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Caribbean Jerk Chicken Recipe

Caribbean Jerk Chicken Recipe

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.” —Judy Kamalieh, Nebraska City, Nebraska
TOTAL TIME: Prep: 15 min. + marinating Grill: 35 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Caribbean Jerk Chicken

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tommypoo User ID: 1263135 225120
Reviewed Apr. 19, 2015

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

hamhock32 User ID: 7001222 166431
Reviewed Sep. 10, 2014

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

pamdevone User ID: 3875916 106779
Reviewed Jun. 26, 2014

"I liked this sweet and spicy chicken."

Dihoney User ID: 7331282 115694
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."

Potroast911 User ID: 3101033 117842
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."

sarahrebecca817 User ID: 5374241 117841
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 User ID: 394395 115692
Reviewed Aug. 3, 2011

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

ajones2060 User ID: 4939572 106777
Reviewed Aug. 2, 2011

"Absolutely delicious! Wonderful flavor and so easy to make! I will definitely make this recipe over and over again."

BossFanTwinsMom User ID: 6126450 183390
Reviewed Jul. 30, 2011

"Started the chicken in an aluminum pan before placing it directly on the grill. It was very tasty. Received many compliments from family and friends."

navywife87 User ID: 4661917 172126
Reviewed Jul. 18, 2011

"Very tasty. Easy marinade. Baked the chicken and it was still very good... Awesome recipe. It's definitely a keeper."

aorla846 User ID: 5399524 166428
Reviewed Jul. 18, 2011

"AMAZING! This marinade is super fast to mix up and you don't have to marinade it nearly as long as it says. We kept half the sauce aside and marinaded the chicken (skinless, boneless breasts) for probably 20 mins and then basted w/ the extra sauce while grilling. I don't like spicy things, but this was perfect."

mmj_mjj User ID: 3009442 106776
Reviewed Jun. 10, 2011

"Good flavors"

jdr3041 User ID: 3722729 185602
Reviewed Mar. 19, 2011

"We were going to make our usual BBQ chicken leg quarters when we stumbled across this recipe.

A very nice change and it may now become our staple recipe when we are looking for BBQ quarters again.
Thanks for the recipe!"

LauraManning User ID: 968398 183170
Reviewed Aug. 7, 2010

"This has an excellent flavor!"

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Wine Pairings

Full-Bodied White Wine

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