James Cochran's Scotch Bonnet BBQ Chicken Recipe

Blue background with a spatcock chicken on top, it has lime, chillies, and parsley on top. There's a jar of Scotch Bonnet Chilli Jam on the plate

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James Cochran's Scotch Bonnet BBQ Chicken

Servings

Prep time

25 minutes

Cook time

4.45 hours

Cold summers call for hot food, so it's time to make this spicy spatchcock when you next fire up your BBQ. Barbecued to perfection and smothered in Scotch Bonnet Chilli Jam, Chef James Cochran's BBQ chicken is definitely one to give a go this season.

Ingredients

1 whole cornfed chicken
2 litres of water
200g salt
20g jerk powder
3 limes, sliced
4 red chillies, chopped
1 spring onion, chopped
Parsley, chopped
20g Sauce Shop Original BBQ Rub
Sauce Shop x Chef James Cochran Scotch Bonnet Chilli Jam

Directions

Grab your whole chicken and spatchcock it, before scoring along the skin.

Make your brine by mixing boiling water with 3 tablespoons Scotch Bonnet Chilli Jam, salt, jerk powder, and Sauce Shop Original BBQ Rub.

Place the whole chicken in the brine for at least 4 hours, allowing it to soak up all the flavours.

Remove chicken from brine and smother in Scotch Bonnet Chilli Jam, before placing on the BBQ.

Barbecue the chicken for around 35-40 minutes, until cooked all the way through (we used a charcoal BBQ to get that smoky flavour).

Remove from the BBQ and top with chopped limes, chillis, spring onion and parsley.

Serve immediately and eat with a squeeze of lime.

Recipe Note

Double the amount of Scotch Bonnet Chilli Jam in the brine for an extra spicy chicken.

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