Jerked spatchcock chicken and plantains from So Good: 100 Recipes from My Kitchen to Yours (page 126) by Richard Blais

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 1-12 hours.

  • fprincess on September 11, 2017

    Disappointed that he doesn't explain how to spatchcock or remove the breast cartilage (I know how to spatchcock but wasn't sure how to remove the cartilage), and also that he called for a pre-made jerk spice mix, although that does save time. I used Walkerswood hot & spicy with the amount specified, and could have used a bit more (it wasn't very hot). The chicken turned out great but I had to cook it about 20 min more than what the recipe called for (it was a fairly large chicken). Also I lost most of the skin to the grill; it would have been good to have tips to avoid that!

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