Jerk Chicken Recipe with Sweet Curry Sauce

Jamaican jerk chicken on a platter with cilantro.

4.75 from 8 votes

Jerk Chicken Recipe with Sweet Curry Sauce

This spatchcocked oven-jerk chicken is seasoned with authentic Jamaican jerk spices and baked in a cast-iron skillet. A simple sweet curry sauce balances the heat beautifully.

Course Main Course

Cuisine American

Keyword jerk chicken

Dietary Restrictions Egg Free, Gluten-Free

Prep Time 20

Cook Time 50

Marinating 2

Total Time 3 10

Servings

Calories 1043.37kcal

Author Lisa Lotts

Equipment

1 10-12" cast iron skillet or heavy bottomed pan

Ingredients

5 pound chicken backbone removed
¼ cup Jamaican Jerk seasoning preferably Walkers Wood
1 cup unsweetened apple juice
½ cup sugar
1½ teaspoons curry powder
1⅓ cup heavy cream
½ teaspoon kosher salt
1 small Granny Smith apple peeled, seeded cut into 1/4" dice
¼ cup cilantro chopped

Instructions

SPATCHCOCK THE CHICKEN:

Use a pair of poultry sheers to cut out the backbone of a 5 pound chicken, by cutting from the tailbone up one side of the spine and then again on the other side. Remove the backbone, flip the chicken so the breast side faces up and use the heel of your hand to press on the upper breast, snapping the furcula (wishbone) and allowing it to lay flat.

SEASON THE MEAT:

Rub the chicken all over with ¼ cup Jamaican Jerk seasoning. Transfer the chicken to a zip-top storage bag or place it on a platter, cover tightly with plastic wrap, and marinate in the refrigerator for 2 hours or overnight for the best flavor. (Note: you don't have to marinate it, but it'll be better.)

TO ROAST:

Take the chicken out of the refrigerator half an hour before you intend to cook it. Move the oven rack to the bottom third of the oven. Place a 10-12" cast iron skillet in the oven and preheat to 500°.
When the oven reaches 500°, use potholders to remove the skillet and place it on a heat-safe surface. Place the chicken in the skillet, skin side down and return the skillet to the oven. Turn the oven temperature down to 450°.
Cook the chicken for 25 minutes, then carefully flip it so the skin side is up. Continue cooking for 20 minutes, or until the internal temperature reaches 160°. (Safe temperature for chicken is 165°, but chicken continues to cook after you take it from the oven, so to avoid overcooking, I usually take it out just before reaching that temperature)
Transfer the chicken to a cutting board, tent with tin foil and let it rest for 5-10 minutes so the juices can redistribute throughout the meat.

FOR THE SWEET CURRY SAUCE:

While the chicken is roasting, combine 1 cup unsweetened apple juice and ½ cup sugar in a small saucepan. Bring the apple juice mixture to a boil until the sugar dissolves, then reduce the heat to a simmer and cook until the liquid is reduced by half (about 10 minutes). Stir in 1½ teaspoons curry powder and stir to combine.
Add 1⅓ cup heavy cream and 1 small Granny Smith apple bring to a boil. Reduce the heat to a simmer and cook until the liquid is reduced and the apples are softened (10-15 minutes). Season with ½ teaspoon kosher salt, if desired.
Carve the chicken and arrange it on a platter. Spoon curry sauce over the chicken and sprinkle with ¼ cup cilantro to serve.

Video

Notes

Spatchcock and season the chicken the night before to allow the flavors to penetrate.
Store leftover jerk chicken in an airtight container in the refrigerator for 3-5 days.
Store the apple-curry sauce in a separate container for up to 5 days.
Reheat the chicken in the oven at 350°F. for 8-10 minutes until hot.
Reheat the apple curry sauce in a saucepan over medium heat, or microwave in 30-second bursts.

Nutrition