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Grilled Jerk Chicken

 Grilled Jerk Chicken
For a tasty side dish, try grilling firm bananas. Keeping the peel on, cut them in half horizontally, then spray the cut side with butter-flavored cooking spray. Grill for 1 minute on each side side. Brush the cut side with molasses.
4 ServingsPrep: 10 min. + marinating Grill: 30 min.


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.