Jerk chicken

By Chuck Hughes
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  • 1 whole chicken (4-5 lbs)
  • ½ tablespoon of My Greek Landlord’s Extra Virgin Olive Oil
  • ½ tablespoon of butter
  • Chuck's Jerk Marinade


  1. Purchase whole chicken (four to five pounds) and have butcher cut it in half (butterflied). Pound the chicken to an even thickness using a meat mallet. Place the chicken in a bowl, and coat with marinade. Refrigerate for four to six hours, or, for best results, overnight.
  2. On Grill: Preheat grill to a high heat. Cook chicken on grill for six to eight minutes, until juices run clear.
  3. In Oven: Preheat oven to 400°F. Heat a large sauté pan over medium-high heat. Once hot add half a tablespoon of olive oil and half a tablespoon of  butter. Place chicken in pan and sear until golden brown on each side. Place seared chicken in baking pan and bake in oven for 45 mins (until internal temperature reaches 160°F)


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