Caribbean Spice Chicken
This simple, flavorful Caribbean Spice Chicken is a three-ingredient spatchcock recipe that’s easy enough for a weeknight but impressive enough for guests. The bird is seasoned generously with Chef of the Future Floribbean rub, seared briefly on hot grill grates for attractive grill marks, then cooked on a wood pellet grill at 350°F (177°C). During the last ten minutes, a brush of All Spice Café Caribbean Spice Sauce adds a bright, zingy finish that isn’t spicy hot but leaves a pleasant, refreshing “happy glow.” Serve with your favorite sides for a delicious mid-week dinner.
Caribbean Spice Chicken — Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 60 minutes @ 350°F (177°C)
Grill used: Green Mountain wood pellet grill/smoker
Recommended pellets: Gourmet apple or a mild fruitwood blend
Ingredients
- 1 whole chicken, about 6 lb., spatchcocked
- Chef of the Future Floribbean Rub & Seasoning (to taste)
- All Spice Café Caribbean Spice Sauce (for finishing)
How to Spatchcock
Spatchcocking, or butterflying, removes the backbone so the bird lays flat and cooks evenly. If you need a visual guide, follow a trusted spatchcock tutorial before you begin. The flat shape speeds cooking and promotes even browning across the skin.
Directions
1. Spatchcock the chicken and pat it dry. Sprinkle both the top and the underside liberally with the Floribbean rub, pressing the seasoning gently into the meat.
2. Preheat your pellet grill to 350°F (177°C). If you have heavy-duty grill grates, place the chicken skin-side down for about 4 minutes, rotate a quarter-turn and sear another 4 minutes to get attractive grill marks. This initial sear is optional but adds visual appeal and a little extra flavor.
3. Flip the chicken so the skin side is up, close the lid, and cook at 350°F (177°C) for approximately 60 minutes. In the final 10 minutes, brush the chicken with Caribbean Spice Sauce so the sugars in the sauce caramelize without burning.
4. Target an internal temperature around 180°F (82°C) if you prefer meat that flakes easily; the USDA minimum safe temperature for chicken is 165°F (74°C). Remove the bird from the grill, tent loosely with foil, and let it rest for 5–10 minutes. Remember the internal temperature can rise several degrees after pulling from the heat.
5. Carve and serve. The finishing sauce adds a bright, citrusy-sweet note that pairs well with simple sides like roasted cauliflower, stuffing, rice, or a leafy salad.
Notes on Pellets and Smoke
A recipe is an outline; feel free to experiment with pellet flavors until you find a combination you enjoy. At grill temperatures above 250°F (121°C), there’s little smoke flavor, so pellet choice becomes a matter of subtle background notes rather than pronounced smoke. Fruitwoods like apple or mild blends work especially well with poultry and Caribbean-style seasonings.
Oven Conversion
If you don’t have a pellet grill, you can roast the spatchcocked chicken in a conventional oven set to 350°F (177°C). The cooking time will be similar—about 60 minutes—but you’ll miss the subtle wood-fired notes that pellets provide. If you have an outdoor oven or a smoker box, those can replicate more of the grill experience.
Spatchcock and Season Both Sides
Sear on Hot Grill Grates for Grill Marks
Brush with Caribbean Spice Sauce in the Final 10 Minutes
Finish in the Smoke
Let’s Eat!
About Our Recipes
We test recipes on a variety of grills and smokers—pellet grills, offset smokers, gas grills, and classic charcoal—to ensure they translate across different setups. The keys to success are time and temperature. Many of these recipes can be adapted for the oven or slow cooker when weather or equipment limits outdoor cooking, but outdoor grilling adds a unique depth of flavor.
A recipe is a starting point. Adjust seasoning, pellet blends, and cook times to suit your taste and equipment. Make it yours and have fun experimenting.
Live your passion and do what you love
Ken & Patti
- 1 whole chicken, spatchcocked (about 6 lb.)
- Chef of the Future Floribbean Rub & Seasoning
- All Spice Café Caribbean Spice Sauce
- Spatchcock the chicken and season both sides with Floribbean rub. Sear skin-side down on hot grill grates for about 4 minutes, rotate a quarter-turn and sear another 4 minutes if desired for grill marks.
- Flip so the skin is up and cook at 350°F (177°C) for about 60 minutes. Brush with Caribbean Spice Sauce during the last 10 minutes. Remove when internal temperature reaches your preferred doneness, tent and rest 5–10 minutes before carving.