 minutes depending on the size of the bird. Roast at 400°F for a crispy golden skin while keeping the meat juicy. Always use a meat thermometer—165°F in the thickest part of the breast ensures it’s fully cooked.
Ingredient Substitutes + Meat Alternatives for Jerk
Making traditional jerk doesn't have to be left to only chicken. In Jamaica, it's also used for other types of meat and the possibility of switching things up with another meat or alternative is also a good idea:
- Pork (often done in Jamaica as well. Perfect combination of grilling and jerk flavors)
- Beef
- Tofu
- Chickpeas
- Other beans (black beans, kidney beans, etc.)
- Lamb
- Fish (also done in Jamaica)
- Other seafood (lobster, shrimp, etc.)
Storage + Make Ahead Tips
Make-Ahead: You can spatchcock, season, and marinate the chicken up to 24 hours in advance for even deeper flavor.
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Spatchcock chicken freezes well for up to 2 months.
Holiday-Friendly Tips for Making Spatchcock Jerk Roast Chicken
Making a whole roast chicken for Thanksgiving, Christmas, or Sunday dinner doesn’t have to feel overwhelming. With a little planning, this recipe can be stress-free and holiday-ready:
Spatchcock in Advance
You can spatchcock the chicken a day or two before cooking. Store it in the fridge covered, then season and roast when ready. This saves time on busy holiday mornings.
Brine or Marinate Overnight
For the juiciest, most flavorful meat, brine or marinate the chicken the night before. Not only does this cut down on prep work the day of, but it also allows the jerk spices to really soak in.
Make the Glaze Ahead
Prepare your maple BBQ jerk glaze a day or two early and store it in a jar in the fridge. Warm it slightly before brushing onto the chicken during roasting.
Roast on a Rack
Placing the chicken on a wire rack inside the roasting pan keeps the skin crisp and prevents soggy bottoms. Plus, it frees up the pan juices for gravy or drizzling over rice.
Use a Meat Thermometer
Don’t guess if the chicken is done—always check with a thermometer. You’re looking for 165°F in the breast and 175°F in the thighs.
Rest Before Carving
Once roasted, let the chicken rest for 10–15 minutes before slicing. This helps the juices redistribute, ensuring every piece is moist and flavorful.
Plan Your Oven Space
If you’re making multiple holiday dishes, spatchcock chicken is perfect because it cooks faster than a traditional whole bird. That means more oven time for sides and desserts.
Leftovers = Meal Prep Gold
Turn extra chicken into sandwiches, wraps, soups, or salads. During the holidays, it’s a lifesaver to have ready-to-go protein for the next day’s meals.
With these tips, your Jamaican Spatchcock Jerk Whole Roast Chicken will be the easiest—and most impressive—dish on your holiday table.
Common Q + A's for Jamaican Spatchcock Jerk Whole Roast Chicken
To store any leftovers, cut the chicken into pieces and add it to an airtight container and refrigerate for 3-4 days. To reheat, add servings to an oven until
Yup. Store leftovers in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven to keep the skin crisp.
I used a smaller whole chicken (b/n 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the marinade + glaze).
I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through.
Use a meat thermometer for best results. The thickest part of the breast should reach 165°F, while the thighs should reach about 175°F.
Yes! You can spatchcock and season the chicken up to 24 hours in advance. Keep it covered in the fridge until ready to roast. You can also make the maple BBQ jerk glaze 1–2 days ahead.
Spatchcocking isn’t required, but it helps the chicken cook faster and more evenly while giving you crispier skin. If you prefer, you can roast the chicken whole—just adjust the cooking time.
Scotch bonnets are traditional for Jamaican jerk chicken, but you can substitute with habanero peppers for a similar fruity heat. If you want less spice, use jalapeños or leave the peppers out.
Absolutely! This recipe works beautifully with turkey, especially for Thanksgiving. Just note that roasting time will increase depending on the size of your turkey.
Brining is optional but highly recommended for juicy, flavorful meat. If short on time, you can skip the brine and go straight to marinating with jerk seasoning.
Absolutely! Simply reduce or omit the scotch bonnet peppers and use a milder jerk seasoning blend. The maple BBQ glaze will still give you a sweet, smoky finish.
Classic pairings include rice and peas, fried plantains, roasted sweet potatoes, sautéed greens, roasted butternut squash, and cornbread. For holidays, you can also serve it with stuffing, mashed potatoes, or mac + cheese. See Blog Post for more options!
Of course! Simply swap the unsalted butter for a plant-based alternative like vegan butter, olive oil, or coconut oil. This will still keep the chicken juicy and flavorful while allowing the skin to crisp beautifully. The rest of the recipe, including the jerk seasoning and maple BBQ glaze, is naturally dairy-free.
More Delicious Jerk-Infused Recipes
- Baked Jamaican Pineapple Jerk Chicken
- BBQ Jerk Salmon Burgers
- Best Jamaican Jerk Chicken Pizza
- Jerk Salmon Tacos
- Baked Jamaican Jerk Chicken Salad
- Air Fryer Jamaican Jerk Potato Wedges
- BBQ Jerk Pulled Pork Sandwiches
- Authentic Jerk Chicken Rasta Pasta
- My Fave Cranberry BBQ Jerk Meatballs
- Jerk Salmon Avocado Toast
- Vegan BBQ Jerk Jackfruit Chipotle Burrito Bowl
MADE OUR RECIPE(S)?
