Name: Butterflied jerk chicken recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Cuisine: american
Ingredients: 1 Free Range Whole Chicken, butterflied*; 36.40 gm Australian Extra Virgin Olive Oil; 40.00 ml garlic powder; 9.60 gm salt; 18.00 gm white sugar; 20.00 ml dried oregano leaves; 2 tsp allspice; 2 tsp chilli powder; 1 tsp ground black pepper; 2.50 gm ground cinnamon; 1 tsp ground cloves; 1 whole fresh pineapple, peeled and cored and cut into small pieces; 2 jalapeno chili, seeds and membrane removed, diced; 18.20 gm Australian extra virgin olive oil; 125.00 ml coriander leaves, finely chopped; Sea salt, to taste; 1.300.00 gm jasmine rice; 1/2 tsp turmeric powder; 42.50 gm sultanas; 10.00 ml grape seed oil; 10 jalapenos, sliced; 2 cloves garlic, roughly chopped; 10.00 ml coriander seeds; 1/2 tsp cumin seeds; 2 ripe peach, skin removed, chopped; 4.80 gm sea salt; 18.00 gm sugar; 40.00 ml rice wine vinegar; Coriander sprigs, to serve; Lime wedges, to serve

Butterflied jerk chicken recipe

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Vibrant and irresistible jerk chicken by Hayden Quinn, served with your favorite sides and garnishes. Delightful to cook and savor.

Ingredients:

1 Free Range Whole Chicken, butterflied*
36.40 gm Australian Extra Virgin Olive Oil
40.00 ml garlic powder
9.60 gm salt
18.00 gm white sugar
20.00 ml dried oregano leaves
2 tsp allspice
2 tsp chilli powder
1 tsp ground black pepper
2.50 gm ground cinnamon
1 tsp ground cloves
1 whole fresh pineapple, peeled and cored and cut into small pieces
2 jalapeno chili, seeds and membrane removed, diced
18.20 gm Australian extra virgin olive oil
125.00 ml coriander leaves, finely chopped
Sea salt, to taste
1.300.00 gm jasmine rice
1/2 tsp turmeric powder
42.50 gm sultanas
10.00 ml grape seed oil
10 jalapenos, sliced
2 cloves garlic, roughly chopped
10.00 ml coriander seeds
1/2 tsp cumin seeds
2 ripe peach, skin removed, chopped
4.80 gm sea salt
18.00 gm sugar
40.00 ml rice wine vinegar
Coriander sprigs, to serve
Lime wedges, to serve

Instructions:

Combine all spices in a small bowl and thoroughly mix. Rub the spices over both sides of the chicken, allowing it to marinate while you prepare the rest of the dish.
While the chicken is marinating, prepare the hot sauce. In a medium saucepan over medium heat, combine all ingredients. Cover and cook for 30 minutes until the ingredients have softened. Let it cool slightly, then use a stick blender to blend until smooth. Allow the sauce to cool completely before transferring it to a jar or sauce bottle.
Enhance your rice by infusing it with warm turmeric and plump sultanas at the beginning of the cooking process. Keep it warm until you're ready to enjoy its aromatic flavors.
While the hot sauce and rice cook, preheat a hooded BBQ or oven to 200C. Cook chicken skin side up for 15 minutes, flip and cook skin side down for 5 minutes or until slightly charred, then turn skin side up and cook for a further 15 minutes or until chicken is cooked through and juices run clear when tested. Allow to rest before serving.
Prepare the pineapple salsa by combining all ingredients in a bowl. Chill in the refrigerator until serving time while the chicken cooks.
Serve the components family style for a customizable experience, top with a generous spoonful of hot sauce, and garnish with additional coriander and lime.

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