Jerk Chicken
- Details
Summer means grilling, and there’s nothing quite like the smell of Jerk Chicken cooking on the grill! Whether you use our Jerk Rub in a marinade or just sprinkled (liberally!) on the chicken, the aroma as it grills will have your stomach growling and your mouth watering….
Jerk Chicken
Ingredients
- 2 tablespoons soy sauce
- 2 garlic cloves, crushed
- 3 lemons (or limes), juiced
- 3 tablespoons brown sugar
- 1/2 cup ground Jerk Rub
- 1 tablespoon Utah basin salt
- 1/4 cup vegetable oil
- 3 lbs. chicken
Instructions
- Put the chicken, cut up or whole, into a large, heavy-duty gallon Ziploc bag. Mix together the remaining ingredients in a bowl and pour over the chicken, then seal the bag. Make sure that all of the chicken is coated in the marinade. Refrigerate overnight. Grill over indirect heat until the juices run clear when you poke the chicken with a sharp knife.
- If you forgot to marinate the chicken overnight, but just can't wait to eat some grilled Jerk Chicken, you can use the Jerk Rub as a dry rub. Sprinkle about 1/2 cup of Jerk Rub over both sides of the chicken. Now lightly sprinkle salt on both sides of the chicken. Grill...and enjoy!
2 Comments
Leave a Comment
Beef and Bean Taquitos with Avocado Sauce
‘Tis the season for hosting parties. While sometimes that can be a bit stressful, the experts at Cook’s Illustrated have come out with this book of 75 “only the best” appetizer recipes to reduce some …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Qalat Daqqa Chocolate “Kielbasa”
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken …
Spicy Baked Hominy
The World Spice Cookbook Club is going to be bringing out New American recipes from Rustic Joyful Food by Danielle Kartes for our July 2016 Meet & Eat. Danielle’s book is chock-full of simple and …
Piment d’Espelette Fish Stew
This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at …
I love love this spice blend and the recipe that goes with it. I could eat it just about everyday. Oh, and leftover chicken is great in tacos. thank you Worldspice for these amazing blends and recipes!
It is addictive, isn’t it?! We’ve tried it in tacos, but then we’ve also just eaten it out of the container in the fridge, too. (It’s also good in salads.)