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Butterflied Jerk Chicken Recipe

Butterflied Jerk Chicken

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Average Rating:

Total Reviews: 51

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  • on December 27, 2009

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    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!

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  • on December 02, 2009

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    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.

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  • on June 17, 2009

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    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.

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  • on June 16, 2009

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    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

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  • on July 17, 2008

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    it is the best jerk chicken ever... used apple juice not rum

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  • on July 16, 2008

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    yummy

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  • on July 13, 2008

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    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.

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  • on November 01, 2007

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    Very easy recipe-watched on TV and decided to use this recipe today. The results are so good. Thanks Food Network and Sandra Lee.

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  • on October 29, 2007

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    I was extremely disappointed in this one. We even ended up taking off the skin and giving it to the dogs. Just didn't like it at all.. :(

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  • on May 29, 2007

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    Try it with chicken pieces, instead of whole chicken, with the skin on.

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