Caribbean Jerk Chicken Recipe
Caribbean Jerk Chicken Recipe photo by Taste of Home

Caribbean Jerk Chicken Recipe

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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.”
TOTAL TIME: Prep: 15 min. + marinating Grill: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 35 min.
MAKES: 4 servings


  • 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
  • 4 chicken leg quarters

Nutritional Facts

1 each: 335 calories, 20g fat (4g saturated fat), 103mg cholesterol, 563mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 31g protein


  1. In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours.
  2. Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally. Yield: 4 servings.
Originally published as Caribbean Jerk Chicken in Country Extra July 2009, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 19, 2015

"I would definitely make this again! We loved it. It disappeared fast!!"

Reviewed Sep. 10, 2014

"My sister made this it's fantastic!!!!!!"

Reviewed Jun. 26, 2014

"I liked this sweet and spicy chicken."

Reviewed Jul. 14, 2013

"Great recipe! I used boneless, skinless thighs, mixed marinate and put in the chicken and in refrigerator overnight. Put on the grill for about 20 minutes and it was VERY good."

Reviewed Nov. 1, 2012

"This chicken was fantastic, best chicken legs I've ever had. I did them in the oven and poured the marinade on top. I also used italian dressing in place of the olive oil because I didn't have the dry mix."

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