Jerk Chicken

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

Yield: 6 servings (serving size: about 4 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 20%
  • Fat: 5.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 42.4g
  • Carbohydrate: 6g
  • Fiber: 1.3g
  • Cholesterol: 129mg
  • Iron: 1.9mg
  • Sodium: 589mg
  • Calcium: 26mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Prepare grill to medium-high heat.
  3. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
  4. 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.
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