Ingredients

• 2 whole spring onions, coarsely chopped
• 1 long green chilli, coarsely chopped
• 2 garlic cloves
• 1/4 cup (60ml) olive oil
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 teaspoon fresh thyme leaves
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground coriander
• Sea salt flakes, to season
• Freshly ground pepper, to season
• 2 x 2.3kg Coles RSPCA approved extra large whole chickens

Method

• Step 1 In a blender, puree the spring onions, chilli, garlic, oil, soy sauce, vinegar, lime juice, sugar, thyme, allspice, cinnamon, coriander, 1 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper. Transfer all but 1/4 cup of the jerk mixture to a large bowl and add the chickens. Turn the chickens to coat with the jerk mixture, making sure to coat the insides of the chickens too. Cover the chickens and reserved 1/4 cup jerk mixture separately and refrigerate. Marinate the chickens for at least 6 hours and up to 1 day.
• Step 2 Prepare a covered barbecue for indirect cooking. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals. The temperature inside the barbecue should be about 200C. For a gas barbecue, heat one burner on medium-high and leave the other burners off. The temperature inside the barbecue should be about 200°C.
• Step 3 Remove the chickens from the marinade, pat dry and season generously with sea salt flakes. Place the chickens on a wire resting rack set in a large, rimmed baking tray. Place the tray of chickens on the side of the barbecue that is off. Close the lid and cook for 1 hour 30 mins, turning the tray with the chickens 180C halfway through cooking. Baste the chickens with the reserved jerk mixture and cook for a further 5 mins, or until the chicken is dark golden and a meat thermometer inserted into the thickest part of the thigh registers 74C. (Alternatively, roast the chickens on a wire resting rack set in a large, rimmed baking tray in oven preheated to 200C for 1 hour 30 mins, then baste with the reserved jerk mixture and cook for a further 5 mins, or until dark golden and crisp.)
• Step 4 Transfer the chickens to a platter and serve with any of the accumulated juices from the bottom of the tray.