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Jamaican Jerk Chicken


A classic that never goes out of style, grilled chicken has been served at cookouts for generations. Your grandparents had it and, one day, your grandchildren will too. That's because fewer things taste better on the grill than chicken. The combination of crisp, flavorful skin and moist, tender meat is everything grilled food aspires to be. But, let's face it, every now and then you get a little tired of the same old grilled chicken. This recipe for Jamaican Jerk Chicken will ignite your taste buds and rekindle your appreciation for a backyard standard.


Prep time
4 hours
Cooking time
1 hour, 5 minutes
Total time
5 hours, 5 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


Chicken (quartered)
1 T
Dark brown sugar
1 T
Fresh thyme
1 t
Ground cinnamon
1⁄2 t
Cracked black pepper
1 t
Kosher salt
1⁄2 t
Ground cayenne
1⁄2 c
Orange juice
1⁄2 c
Red wine vinegar
1⁄2 c
White vinegar
1⁄2 c
Soy sauce
1⁄2 c
Olive oil
Green onions (finely chopped)
Shallots (minced)
2 clv
garlic (minced)
1 T
Grated ginger
Habanero chile pepper (finely chopped)


  1. Combine the sugar, herbs, spices, salt, orange juice, vinegar, and soy sauce in a medium bowl. Slowly add the olive oil, whisking constantly to create an emulsion. Add green onions, shallots, garlic, ginger, and habanero chile. Set aside for an hour.

  2. Rinse the chicken and pat dry. Rub jerk sauce under and over the chicken skin. Cover and refrigerate at least 4 hours.
  3. Slather the ribs with a very light coating of hot sauce.
  4. Prepare a medium-hot indirect grill. Sear the chicken over direct heat, about 5 minutes per side. Move to indirect heat and cook at 350°F for 1 hour, turning and basting with jerk sauce every 15 minutes.

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