Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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
Julienne-cut green onions
How to Make It
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.
ThIn general, I frown on recipes suggesting store-bought, bottled marinades, so I was surprised at how well this turned out. I used the Grace brand jerk seasoning. I went with the hot seasoning product rather than the marinade, though it would interesting to see if there is a difference in final flavor. My biggest observation is that this is very hot and spicy. Honestly, I like a hot dish, but I thought that this recipe resulted in something that was too hot, meaning the burn really overshadowed the other flavors. Next time, I might go with the medium seasoning. I also had some grilling tips on this one but there is a character cut-off that this site imposes on reviews, so I suppose that will have to be left unsaid. Sometimes myrecipes can be a real bitch of a site :(
This is an excellent recipe and will become our family favorite. It's great to do all the prep work the night before then spend a fast 20 minutes cooking a great meal on a week night. I served cob corn and coleslaw with sweet hawaiian rolls.
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