Easy Whole Jerk Grilled Chicken

With Optional Jerk BBQ Glaze

The real deal. This is the ultimate whole jerk chicken — smoky, spicy and packed with flavour. Perfect for BBQs with family and friends, and guaranteed to have everyone coming back for more. The optional jerk BBQ glaze takes it to the next level for extra flava.

Serves: 4–6
Prep: 15 minutes (+ marinating time)
Cook: 1 hour 30 minutes

Ingredients

  • 1 whole chicken (medium–large)

  • 1 scotch bonnet pepper, finely chopped (use half for a milder heat)

  • 1 cup spring onions, chopped

  • 1 tbsp pimento (allspice) seeds, crushed

  • 2 tsp fresh thyme leaves

  • 4 tbsp jerk seasoning paste

  • 1 tsp chicken seasoning

  • Jerk BBQ sauce (optional, for glazing)

  • Vegetable oil, for brushing

Method

  1. Wash the chicken with lemon and water, then pat dry. Carefully singe off any remaining hairs over an open flame if needed.

  2. In a bowl, mix together the scotch bonnet, spring onions, pimento seeds, thyme, jerk seasoning paste and chicken seasoning.

  3. Optional: Remove the backbone of the chicken to butterfly it — this helps it cook more evenly.

  4. Massage the seasoning mixture all over the chicken, making sure to get under the skin and inside the cavity.

  5. Cover and marinate in the fridge overnight (bottom shelf) for best flavour.

  6. When ready to cook, remove the chicken from the fridge and lightly brush with oil.

  7. Cook on a BBQ over indirect heat (or a grill with the lid down) for about 1 hour, turning occasionally.

  8. After 1 hour, brush generously with jerk BBQ sauce (if using) and continue cooking for a further 15–30 minutes, until cooked through and nicely charred.

  9. Rest the chicken for 10 minutes before carving and serving.

 

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