If you want BIG flavor in a shorter cooking time, this Jerk Spatchcock Chicken is your new go-to.

The chicken is seasoned deep, marinated with jerk and Cajun butter, opened flat to roast evenly, and finished with a gorgeous crispy skin.

The high heat locks in moisture, giving you tender meat and explosive flavor — perfect for weeknights, Sunday dinner, or meal prep.

Recipe Snapshot

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 4–6

Ingredients

1 whole chicken, spatchcocked (backbone removed & opened flat)

Fixings (optional for aroma under the chicken):

Sliced onion

Sliced bell pepper

Fresh herbs

Garlic cloves

Seasonings:

Cajun seasoning

Garlic powder

Onion powder

Paprika

Black pepper

Marinades:

Tony’s Cajun Butter Injector Marinade

1 can jerk seasoning or jerk paste

1 cup olive oil or melted butter (to thin the jerk marinade)

Instructions

1. Prep the Chicken

Pat the spatchcocked chicken dry.

Season generously on BOTH sides with Cajun seasoning, garlic powder, onion powder, paprika, and black pepper.

Tip: Lift the skin and season underneath for deeper flavor.

2. Inject for Juiciness

Use Tony’s Cajun Butter Injector to inject marinade into:

Both breasts

Thighs

Drumsticks

This ensures moisture and flavor all the way through.

3. Make the Jerk Butter Mixture

Mix together:

1 can jerk seasoning

1 cup olive oil or melted butter

Pour this mixture:

Under the skin

All over the chicken

Into slits or crevices

Over the top for a full jerk coating

4. Roast Hot & Fast

Preheat oven to 450°F.

Place sliced onions, peppers, garlic, and herbs on a baking sheet or roasting pan (optional).

Lay the spatchcocked chicken on top, skin-side up.

Roast for 1 hour 15 minutes or until:

Skin is crispy

Juices run clear

Internal temperature reaches 165°F in the thickest part

The high heat caramelizes the jerk seasoning beautifully.