Jerk Chicken

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Prep time: 08:00 HR
Cook time: 01:00 HR


Serves: 4

Jerk is a name given to a method of cooking in Jamaica. The word Jerk originates from the Spanish word Charqui. The jerky method of cooking – to poke holes and apply a marinade of spices and to dry the meat with smoke or sun or slow fire – is 2500 years old. When any meat - chicken, mutton, pork, beef or fish, or any vegetable or even fruit is covered in a marinade made with specific spices and wrapped up to be slow cooked over a fire, it is called Jerk cooking.


  • 1 packet of Chef Leroy Jerk Rub & Grill
  • 1 lime's juice
  • 1/4 cup olive oil
  • 1 tablespoon ground ginger
  • 3/4 teaspoon garlic paste
  • 3/4 teaspoon paprika
  • 2 teaspoons ground scotch bonnet peppers (habanero)
  • 3 lbs chicken (pieces, wings, halves…)


Prick the chicken with a fork all over.

Put lime juice and oil in mixing bowl and whisk to mix well.

Rub chicken well with lime/oil mix. Do not marinate.

Mix the paprika and the ground scotch bonnet peppers with the Chef Leroy Jerk Rub & Grill and coat the chicken with it.

Use gloves to protect your hands. The idea here is to get as much as possible to stick to the chicken.

Keep some of this mix in a leftover spice container with large sprinkle holes and use that to season.

Refrigerate for at least 12 hours for best marinade result. 3-4 hours is the minimum marinade time. Remove from refrigerator and allow to come to near room temperature.

Prepare grill for direct/indirect grilling.

Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly.

Flip the chicken every 5 to 7 minutes until the skin has a nice brown colour with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.

Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

One quick sear on direct heat before serving will help crisp it a bit.