Peruvian Chicken with Jamaican Jerk Spice

Back by popular demand…Using a similar recipe to that I posted earlier except 1.5 TBS of Dizzy Pig Jamaican Firewalk spice was added to the marinade to add a bit of heat.

As before, I first spatchcocked (butterflied) the chicken.

OnPoint Peruvian Chicken with Jamaican Jerk Spice
Spatchcocked Peruvian Chicken with Jamaican Jerk Spice, grilled on a Kamado Joe Ceramic Cooker
Recipe type: Dinner
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
  • 1 6 LB chicken (Wegmans)
  • Chicken Marinade: (from
  • 1½ TBS garlic power
  • 1 TBS minced garlic
  • 1 TBS and 1 Tsp ground cumin
  • 4 TBS white vinegar
  • 2½ TBS paprika
  • 2 Tsp black pepper
  • 3 TBS white wine
  • 3 TBS vegetable oil
  • 1½ TBS of Dizzy Pig Jamaican Firewalk
  1. Spatchcock Chicken with poultry shears. i.e. Put bird breast down and cut out backbone, flatten and turn back over.
  2. Wash bird with cold water then lemon water (juice of one lemon and 2 cups cold water). Pat dry and use fork to poke holes all over. Then cover with marinade (see below) and let sit in fridge for 8 hours (overnight is preferred). Note: I also put the marinade under on the breast meat.
  3. If possible take out of bag and return to fridge for a few hours to help dry up the skin. Take bird out of fridge 1 hour before grilling to bring temp up a bit.

  4. Preheat Kamado Joe to 350, grilled under direct heat using the grill extender accessory to keep the bird from being too close to the coals
  5. Grilled breast side down for 15 minutes to brown the breast a bit, then flipped over and cooked for about 1 hour at 350-400 until breast temp was 165. About 1 hour . Removed from heat and and let rest before carving (20 minutes).
  6. Also grilled up some russet (baking) potatoes. Brushed with Olive Oil and grilled with chicken.
  7. Carve up and Serve...Enjoy...
Chicken was OnPoint....



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