By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
147 cal · 65 min
Grilled Spatchcocked Chicken with Jerk Seasoning
Recipe GLPRd740415ee9f878
A Caribbean-inspired grilled chicken dish featuring a spatchcocked bird seasoned with bold jerk spices. The chicken is flattened to ensure even cooking and maximum char, then finished on the grill to crispy, smoky perfection. This impressive presentation serves 12 and requires minimal ingredients for maximum flavor.
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Ingredients
3 tablespoons dry jerk seasoning, divided
1 tablespoon kosher salt, divided
1 whole chicken (4 to 5 pounds)
2 tablespoons vegetable oil
Directions
Remove the chicken from refrigeration 30 minutes before grilling to allow it to reach closer to room temperature for even cooking.
Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely. Reserve the backbone for stock if desired.
Flip the chicken over so it is breast-side up. Press firmly on the breastbone with the heel of your hand to flatten the bird, breaking the sternum slightly so it lies flat.
In a small bowl, combine 2 tablespoons of jerk seasoning with ½ tablespoon of kosher salt. Rub this mixture evenly over the skin and under the flesh of the chicken, working it into all crevices.
Brush the flattened chicken on both sides with vegetable oil. Season the remaining exposed areas with the remaining 1 tablespoon jerk seasoning and ½ tablespoon kosher salt.
Preheat your grill to medium-high heat (375–400°F). If using charcoal, arrange coals for both direct and indirect heat zones.
Place the chicken skin-side down on the grill grate over direct heat. Grill for 15–18 minutes without moving, allowing the skin to crisp and char.
Flip the chicken carefully and move it to the cooler, indirect-heat zone of the grill. Continue grilling for 25–30 minutes until the internal temperature reaches 165°F at the thickest part of the thigh, measured with an instant-read thermometer without touching bone.
Transfer the grilled chicken to a cutting board and rest for 5–10 minutes before carving and serving.
Comments
This is a straightforward, honest recipe that checks most boxes for a Charlotte household: chicken is cheap and universally available at every major chain, jerk seasoning lives in the spice aisle at Harris Teeter or Food Lion, and the stated 65 minutes is realistic for spatchcocking and grilling a whole bird. Cost per serving runs low, likely under $2 per person with a whole chicken around $8-12. The main limitation is yield and logistics—twelve servings assumes feeding a crowd or planning deliberate leftovers, which do reheat passably though grilled chicken dries slightly on the second day; for a weeknight family of four, you're buying a bird larger than needed or committing to intentional meal prep.
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