Caribbean Lemon Pepper Butterfly Chicken
Caribbean Lemon Pepper Butterfly Chicken
Ingredients
For the Chicken
- 8 chicken drumsticks, butterflied (see instructions)
For the Marinade
- 2 lemon, juiced and zested
- 2 red chilies, finely chopped (Scotch Bonnet recommended for authentic flavor)
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon yellow powdered seasoning
- 2 tablespoons WALKERSWOOD TRADITIONAL JAMAICAN All-Purpose mix & blenda GREEN SEASONING
- 1 tablespoon dark brown spice blend, (e.g., jerk seasoning or allspice blend)
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Vegetable Base
- 1 red onion, cut into chunky pieces
- 1 red bell pepper, cut into chunky pieces
- 1 yellow bell pepper, cut into chunky pieces
- 1 green bell pepper, cut into chunky pieces
- 2 carrots, sliced
- 1/2 teaspoon black pepper, freshly ground
For Finishing
- 1 lemon, sliced
- 4 tablespoons garlic and herb butter, cut into pats
For Serving (Optional)
- 4 cups mashed potatoes, creamy
- 2 cups broccoli, steamed
Instructions
- 1
Butterfly the chicken drumsticks: Using a sharp knife, make a lengthwise cut down one side of each drumstick, exposing the bone. Carefully cut along the bone to open up the meat and flatten it, creating a larger surface area. Repeat for all drumsticks.
⏱️ 10 min
- 2
Prepare the marinade: In a large bowl, combine the lemon juice, lemon zest, chopped red chilies, minced garlic, chopped fresh parsley, yellow powdered seasoning, WALKERSWOOD GREEN SEASONING, dark brown spice blend, ground black pepper, and olive oil. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Marinate the chicken: Add the butterflied chicken drumsticks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 4
Sear the chicken: Heat a large grill pan or heavy-bottomed skillet over medium-high heat. Once hot, add the marinated chicken drumsticks (you may need to do this in batches to avoid overcrowding). Sear for 3-4 minutes per side, until a beautiful browned crust forms. Do not cook through, just sear for color and flavor.
⏱️ 15 min
- 5
Prepare the baking dish: Preheat your oven to 375°F (190°C). In a large glass baking dish, arrange the chunky red onion, red, yellow, and green bell peppers, and sliced carrots. Season the vegetables with 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 375
- 6
Assemble for baking: Place the seared chicken drumsticks on top of the seasoned vegetable bed in the baking dish. Pour any remaining marinade or sauce from the chicken bowl over the chicken and vegetables. Garnish with fresh lemon slices and place pats of garlic and herb butter on top of each chicken piece.
⏱️ 5 min
- 7
Bake the chicken: Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the vegetables are tender, and the sauce is bubbling and rich.
⏱️ 35 min•🌡️ 375
- 8
Serve: Carefully remove the baking dish from the oven. Let the chicken rest for a few minutes before serving. Serve hot, typically with creamy mashed potatoes and vibrant steamed broccoli.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean Lemon Pepper Butterfly Chicken
Ingredients
For the Chicken
- 8 chicken drumsticks, butterflied (see instructions)
For the Marinade
- 2 lemon, juiced and zested
- 2 red chilies, finely chopped (Scotch Bonnet recommended for authentic flavor)
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon yellow powdered seasoning
- 2 tablespoons WALKERSWOOD TRADITIONAL JAMAICAN All-Purpose mix & blenda GREEN SEASONING
- 1 tablespoon dark brown spice blend, (e.g., jerk seasoning or allspice blend)
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Vegetable Base
- 1 red onion, cut into chunky pieces
- 1 red bell pepper, cut into chunky pieces
- 1 yellow bell pepper, cut into chunky pieces
- 1 green bell pepper, cut into chunky pieces
- 2 carrots, sliced
- 1/2 teaspoon black pepper, freshly ground
For Finishing
- 1 lemon, sliced
- 4 tablespoons garlic and herb butter, cut into pats
For Serving (Optional)
- 4 cups mashed potatoes, creamy
- 2 cups broccoli, steamed
Instructions
- 1
Butterfly the chicken drumsticks: Using a sharp knife, make a lengthwise cut down one side of each drumstick, exposing the bone. Carefully cut along the bone to open up the meat and flatten it, creating a larger surface area. Repeat for all drumsticks.
⏱️ 10 min - 2
Prepare the marinade: In a large bowl, combine the lemon juice, lemon zest, chopped red chilies, minced garlic, chopped fresh parsley, yellow powdered seasoning, WALKERSWOOD GREEN SEASONING, dark brown spice blend, ground black pepper, and olive oil. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Marinate the chicken: Add the butterflied chicken drumsticks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 4
Sear the chicken: Heat a large grill pan or heavy-bottomed skillet over medium-high heat. Once hot, add the marinated chicken drumsticks (you may need to do this in batches to avoid overcrowding). Sear for 3-4 minutes per side, until a beautiful browned crust forms. Do not cook through, just sear for color and flavor.
⏱️ 15 min - 5
Prepare the baking dish: Preheat your oven to 375°F (190°C). In a large glass baking dish, arrange the chunky red onion, red, yellow, and green bell peppers, and sliced carrots. Season the vegetables with 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 375 - 6
Assemble for baking: Place the seared chicken drumsticks on top of the seasoned vegetable bed in the baking dish. Pour any remaining marinade or sauce from the chicken bowl over the chicken and vegetables. Garnish with fresh lemon slices and place pats of garlic and herb butter on top of each chicken piece.
⏱️ 5 min - 7
Bake the chicken: Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the vegetables are tender, and the sauce is bubbling and rich.
⏱️ 35 min•🌡️ 375 - 8
Serve: Carefully remove the baking dish from the oven. Let the chicken rest for a few minutes before serving. Serve hot, typically with creamy mashed potatoes and vibrant steamed broccoli.
⏱️ 5 min