This is a print preview of "Grilled Jerk Chicken" recipe.

Grilled Jerk Chicken Recipe
by Monet

Grilled Jerk Chicken
Rating: 5/5
Avg. 5/5 1 vote
Prep time: Caribbean
Cook time: Servings: 5


  • 1 small onion, roughly chopped
  • 3 scallions, roughly chopped
  • 4 large garlic cloves, roughly chopped
  • 2 habanero chiles, stemmed and seeded (adjust according to your spice tolerance
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons salt
  • 1 heaping tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 3 lbs chicken thigh quarters


  1. 1.Place onion, scallion, garlic, habaneros, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in the jar of a blender and puree until smooth.
  2. Place chicken wings in a large Ziploc bag and pour in marinade. Seal bag, pressing out as much air as possible and refrigerate overnight to 24 hours.
  3. Remove chicken from the refrigerator. Let chicken come to room temperature while preparing grill.
  4. Place the chicken directly over the heat and grill with the lid open for about 3 minutes per side. (It doesn't make a difference which grill you are using here as long as you have an internal temperature of 325-350 degrees.I use a gas grill)
  5. Move the chicken to the other side of the grill (away from the heat source) and grill with the grill lid down for about 45 minutes, or until a thermometer inserted into the thickest portion of the chicken leg quarter registers 170 degrees.