Tooksie's Spatchcock Jerk Chicken
Chef Alexa
4
24 hours
1 hours
Jamaican
Why we spatchcock: Flattening the bird helps it cook faster, more evenly, and stay juicy—crispy skin, no dry breast. Always worth it.
I cut along one side of the backbone and open it up — no need to fully remove it.
Ingredients
1 whole chicken (spatchcocked)
1 tbsp avocado oil
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1 ½ tsp kosher salt
1 tsp black pepper
1 ½ tsp smoked paprika
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3 heaping tsp Jerk Me Up Scotchie
⅓ cup Sweet Pucker (added later — key step)
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6 shallots, halved
2–3 medium sweet potatoes, peeled + cut into chunks
Salted water (for boiling potatoes)
Vinegar + water (for washing chicken)
Directions
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Wash the chicken with vinegar and water.
Pat completely dry — this step matters.
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Lightly coat the chicken with oil.
Season all over with salt, pepper, and smoked paprika.
Add Jerk Me Up Scotchie and really massage it in (yes… feel it up properly, don’t be shy 😏)
Make sure you get under and around the breasts (or… the titties, if we’re being honest) so every part is coated.
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Let sit overnight for best flavor.
Add Sweet Pucker only 1 hour before cooking — the citrus will start to break down the chicken if left too long.
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Boil in salted water until fork tender. Drain and set aside.
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Heat cast iron pan over medium-high heat.
Add avocado oil, then place chicken skin-side down.
Weigh it down to get that deep, even golden crust.
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Flip chicken.
Add shallots (cut side down) and sweet potatoes around the pan.
Place chicken over them so everything roasts in those juices.
Pour over any remaining marinade — it’s going into a long cook, so it’s safe and adds serious flavor.
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Place in oven at 300°F for 1 hour 30 minutes.
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Increase heat to 400°F and roast until skin is deep golden, crisp, and glossy.
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Rest slightly, then carve.
Spoon those soft roasted shallots and sweet potatoes over everything.
