Juicy Jerk Chicken

Juicy Jerk Chicken


I poured wine at a festival at a local winery this weekend, and a man came by my tasting line and happened to tell me about the Jerk Chicken he was making. He made his using a store-bought rub and leg quarters. I was so hungry for it after speaking with him, I decided to give it a try but of course, I had to jazz it up a bit.

I like to make my own sauces and rubs, but some days you are just too busy. I have to say, this product is excellent. If you cannot find it at your local grocery store, you can find it at www.jamaicancountrystyle.com - I am sure they will be happy to ship it to you or tell you where you can purchase it in your area.*

Updated - Alternate link for Jerk Seasoning:  http://kingstonmiami.com/productsearch.php
Just type in Jerk Seasoning in the search box.

You will need to start with –

4 Chicken Leg Quarters, washed and cleaned

Note: Skewer the skin of each leg quarter about four times, making X shapes across the top of the thigh and leg. This helps the marinade to get working!

For the Marinade:
4 teaspoons of JCS® Boston Jerk Seasoning

1 cup Apple Cider Vinegar

2 tablespoons Canola Oil

10 fresh Thyme Sprigs

Pour the vinegar over the chicken leg quarters. Rub the oil over the chicken and then using your hands, work the seasoning into the meat.  Top with thyme springs, cover, and refrigerate for at least four hours or overnight.

What else do you need?

Canola oil to brush your grill

Cooking spray

4 equal sized tin foil squares to wrap each piece of chicken

To cook the chicken:

Oil your grill grates with Canola Oil.  Preheat your grill to 400 degrees.

Place chicken skin side down and grill for five minutes.  Grill is likely to flair up, but that is okay.  The seasoning with blacken.  

Turn chicken and grill for five more minutes.

Spray tin foil squares with cooking spray.   Place partially cooked chicken on tin foil, one piece per square and wrap.  I like to leave the bottom of the leg bone sticking out.  This allows me see when the meat is separating from the bone (which is what you want) and also it allows for the grease to escape while holding in the juices.

Grill for approximately 25 minutes, or until internal temperature of the chicken reaches 180 degrees.  Grills vary, so adjust cooking time accordingly. 

Serve with coleslaw and boiled and buttered corn on the cob.

*Not a paid endorsement.