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

Ingredients

  • 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

Directions

  • 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. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, 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.

Reviews for Caribbean Jerk Chicken

Sort By :
MY REVIEW
Reviewed Apr. 19, 2015

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

MY REVIEW
Reviewed Sep. 10, 2014

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

MY REVIEW
Reviewed Jun. 26, 2014

"I liked this sweet and spicy chicken."

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 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!"

MY REVIEW
Reviewed Aug. 2, 2011

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

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 18, 2011

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

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 10, 2011

"Good flavors"

MY REVIEW
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!"

MY REVIEW
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.