Caribbean Spice Chicken
Food and Drink

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Caribbean Spice Chicken

"We made an easy three-ingredient spatchcock chicken…including the chicken. Simple, tasty and a little spicy thanks to Chef of the Future Floribbean Rub & Seasoning sprinkled generously over the top and bottom of our chicken. During the last ten minutes Patti brushed on All Spice Café’s Caribbean Spice Sauce. The All Spice Café’s Caribbean Spice Sauce is not like anything I have ever tasted. It’s a really zingy sauce (not hot) that’s all natural and gluten free and leaves your mouth with a “happy glow.” The best I can describe it, a very pleasant, even refreshing glow. Already thinking of other things to use it with. Patti served the chicken with a simple box stuffing and cauliflower that came with its own cheese sauce. A super tasty mid-week dinner!"

Ken Fisher
Prep Time: 5 minutes Cook Time: 60 minutes at 350°F Grill: Green Mountain Wood Pellet Grill/Smoker Pellets: Pacific Pellet Northwest Apple
  • 1 6-pound chicken, spatchcocked
  • Chef of the Future Floribbean Rub & Seasoning
  • All Spice Café Caribbean Spice Sauce

To spatchcock the chicken, using kitchen shears or a sharp knife, cut down both sides of the backbone and remove it. Now that the backbone is removed, spread and flatten the bird. Sprinkle both sides with Chef of the Future Floribbean Rub & Seasoning.

Preheat the grill and Grill Grates to 350°F. Place the chicken skin side down on your preheated Grill Grates for about 4 minutes, then do a quarter turn for another 4 minutes. This will give you those beautiful grill marks, or flavor bars as I call them. You can skip this part if you want. It’s only for looks, but they say you eat with your eyes first.

Then flip the chicken over so the skin side is up. Grill at 350°F for about an hour. Brush with your All Spice Café Caribbean Spice Sauce the last 10 minutes of your cook so it doesn’t burn. You are looking for an internal temperature around 180°F. I like the way the meat flakes apart. U.S.D.A. safe for chicken is 165°F. Pull the chicken off the grill, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Cooking in the Oven: We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing in the oven: time and temperature. That’s what it is all about. For this chicken I did 60 minutes at 350°F. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels. And it easily travels to any tailg

How to Spatchcock a Chicken Video: