Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

"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

Marion Winik
Recipe by Cooking Light October 2003


Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

6 servings (serving size: about 4 ounces)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; calories from fat 20%; fat 5.4g; saturated fat 1.1g; mono fat 1.3g; poly fat 1.1g; protein 42.4g; carbohydrates 6g; fiber 1.3g; cholesterol 129mg; iron 1.9mg; sodium 589mg; calcium 26mg.