Grilled Jerk Chicken Barbecue
Fire up the grill and experience the beloved flavors of the Caribbean with our Grilled Jerk Chicken Barbecue. Jamaica’s rich diversity and complex history have shaped its unforgettable cuisine. “Jerk” is a term that refers to both a spice blend and method of cooking. This cooking technique traces back to the native Arawak tribe that inhabited the island before Christopher Columbus and his crew landed in 1492. Traditionally, a dry rub of allspice, chiles, salt, and pepper was applied to meat which was then set aside to cure. After several days, the meat was then preserved by wrapping it in leaves, drying it, and grilling it over an open flame.
Our jerk chicken recipe features the Jamaican Jerk Seasoning, a combination of heat, sweetness, tanginess, and warmth. This flavor-filled dish makes for a delicious authentic Jamaican-tasting lunch or dinner main course that the whole family will love.
- 2-3 cloves Garlic, chopped
- 2 tbsp. Green Onion tops, chopped
- 1/4 cup Brown Sugar
- 2 tbsp. Apple Cider Vinegar
- 2 tbsp. Lime Juice, freshly squeezed
- 3 tbsp. Vegetable Oil
- 1-1/2 tbsp. Dark Rum
- 1 tbsp. Soy Sauce
- 1 tbsp. Water
- 1 Scotch Bonnet or Habanero Peppers, with seeds and chopped
- 2 tbsp. Curious Spoon Jamaican Jerk Seasoning
- 1/2 tbsp. fresh Ginger, minced
- 1 Chicken, 3-4 lbs, quartered
From the Kitchen
- Cutting Board
- Food Processor
- Re-sealable container
- Gas or charcoal grill
- Meat thermometer
Notes from the Chef:
Jerk Chicken is great because it not only has a ton of great flavor, it can be used in so many other ways. For instance, use the grilled chicken to make a chicken salad to top greens or shred and make some jerk chicken sandwiches. The options are endless!
Pulse, in a food processor, garlic, green onions, brown sugar, apple cider vinegar, lime juice, vegetable oil, dark rum, soy sauce, water, scotch bonnets or habanero peppers, Curious Spoon Jamaican Jerk Seasoning, and ginger. Pulse until thoroughly pureed.
Place chicken in re-sealable container and toss with jerk marinade. Cover and refrigerate for at least 6 hours (for best results, marinade overnight).
Heat grill on medium-high heat. Place chicken on grill, skin-side down. Cook, turning once, until crust forms. Turn again and continue cooking until cooked through and internal temperature reaches 160 F.
Remove from heat and let rest for 5 minutes before serving.