- 4 teaspoons curry powder
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- 3 teaspoons ground ginger
- 3 teaspoons ground allspice
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon coarsely ground pepper
- 4 bone-in chicken breast halves with skin (8 ounces each)
- 4 bone-in chicken thighs (about 1-1/2 pounds)
- In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a meat thermometer reaches 165° for chicken breasts and 170°-175° for thighs. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Jerk Chicken
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"This is not what you're going to get in Jamaica. Just got back from there and was excited about making jerk chicken and this recipe has WAY TOO MUCH CURRY! In no way does this emulate jerk chicken. Tastes more like Indian food."
"This recipe was so good! I didn't make it exactly like it said to, I didn't think my little children could take it too hot. I cut the ginger down to 2 tsp and the allspice to 1 tsp and omitted the cayenne. We thought it was great that way. The kids loved it too. This is going to be our new grilled chicken recipe. I didn't have trouble with it burning either."
"You really need pimento wood to make this taste authentic. It's easily found on line and works with gas or charcoal. You need the smoke from the wood."
"My family and I like this combination of spices...the amount of curry and cumin don't overwhelm us. We won't be substituting cinnamon for curry, nor will we use lime juice -- it's all a matter of personal taste, of course. But like the previous reviewer the first time we grilled this chicken, the outside was burnt before the interiors got to the desired temperatures. We used the indirect method, but apparently we didn't watch closely enough. We tried again a few weeks later and tended the grill assiduously. The rub still got very dark by the time the insides were done, but there was no burnt taste. After reading up and talking to others about "jerking," I learned that it is akin to the "blackening" of Cajun cooking and the darkness is desirable. I believe that, because it sure does taste good!"
"To begin, the curry was overwhelming. use only half of the curry and cumin. Also, the blend of spices was burnt to a crisp by the time the chicken was fully cooked. I would recommend that if you want a good chicken jerk recipe, use one with some lime juice and some with cinammon instead of curry. Put this in a slow cooker. That should do the trick. If you decide to make this again, then cut the amount of curry and cumin in half and watch the grill perpetually."