Indoor: Preheat oven to 425 degrees F. Follow directions for preparing chicken. Lay chicken (skin side up) on a foil-lined pan. Roast in preheated oven for 30 minutes. Turn brush with glaze and continue roasting for 10 minutes. Turn once more generously brush with glaze and cook an additional 10 to 15 minutes or until done.
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 whole roasting chicken
- 1/4 cup Jamaican jerk seasoning
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 cup dark rum
- 1/4 cup frozen pineapple juice concentrate
- 1 teaspoon allspice
- 2 tablespoons brown sugar
Instructions
- 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).
- In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside. Chicken can be prepared up to this point a day ahead.
- 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. Remove from heat; set aside.
- 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.
- Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks. Brush the flesh side with the glaze, then turn the chicken over and brush the skin side. 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. Transfer to cutting board; let rest 5 minutes before cutting. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 974 |
| Total Fat | 59 g |
| Saturated Fat | 17 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 65 g |
| Cholesterol | 324 mg |
| Sodium | 264 mg |
Reviews
I made this using the indoor/oven method and it was way overcooked/dry. This original recipe was from Sandra Lee’s cookbook and also on Food Network but the directions are slightly different between them and ambigous. I only roasted the chicken for about 45 minutes. The flavor were good so to correct the overcooking: turn down the temp to 375º and cook as directed, OR, roast for for 15 minutes per side at 425º.
you should wash your meat first
I have made this recipe numerous times now and we always enjoy it a ton! I never make it with the whole chicken, I use the chicken parts, or even boneless skinless breasts. I also cook it on our outdoor grill. This is one of our favorite dinners!
I’ve made this recipe several times and its always a hit with my family. We like to trying different ways of fixing chicken and I have to say I’m glad I tried it.
Thanks Sandra Lee!! I made a variation of this tonight and it was a big hit.
I brined the chicken in salt water for a couple hours and then used lite peach syrup and vanilla spiced rum in the sauce, as I didn’t have the pineapple concentrate or dark rum on hand. After grilling in skillet on stovetop, I baked off in oven at 375, for about 35 minutes.
I also added 1/2 teaspoon of the jerk/clove/cinnamon seasoning to my couscous, which was the side I chose. Great combination and flavor balance.
I would recommend Walkerwood jerk seasoning for any jerk recipe I enjoyed this recipe so did my family we are jamaicans and we liked the twist to making jerk chicken the glaze was really good
it is the best jerk chicken ever… used apple juice not rum
yummy
We used chicken breast instead of a whole chicken and it was just as good. After we seasoned the chicken with the spices, we let it sit for 20 minutes to let them sink in before grilling. Basting the breasts every 10 minutes with the glaze kept them from drying out in the oven.
Very easy recipe-watched on TV and decided to use this recipe today. The results are so good. Thanks Food Network and Sandra Lee.