If you tried my Jamaican Spatchcock Jerk Whole Roast Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Jamaican Spatchcock Jerk Whole Roast Chicken
Ingredients
CHICKEN:
- Organic whole chicken (About 5-10 lbs. is perfect; See Notes!)
- 2 Tbsps Extra virgin olive oil
- 3-4 Tbsps Homemade Jerk Dry Rub Seasoning
- 1 cup Jerk seasoning paste/marinade
- 4 garlic cloves, whole
- 2 medium carrots, peeled + chopped
- 1 onion, cut into quarters or sliced (You can use white, yellow, or red)
- 1-2 limes, halved
- handful of fresh thyme sprigs
- 2 scotch bonnet peppers, slit (You can also use habanero peppers as a substitute)
- ½ cup unsalted butter, softened at room temp.
- 1 cup chicken stock, organic (This is for cooking)
Instructions
BRINING THE CHICKEN [OPTIONAL]:
- Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.
- Remove from heat and add the remaining brining ingredients (See blog post for details), including additional cold water (about 8-10 cups if needed), stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.
- Clean your chicken by removing the neck, gizzards, and scooping out any excess tissue/fat/organs from inside and right under the skin. Rinse the chicken with water and squeeze a lemon or lime as your rinse to fully cleanse.
- Pat dry and carefully place the chicken in the brining bag and pour the brine (including all herbs) atop chicken until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.
- When ready, remove the brining bag with the chicken from the refrigerator, pat the chicken dry and allow it to air-dry for about 30 minutes to an hour before continuing recipe.
TO PREP + BAKE THE CHICKEN:
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a large baking dish/griddle pan or a large foil baking pan. Set aside.
- Using sturdy kitchen shears, cut along both sides of the backbone of the chicken to remove it, then flip the chicken over and press down firmly on the breastbone to flatten the bird fully. NOTE: You can use the removed backbone to make chicken stock. The result is a flattened chicken that cooks more quickly and evenly.
- Place the spatchcocked chicken onto prepared baking dish/pan and drizzle evenly with the olive oil, Jerk Marinade and Homemade Jerk Dry Rub Seasoning, spreading everything together with your hands until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight (tightly sealed in a brining bag or sealed bag) in the refrigerator or for up to 2 days. Remove and let it sit at room temperature before continuing steps.
- Now, using your fingers, generously rub the softened butter all over the skin of the chicken (back + front), ensuring that you get directly under the skin too, etc. Add a bit more of Homemade Jerk Dry Rub Seasoning and rub it in with the butter.
- Turn the chicken back onto it's back (the opened side) with the breast looking upward. Stuff the cavity (opening) of the chicken with garlic cloves, onions, sprigs of sage, thyme, and limes. Now, tie the legs together using kitchen twine string. NOTE: You can stuff chicken with additional sprigs of herbs for more flavor if desired. See Blog Post for details. Pour the chicken stock around the chicken the baking dish/pan.
- Roast chicken for 45 minutes or so, checking on it after the first 35 minutes or so----while spooning any liquids onto the skin to keep things moist.
TO MAKE THE MAPLE BBQ JERK GLAZE:
- In a saucepan over medium-high heat, add the BBQ sauce, maple syrup and jerk marinade stirring until combined. Let it boil for 1-2 minutes and remove from heat.
- After the 45 minute mark, generously brush half of the glaze onto the chicken----ensuring to get all over the tops and sides. Continue roasting (for another 20-25 minutes or so) or until chicken becomes beautifully charred and the thickest part of the chicken (breast area) reads 165 degrees Fahrenheit. Brush on the remaining glaze in the last 10 minutes.
- Once done, remove from oven and let it rest for about 20 minutes before carving and slicing.
- Bon Appetit!
Tips & Tricks
- STORAGE: To store any leftovers, cut the chicken into pieces and add it to an airtight container and refrigerate for 3-4 days. To reheat, add servings to an oven until
- SIZE OF CHICKEN:I used a smaller whole chicken (between 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the marinade + glaze) and expect to cook the chicken for a longer time.
- BEST COOKING TIP: I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through.
- MAKE AHEAD OPTION, ETC: See FAQ section!
Nutrition
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LET US KNOW!
This was amazing!! No lie!!
Do you have a recipe or any suggestions for a jerk sauce/gravy to serve this with?
Hi James! You can definitely make a Jerk sauce/gravy using my Baked Jerk Chicken Wings recipe on my site. Just follow the BBQ Jerk sauce instructions. 🙂
https://www.orchidsandsweettea.com/baked-jamaican-jerk-chicken-wings/
Hi, I’m confused by this recipe. Where does the marinade and maple syrup in the chicken come in? There’s another section for the Maple marinade which you add in at 45 minutes.
But I can’t see any instructions of where you add in the first lot of, jerk sauce.
Thanks very much
Hi Kath! Thanks so much for reaching out! In the recipe, you'll be mixing together the jerk marinade/maple syrup and brushing it on before/while baking as instructed. You only season the chicken with the jerk seasoning. I hope this helps! 🙂
Hello again,
Thanks for responding. When I go to the jerk dry rub recipe, there is no salt mentioned. Neither is there salt mentioned in this recipe, except for the potatoes.
Is one teaspoon salt added to the dry rub sufficient?
Thank you!
Hello Shanika,
Is no salt added to the raw chicken at all?
Hi Kimberly! There's salt in the jerk seasoning which is added to the chicken! 🙂