RECIPE FOR CARIBBEAN JERK CHICKEN

newspaper lined plate with jerk chicken pieces garnished with fresh lime wedges and parsley, jar of jerk sauce in the background

RECIPE FOR CARIBBEAN JERK CHICKEN

If you like spicy food and Caribbean vibes then you'll love this authentic Jamaican Jerk Chicken Recipe! It's packed full of flavour, is slow cooked to perfection and will take you straight to Jamaica without ever having to get on an airplane!

Prep Time 10

Cook Time 45

Marinating Time 8

Total Time 8 55

Servings Servings

Ingredients

3 pounds Bone-in, Skin-on Chicken Pieces (I like using a mixture of drumsticks and thighs)
1 cup Jerk Sauce* (per pound of chicken)

Instructions

Pat the chicken dry with paper towel and place it in a large bowl or ziploc freezer bag. Add the jerk sauce on top and toss to evenly coat the chicken. Allow to marinate in the fridge for at least 8 hours but preferably overnight.
Heat an outdoor grill to medium heat* and lightly oil the grill grates. Grill the chicken*, basting and turning occasionally, until well browned and cooked through, 30-40 minutes. The chicken is done when an instant-read thermometer reads 165°F without touching the bone. Transfer to a platter and serve.

Notes

The recipe for the jerk sauce will make a lot more sauce than what you need for this recipe. Use your judgement and add as much sauce as you prefer to marinate the chicken. As a general rule of thumb, I like using 1 cup of jerk sauce per pound of chicken.

If the chicken is browning too quickly, reduce the heat to low.

I like grilling with the lid down to lock in the smoky flavour.

Alternatively, this jerk chicken can be baked in a 400°F oven for 35-40 minutes or until the chicken is cooked through (an instant-read thermometer will read 165°F when done).

Nutrition