Butterflied Jerk Chicken

• Ready in 1h 30m

• Serves 4

• 619 calories

• 15.95g carbs

Butterflied Jerk Chicken could be just the gluten free and dairy free recipe you've been looking for. One serving contains 620 calories, 35g of protein, and 32g of fat. This recipe serves 4. For $3.13 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It works well as a main course. 2 people were glad they tried this recipe. It is a rather expensive recipe for fans of Central American food. This recipe from Foodnetwork requires jamaican jerk seasoning, roasting chicken, ground cloves, and ground cinnamon.

8 ingredients

1. 1 tsp allspice
2. 2 tbsps brown sugar
3. 1 cup rum
4. 1/2 tsps ground cinnamon
5. 1/4 tsps ground cloves
6. 1/4 cups jamaican jerk seasoning
7. 1/4 cups pineapple juice concentrate
8. 1 roasting chicken

Instructions

1. To butterfly chicken, start by removing neck, giblets, and cut away excess fat. Next, take a pair of kitchen shears and cut along both sides of backbone to remove. Turn chicken over skin side up and press down between the breasts to break the keel bone (this will allow the chicken to lay very flat on grill).
2. In a small bowl, combine jerk seasoning, cloves, and cinnamon.
3. Sprinkle liberally over all sides of chicken; set aside. Chicken can be prepared up to this point a day ahead.
4. For glaze: In a small pot over medium-high heat, combine all glaze ingredients. Bring to boil and cook until glaze thickens, about 15 to 20 minutes.
5. Remove from heat; set aside.
6. Set up grill for indirect grilling over medium heat or heat a 10-inch cast iron grill pan over medium-high heat. Oil grate when ready to start cooking.
7. Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks.
8. Brush the flesh side with the glaze, then turn the chicken over and brush the skin side.
9. Transfer the grill pan to the oven and bake until chicken is cooked golden and the internal temperature of the thigh registers 180 degrees F on an instant-read thermometer, about 30 minutes.
10. Transfer to cutting board; let rest 5 minutes before cutting.
11. Serve hot.