- 1 tbsp Jamaican jerk seasoning
- 2 spring onions
- 1 cayenne chilli
- 2 tbsp tamari
- 1 lime
- 1 tbsp Demerara sugar
- 1.7kg av. spatchcock chicken
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
Get started: Make the jerk marinade. Trim the spring onions, and separate the white and the green ends. Finely chop the white ends and slide into a bowl. Save the green ends for later. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop. Finely grate the lime zest. Slide both into the bowl and stir in the jerk seasoning, Demerara sugar, tamari, the juice, from half the lime, 1 tbsp oil and a good pinch of salt and pepper.
Unwrap the chicken and pop in a roasting tin. Pour in the marinade and rub all over. Set aside for 30 mins to come to room temperature.
Cooking indoors: Heat your oven to 180°C/Fan 160°C/Gas 4. Loosely cover the chicken with a layer of foil. Slide the chicken into the oven and roast for 45 mins.
After 45 mins, remove the foil, baste the chicken and return to the oven, uncovered, for a further 15 mins, till dark golden and crispy. To check if it’s cooked through, insert a skewer into the thickest part of a thigh. The juices should run clear. If not, return to the oven for another 5-10 mins before checking again. Transfer the cooked chicken to a plate and allow to rest for 20 mins before carving.
Finely slice the green spring onion tops and scatter over the chicken. Serve with wedges of the zested lime for squeezing.
Cooking outdoors: Light your barbecue and bring the coals to a medium temperature.
Place the chicken skin side down over a hot part of the barbecue and cook for 4-5 mins, or till well coloured. Flip over and cook for a further 4-5 mins. Transfer the chicken to a cooler part of the barbecue and cook with the lid on for 1 hr.
To check if it’s cooked through, insert a skewer into the thickest part of a thigh. The juices should run clear. If it needs a little longer, return the chicken to the barbecue for a further 5-10 mins before checking again.
Transfer the cooked chicken to a plate and allow to rest for 20 mins before carving. Finely slice the green spring onion tops and scatter over the top. Serve on a platter with wedges of the zested lime.
Know your grill: When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off.
One you marinaded earlier: Be super organised and rub your jerk marinade into the chicken the night before cooking. Not only will your prep on the day be a breeze, but all of those wonderful spices will have been able to work right into the meat for an added boost of flavour.
Next week in the Summer Roast Box: Italian Pulled Brisket with Salsa Verde. Tender, juicy strands of smoky beef brisket slathered in fragrant and tangy green sauce.
Knock up a fresh and simple kohlrabi and french bean salad to serve alongside your beef. Slice the kohlrabi into matchsticks and tossed with blanched beans. Dress with chopped anchovies, fresh mint, basil, lemon and a good glug of olive oil.