Jerk Spiced Butterfly Chicken

Jerk Spiced Chicken – Baked/Broiled or Grilled

(note: while this not the "real deal" it is a decent shortcut - and makes excellent leftovers)

The Paste:

2 Tbs Jerk Spice (Get a blend that lists actual spices)

~ 1 Tbs oil

½ an onion – peeled & roughly chopped

1 Tbs soy sauce

Juice of 1 lime (1-2 Tbs)

2 tsp fresh ginger

Combine in a blender.

Butterfly a chicken

(Video help!) 

and then stuff the paste under the skin – start the video at about 1 min

(Video help!)

If you have time and space - place it like this, uncovered in the fridge
to dry the skin out a bit.
The string is optional - it just helped fit the chicken on the pan I was working with.

Simplest way to cook: Oven – on a pan lined with foil

(or if you are cooking greens - extra collard/kale leaves)

425˚F for about 25 min.  When temps are showing close to done (finish temp = Breast temp about 150˚F, Thigh temp about 170˚F)

Put under low broiler to crisp the skin, and finish cooking.

This one was done on the grill - but the point is - dark is FINE.

Crispier way to cook: Grill – work with a clean grill, and then oil grate as its heating – and then again right before you put on the chicken.

Start bone side down over medium direct heat for about 10 – 15 min (If the underside gets a bit crispy – no problem).

Change to indirect heat – and cook skin side down for about 20 min more - (Breast temp about 150F  Thigh temp about 170 F)

Rice to go along side:

2 cups cooked rice (cook rice, use leftover rice, 90sec. rice etc.)

2 tsp oil

1 can Seasoned black beans (Cuban flavors, chili beans etc.) partially drained.

1 red pepper – cut into small dice

2 cloves garlic – chopped

Cilantro

Heat the oil in frying pan over medium-high heat.  Briefly fry garlic, then add peppers cook 5 – 8min.  Add partially drained beans.  Stir until heated through.  Stir in the cooked rice.  Heat it through.

Add greens – cook with the other half of the onion.

Need a greens recipe?

Pile o' greens (I had collards, arugula and sorrel) - rinsed and torn
1/2 onion (the other half), chopped
1 tbs fat/oil
chicken broth/water
salt/seasoning to taste

Heat the oil in the pan - cook the onion until soft.  Stir in the greens.  Add seasoning and broth/water - 1/2 way up the side of the pan. Bring to a boil, reduce to simmer.  Let the broth slowly steam off.  Over the course of 20 - 40 minutes, taste for doneness, add seasoning as needed. Add more liquid if they needs more cooking.