Here I have a zesty grilled Jerk chicken recipe for you that's easy, filling and makes great leftover options.

Ingredients:

6 Servings per chicken

* 1 medium organic whole chicken

* 2 cloves of garlic finely chopped

* One New Mexico dried red chili, deseeded and de-stemmed and chopped/crushed.

* 2 tbsp of Caribbean jerk seasoning

* Fresh Italian parsley, coarsely chopped as needed.

* ¼ cup of olive oil as needed to cover the chicken

* 1 tsp of salt and 1 tsp pepper

Preparation

* To spatchcock the chicken - wash the chicken and pat dry. Then lay the chicken breast side down on a cutting board. I like to use a set of kitchen shears and cut along both sides of the chicken backbone and remove the backbone. Turn the bird over and flatten the bird out by cracking the breast bone.

* I then sprinkle some olive oil over the chicken and use my hands to rub it all over the chicken - then wash!

*Then squeeze lime juice all over the chicken and then generously sprinkle the jerk seasoning combined with the garlic and red chili all over the chicken, along with salt and pepper.

* Then place the chicken on the grill breast side up (if grilling on a Weber or similar grille, grill the chicken indirectly) and grill the chicken for about 30-45 minutes before flipping to the other side and grill another 30-45 minutes depending on the size of the chicken until the chicken comes up to a temperature of 165º. I love to grill the chicken on my Traeger grill and so I set mine to Smoke until I see the smoke and then I crank my Traeger to 450º.

* After grilling, let the chicken rest by covering with foil for 10-15 minutes. Cut the chicken into the pieces you like and garnish with more freshly squeezed lime juice and sprinkling of parsley. Serve with grilled vegetables, or rice, potatoes, risotto etc. Save the leftovers for topping a salad, tacos, whatever - ENJOY.