Jamaica-It- Easy Jerk Chicken
In Jamaica every jerk cook has his own “secret” recipe. Here is ours. Remembering the old adage that “the sweetest meat is closest to the bone” it calls for inexpensive chicken hind quarters with skin on and bones in. The dry mix can be multiplied to make enough to last for weeks. Just keep it cool and dry, using only as much as you need each time.
This is enough for 6 to 8 chicken hind quarters. Perfect for camping, it’s eaten off a paper plate using only your hands, just as it's served at roadside jerk stands in Jamaica. Complete the menu with garlic bread, lots of raw veggies and plenty of wet wipes.
1 tablespoon each onion powder, garlic powder, ground ginger and dried thyme
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon each ground nutmeg, ground allspice
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper (Jamaicans like it scorching hot but omit hot pepper for bland diets)
Mix dry ingredients together and set aside. Keep dry and cool.
6 to 8 chicken hind quarters, whole or separated
1/4 cup each soy sauce, lemon or lime juice and vegetable oil
To proceed, marinate chicken in the soy sauce mixture in the refrigerator overnight, turning several times. Spread some of dry spice mixture on a paper plate. Remove chicken from marinade, shake off excess liquid and press into dry spice mixture. Add more dry mix as needed. Repeat until chicken has been coated as heavily as possible. Discard marinade
Place over hot coals, cut side down. Turn over when it’s dark brown and brown the skin side. Remove to a less hot part of the grill over medium coals, bone side down. It’s done when an instant-read thermometer registers 170 degrees.
Cook's note: this is hot stuff so you may want to separate some of the hindquarters and cook some marinated drumsticks without the rub for the children.
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