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

Caribbean Jerk Chicken Recipe

Read Reviews (12)
4.67 12
Publisher Photo
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

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Caribbean Jerk Chicken in Country Extra July 2009, p49

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.

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

Reviews for Caribbean Jerk Chicken(12)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
Reviewed Jan. 6, 2013

Very good flavor. I baked in oven 1 hr at 400. I added cumin, otherwise followed recipe as shown.

MY REVIEW
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.

MY REVIEW
Reviewed Sep. 7, 2011

My husband and I always rave about how it is seriously the best chicken we have ever had! Everyone who has ever tried it at our house always loves it too!

MY REVIEW
Reviewed Aug. 3, 2011

Delicious! I also baked it instead of grilling it: 30 minutes on each side at 425 degrees. Turned out PERFECT!

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