Spatchcock Jerk Chicken Recipe Using DivineKuizine Jerk Rub & Jerk Sauce

A Flavor-Packed, Caribbean-Inspired Roast Chicken. There’s nothing like a beautifully roasted spatchcock chicken—golden, crisp, juicy, and full of bold flavor. But when you bring DivineKuizine Jerk Rub and DivineKuizine Jerk Sauce into the mix? You unlock a whole new level of Caribbean-inspired magic.

This Spatchcock Jerk Chicken recipe is perfect for weeknights, special dinners, or holiday spreads when you want something unforgettable on the table. Spatchcocking allows the chicken to lie flat, helping it cook faster and more evenly while sealing in moisture and creating the perfect canvas for rich, smoky, spicy jerk flavor.

Why Spatchcock?

Spatchcocking (or butterflying) removes the chicken’s backbone so the bird can lay flat. Benefits:

• Faster, more even roasting

• Crispier skin

• Deeper, more consistent seasoning

• Juicier final result

And when paired with DivineKuizine jerk seasonings, every inch gets coated with flavorful heat.

Why You’ll Love This Recipe

• Full of Flavor – DivineKuizine Jerk Rub adds layers of warm spices, heat, and depth.

• Balanced Heat – DivineKuizine Jerk Sauce brings sweet, spicy, tangy jerk perfection.

• Quick Cooking – Spatchcock chicken cooks faster and more evenly.

• Perfect for Grilling or Oven-Roasting – Works beautifully either way.

Prep: 20 min Marinate: 8 hrs.–overnight Cook: 50 min Serves: 4–6

Ingredients

• Spatchcock chicken

• Butter (under skin)

• Sazon, seasoned pepper, salt, onion powder, complete seasoning

• Garlic olive oil + fresh garlic

• Green seasoning

• Chicken broth or bouillon

• Potatoes (½-inch cubes)

• Carrots(½-inch rounds)

• Red onions

• Bell peppers (yellow, red, orange, green)

• Scotch bonnet peppers

• Fresh thyme

• 1–4 tsp DivineKuizine Jerk Seasoning (heat level to taste)

• ½ cup DivineKuizine Jerk Sauce

• Lime, vinegar & water (for cleaning)

1. Clean the Chicken

Start by cleaning your chicken the traditional Caribbean way:

• Rinse the chicken with a mixture of lime juice, water, and a splash of vinegar.

• Remove excess liquid and pat the chicken completely dry. Dry chicken means crispier skin and better seasoning penetration.

2. Season the Chicken

Season generously using these blends and aromatics:

Dry Seasonings (1–2 teaspoons each)

• Sazon

• Complete seasoning

• Seasoned pepper

• Salt

• Onion powder

• Oil & Fresh Aromatics

Drizzle with garlic-flavored olive oil

• Add fresh minced garlic directly into the olive oil for extra flavor.

• Rub the oil mixture all over the bird for even coverage.

3. Add the Green Seasoning

Add 2–3 tablespoons of green seasoning:

• Massage it inside the cavity

• Massage it underneath the skin

• Massage it lightly on top of the skin

This gives the chicken fresh, herbaceous Caribbean flavor from the inside out.

4. DivineKuizine Jerk Seasoning (Choose Your Spice Level)

Massage the chicken thoroughly—inside, outside, and under the skin—with DivineKuizine Jerk Seasoning.

Choose your heat level:

• Less Spicy: 1–2 teaspoons

• More Spicy: 3–4 teaspoons for maximum heat and depth

Make sure every surface is well-coated.

5. Add the Butter Base

Rub softened butter all over the chicken, including underneath the skin. This helps create golden, flavorful skin and keeps the meat extremely juicy as it cooks.

• Add 1 thick slice or pat of butter under each section of the skin (breast + thighs).

• Spread any remaining butter all over the surface of the chicken.

6. Marinate

Cover your seasoned chicken and let it marinate:

• Minimum: 8 hours

• Best: Overnight

The longer it rests, the deeper and richer the jerk flavor becomes.

Prepare Your Roasting Pan (Vegetables + Aromatics)

This step adds incredible depth and turns your chicken into a full meal.

Vegetable Bed

Add the following to the bottom of your roasting pan:

• Potatoes, cut into ½-inch cubes

• Carrots, sliced or cubed

• Red onions, roughly chopped

• Colored bell peppers (yellow, red, orange, and green)

Toss lightly with a little oil and a pinch of salt.

Add Aromatics

Scatter on top of the vegetables:

• Fresh garlic cloves

• Fresh thyme

• Scotch bonnet peppers (whole for flavor, or sliced for heat)

Lay the Chicken on Top

Place your marinated spatchcock chicken directly on top of the vegetables and aromatics. This allows the veggies to soak up all the juices while the chicken roasts evenly.

Jerk Sauce Broth Mix (Flavor Booster)

In a small saucepan, combine:

• DivineKuizine Jerk Sauce

• Chicken bouillon cubes OR chicken broth

Simmer on low heat until everything is melted and blended into a smooth, flavorful liquid.

Pour Into Pan

Pour this mixture into the bottom of the roasting pan, around the vegetables (not over the chicken skin).

This creates a flavorful steam that keeps the chicken juicy while the vegetables braise in jerk goodness.

Roasting Instructions (Foil Method)

1. Cover & Bake First

Cover the roasting pan with foil to trap moisture. Bake at 375°F for 25 minutes.

2. Uncover & Crisp

Remove foil and increase heat to 400°F.Bake for another 25 minutes or until the skin is golden and crisp.

Internal temp should reach 165°F.

3. Rest & Serve

Let the chicken rest 10 minutes before slicing. Serve with the roasted vegetables , coconut rice and extra DivineKuizine Jerk Sauce.

Video Note

👉 Want to see the full process step-by-step? Make sure to check out the video of me making this recipe!