Two Sisters The Best Dressed Chicken Spatchcock
Ingredients
- 1 whole The Best Dressed Chicken (3-4 lbs)
- 2 scotch bonnet peppers, seeded and minced (or 1 tsp hot sauce)
- 2 tbsp ground allspice
- 3 tbsp fresh thyme leaves
- 1 tbsp fresh pepper elder leaves, chopped (or 1 tsp dried)
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
Spatchcock the chicken
- Place the Best Dressed Chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Flip the chicken over and press firmly on the breastbone to flatten.
Create the rub
- Mix scotch bonnet peppers, allspice, thyme, pepper elder, brown sugar, garlic, lime juice, and olive oil into a paste—season generously with salt and pepper.
Season and rest
- Rub the mixture all over the chicken, working it under the skin where possible. Let rest at room temperature for 30 minutes or refrigerate up to 4 hours.
Prepare for grilling
- Preheat your grill to medium-high heat. If using a gas grill, create zones with one side slightly cooler.
Grill to perfection
- Place chicken skin-side down on the hottest part of the grill. Cook for 8-10 minutes until skin is golden and crispy. Flip and move to cooler side, cooking another 15-20 minutes until the internal temperature reaches 165°F.
Rest and serve
- Let rest 5 minutes before carving. Serve with festival bread, rice and peas, and a simple salad.
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