How long should I marinate the chicken?

Marinate for at least 4–8 hours, or up to overnight, to allow the flavors to fully penetrate the meat.

Can I use a different pepper instead of habanero?

Yes. Scotch bonnets offer similar heat and flavor; jalapeños will be milder. Adjust quantity to taste.

What temperature should the chicken reach?

Grill until the internal temperature reaches 165°F (74°C) at the thickest part for food safety.

Can I make the jerk marinade ahead?

Yes, prepare the marinade 1–2 days in advance and store it in an airtight container in the refrigerator.

How do I prevent the sauce from burning on the grill?

Brush the sauce on during the last 5–10 minutes of grilling, or after moving chicken to a cooler zone to avoid charring.

Grilled Jerk Chicken with Jerk BBQ Sauce

Name: Grilled Jerk Chicken with Jerk BBQ Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 bunch green onions, roughly chopped; 1 white onion, roughly chopped; 1 head garlic, cloves separated; 1/4 cup fresh thyme leaves; 1/2 cup brown sugar, divided; 1 (2-inch) piece ginger, peeled; 4 habanero peppers, stems removed; 1 tbsp browning sauce; 1 tbsp whole allspice berries; 1/2 cup water; 1 tbsp salt; 3 lbs cut-up whole chicken (8 pieces); 1/4 cup jerk seasoning powder; 1 cup ketchup

CookOSBeta

Grilled Jerk Chicken with Jerk BBQ Sauce | CookOS

Ingredients

1 bunch green onions, roughly chopped
1 white onion, roughly chopped
1 head garlic, cloves separated
1/4 cup fresh thyme leaves
1/2 cup brown sugar, divided
1 (2-inch) piece ginger, peeled
4 habanero peppers, stems removed
1 tbsp browning sauce
1 tbsp whole allspice berries
1/2 cup water
1 tbsp salt
3 lbs cut-up whole chicken (8 pieces)
1/4 cup jerk seasoning powder
1 cup ketchup

14 Ingredients

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Instructions

1
To make the marinade, combine green onions, white onion, garlic cloves, fresh thyme, 1/4 cup of brown sugar, ginger, and habanero peppers in a food processor.
2
Add the browning sauce to the food processor.
3
In a spice grinder, grind the whole allspice berries into a fine powder.
4
Add the ground allspice, water, and salt to the food processor.
5
Blend all marinade ingredients until a coarse paste forms. Reserve about 1/2 cup of the marinade for the BBQ sauce.
6
Prepare the chicken by scoring the skin and meat to allow the marinade to penetrate.
7
Place the chicken pieces in a large bowl and season generously with additional salt and the jerk seasoning powder.
8
Pour the remaining jerk marinade over the chicken and use your hands to rub it in, ensuring all pieces are well-coated.
9
Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours, or preferably overnight.
10
To make the Jerk BBQ Sauce, combine ketchup, the remaining 1/4 cup of brown sugar, and the reserved 1/2 cup of jerk marinade in a saucepan over medium heat.
11
Stir to combine and simmer for a few minutes until the sauce has slightly thickened. Set aside.
12
Preheat your grill to medium-high heat. Place the marinated chicken pieces on the grill.
13
Grill the chicken, turning occasionally, until cooked through and nicely charred, about 20-30 minutes.
14
Remove the chicken from the grill and place it on a wire rack over a baking sheet.
15
Brush the grilled chicken generously with the prepared jerk BBQ sauce.
16
Serve immediately.