Caribbean Jerk Chicken Recipe

4.5 15 18
Caribbean Jerk Chicken Recipe
Caribbean Jerk Chicken Recipe photo by Taste of Home
Publisher Photo

Caribbean Jerk Chicken Recipe

Read Reviews
4.5 15 18
Publisher Photo
Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as “chicken with attitude." —Judy Kamalieh, Nebraska City, Nebraska
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 35 min.

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

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

Nutritional Facts

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

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

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Reviews forCaribbean Jerk Chicken

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changde User ID: 7168013 269380
Reviewed Jul. 12, 2017

"This is Judy's version of Jerk chicken. It may not be the version you're use to but a lot of people liked it. She is creative and I like that in a cook. I haven't tried it, so I would not comment on the taste. Thank you for sharing, Judy!"

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

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

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

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

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

"I liked this sweet and spicy chicken."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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
[email protected] 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!"

MY REVIEW
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."

MY REVIEW
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."

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