Jerk Chicken

Jerk Chicken Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
"This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. -Marion Winik


6 servings (serving size: about 4 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 20 %
Fat 5.4 g
Satfat 1.1 g
Monofat 1.3 g
Polyfat 1.1 g
Protein 42.4 g
Carbohydrate 6 g
Fiber 1.3 g
Cholesterol 129 mg
Iron 1.9 mg
Sodium 589 mg
Calcium 26 mg


1/2 cup jerk sauce, divided
1 cup vertically sliced onion
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, chopped
4 chicken breast halves (about 1 1/2 pounds), skinned
4 chicken thighs (about 1 pound), skinned
1/2 cup light beer
3 tablespoons ketchup
1 tablespoon hot sauce
Cooking spray
Julienne-cut green onions


Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.

Prepare grill to medium-high heat.

Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.

Marion Winik,

Cooking Light

October 2003
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