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Ultra Tender Caribbean Jerk Chicken

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The secret to the ultra-tender Carribean Jerk Chicken is the slow grilling technique described below.  This recipe is an affordable, spicy sweet delight that takes little work.  Additionally, it can be prepared year round since the grilling is done with the lid closed.


  • 2-3 lbs chicken thighs

For the marinade:

  • 3 T. McCormick Jerk Seasoning
  • 3 T. vegetable or canola oil (NOT a heavier oil like olive)
  • 2 T. soy sauce
  • 1 T. cider or white vinegar


  1. Skin and trim your chicken if you prefer avoiding the fat.  The marinade and slow cooking will keep the meat very tender and juicy, so I prefer skinning and trimming it.
  2. Mix marinade and add chicken.  You can put it in a bowl, or do the nifty trick of putting it all in a gallon zip bag within a bowl, as it tends to coat everything better and the mess is less.
  3. Marinade for 30 min or more.  The longer, the more spicy it will taste.
  4. Heat your grill on low for about 10 min to get it evenly heated, then add the chicken.  Since the marinade is oily, there's no need for oiling the grill first.
  5. Grill the chicken on low with the lid closed for 30 min, turning the chicken every 5 min.  NOTE: these times are for bone in dark meat like thighs.
  6. Take the chicken off the grill and let sit for about 5 min while you set the table, then dig in.


You can prepare this recipe with white meat, but it isn't near as good as with dark thighs or legs with this recipe.  Re thighs vs. legs, in my humble opinion, thighs are easier to eat.

As with most chicken dishes, you can eat it hot off the grill, or enjoy it as a chilled left over at a later time.

This recipe is courtesy of McCormick, the maker of so many spices.  It used to appear directly on the Carribean Jerk Seasoning bottle, but has unfortunately been replaced.


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