Whole Montego Bay Chicken Recipe

Prepare brine

In a large bowl, dissolve 3 tbs kosher salt and 2 tbs brown sugar into 4 cups warm water. Stir until dissolved. Add the 3 tbs lime juice, 2 tbs soy sauce, 1 tsp ground allspice and 1 tsp black pepper. Cool brine to room temperature if still warm.

Spatchcock chicken

Place the whole chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken and press down firmly on the breastbone to flatten (spatchcock). Pat dry with paper towels.

Brine the chicken

Submerge the spatchcocked chicken in the cooled brine in a container or resealable bag. Refrigerate for 2 hours (up to 4 hours for a firmer texture). Remove chicken from brine, rinse lightly under cold water, and pat thoroughly dry with paper towels.

Make the wet seasoning

In a blender or food processor add the scallions, thyme leaves, garlic, ginger, Scotch bonnet (start with half if you prefer less heat), pimento/allspice, 2 tbs dark rum, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1 tbs soy sauce, 2 tbs olive oil, 1.5 tsp sea salt and 1 tsp black pepper. Puree until smooth, scraping down sides as needed. Taste and adjust salt or heat.

Season the chicken

Rub the wet seasoning all over the chicken—under the skin of the breasts and thighs (gently separate skin with your fingers) and on the skin and underside. For best flavor let the seasoned chicken rest uncovered in the refrigerator for 1–3 hours to let flavors penetrate and the skin to dry slightly (this helps with crisping). If short on time, let rest at room temperature 20–30 minutes before roasting.

Preheat oven and prepare pan

Preheat oven to 425°F (220°C). Position a rack in a roasting pan or sheet pan with a wire rack; brush with 1 tbs olive oil. Place the spatchcocked chicken skin-side up on the rack. Tuck lemon or lime half under the breast or between thighs if desired.

Roast the chicken

Roast the chicken in the preheated oven for 35–45 minutes, depending on size, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C) and the skin is deep golden-brown and slightly charred at edges. Start checking at 30 minutes to avoid overcooking small birds.

Make basting glaze

While the chicken roasts, whisk together 3 tbs melted unsalted butter, 2 tbs honey and 1 tbs lime juice in a small bowl.

Baste and finish

During the last 8–10 minutes of roasting, brush the basting glaze over the skin once or twice, then return to oven until glaze is tacky and lightly caramelized. Remove chicken and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute.

Place the rested chicken on a cutting board. Using a sharp knife, cut along each breastbone and separate the breasts from the carcass; slice breasts crosswise. Remove wings and cut thighs and drumsticks at the joint. Arrange on a platter.

Spoon any pan juices over the sliced chicken and sprinkle with 2 tbs chopped fresh parsley and optional cilantro or extra thyme. Serve with lime or lemon halves for squeezing and side dishes such as rice and peas, fried plantains, or a crisp salad.