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Reserve Spatchcock Chicken

a pizza sitting on top of a wooden cutting board

Reserve Spatchcock Chicken

Juicy • Crispy • Jerk-Infused

                                                                           

Ingredients

For the Marinade

4 tablespoons olive oil
Juice of 1 lime
1 tablespoon apple cider vinegar
2 tablespoons kosher salt
3 tablespoons Adassa OG No.14™

                                                                          

For Roasting

 1 tablespoon Adassa OG No.14™ (to season before baking)
 1 whole 3 lb spatchcocked chicken

                                                                          

Method

1. Prep the Chicken

Pat chicken dry and ensure it is fully spatchcocked.

2. Make the Marinade

Whisk olive oil, lime juice, apple cider vinegar, salt, and Adassa OG No.14™ together.

3. Season & Marinate

Rub marinade all over and under skin.
Marinate at least 2 hours or overnight.

4. Preheat the Oven

Heat oven to 425°F (218°C).

5. Add Final Seasoning

Sprinkle 1 tablespoon Adassa OG No.14™ over the top before roasting.

6. Roast

 Roast 50–60 minutes until internal temps reach 165°F (breast) and 175–185°F (thigh).
Broil 5-10 minutes for extra crisp.

7. Rest & Serve

Let rest 10 minutes before carving.