Hickory-Grilled Jerk Chicken

When Jamaicans barbecue, they call it jerk. This style of outdoor cooking is known most for its hot habanero chiles and the oak, pecan, or hickory wood smoke flavor.

Yield: 6servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 21%
  • Fat: 8.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31g
  • Carbohydrate: 43.4g
  • Fiber: 0.0g
  • Cholesterol: 72mg
  • Iron: 0.0mg
  • Sodium: 955mg
  • Calcium: 0.0mg


  • Hickory chips
  • 6 (4-ounce) skinned, boned chicken breast halves
  • Wet Jerk Rub, divided
  • Vegetable cooking spray
  • 4 cups cooked long-grain rice (cooked without salt or fat)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons peeled, grated gingerroot
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt


  1. Soak hickory chips in water at least 30 minutes; drain. Prepare Wet Jerk Rub.
  2. Measure 1/2 cup Wet Jerk Rub, and set aside. Coat chicken with remaining 1 cup Wet Jerk Rub. Place chicken in a large, heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 8 hours.
  3. Preheat gas grill to medium-hot (350° to 400°) using both burners. After preheating, turn left burner off. Place hickory chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack over left burner. Grill, uncovered, 30 minutes or until done, turning frequently. Transfer chicken to a platter, and keep warm.
  4. Combine rice and remaining ingredients; toss gently. Spoon rice evenly onto each individual serving plate. Top rice with chicken. Serve immediately. Serve with reserved Wet Jerk Rub.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hickory-Grilled Jerk Chicken Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy