Caribbean Jerk Chicken Recipe

Caribbean Jerk Chicken Recipe photo by Taste of Home

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Get ready to rock the grill with this spicy and wonderfully fragrant chicken. The zippy marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as “chicken with attitude.”

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Caribbean Jerk Chicken Recipe

Prep: 15 min. + marinating Grill: 35 min.

Yield: 4 Servings

15 35 50

Ingredients

4 chicken leg quarters, skin removed
1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper

Directions

With a sharp knife, cut leg quarters at the joints if desired. In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 35-45 minutes or until a thermometer reads 180°, turning occasionally. Yield: 4 servings.

Nutritional Facts 1 leg quarter equals 335 calories, 20 g fat (4 g saturated fat), 103 mg cholesterol, 563 mg sodium, 7 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Caribbean Jerk Chicken in Country Extra July 2009, p49