Jerk butterflied chicken

Name: Jerk butterflied chicken
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Jamaican
Ingredients: 2 chickens, cut into 4 but still on the bone; 1 tsp whole allspice berries; 2 tsp fresh thyme leaves; 1 tsp black peppercorns; 2 tbsp honey; 3 tbsp soy sauce; 3 scotch bonnet chillies (or habaneros); 5 garlic cloves; 3cm x 3cm piece ginger, peeled and sliced; 2 spring onions, white part only; 1 small brown onion, diced; 2 tbsp vegetable oil; 1 tsp salt; 3 limes

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Jerk butterflied chicken

Ingredients

2 chickens, cut into 4 but still on the bone
1 tsp whole allspice berries
2 tsp fresh thyme leaves
1 tsp black peppercorns
2 tbsp honey
3 tbsp soy sauce
3 scotch bonnet chillies (or habaneros)
5 garlic cloves
3cm x 3cm piece ginger, peeled and sliced
2 spring onions, white part only
1 small brown onion, diced
2 tbsp vegetable oil
1 tsp salt
3 limes

Directions

To a blender, add the scotch bonnets, allspice berries, onion, spring onions, ginger, garlic, thyme, honey, soy sauce, salt, pepper, and juice of 1 lime. Blend well and rub all over the chicken. Leave in the fridge to marinate for 1-4 hours.
Grill your chicken, flipping every 7-8 minutes and brushing on any leftover marinade during the cooking.
Cook until the thickest part reaches 66°C (150°F). Remove from the grill and rest for 5-10 minutes before carving.
Garnish with more lime wedges and enjoy!