If you love authenic Jamaican Jerk Sauce, this recipe for Jerk Chicken will be a "hit" in your home!
Set aside 1 cup of the Jamaican Jerk Seasoning/Marinade to use for the Jerk Sauce. Rub the rest of the Jamaican Jerk Seasoning/Marinade on the chicken and make sure to rub it under the skin too. Place the chicken in a 1-gallon, zip-lock-style, plastic bag. Put the bag in the refrigerator overnight to make sure that the marinade really permeates all of the chicken. During that period, turn the bag over a few times to make sure that the sauce is marinading all of the chicken pieces. Heat your grill to medium/medium high. Remove the marinated chicken from the refrigerator and discard the plastic bag and the marinade included inside the bag. Once your grill is hot, grill the chicken until it is browned, and fully cooked (to an internal temperature of 165 degrees/ and the juices run clear). Once the chicken is done, remove it from the grill, place it on a platter to rest for a few minutes, and then serve. Serve with our Jamaican Jerk Sauce recipe, which you can access here.
Another alternative is to allow the grilled chicken to cool, and then cut the chicken from the bone, and chop the chicken. In a bowl, mix the chopped chicken with the Jamaican Jerk Sauce. This is a great addition to the Jamaican Jerk Chicken Salad (to access the recipe, click here).