Grilled Dry Jerk Chicken Recipe
If you have only a fire and no way to parboil, this is a better approach so the chicken doesn't dry out.
6 chicken legs
4 Tbl (75mL) dry jerk seasoning (see sauces)
1/2 cup (125mL) olive oil
1 cup (250mL) apple cider vinegar
1. Mix all the spices together (using only half of the dry jerk seasoning) in a plastic zip-lock bag. Remove all excess fat from the chicken and marinade it in the jerk sauce for 30 minutes.
2. Grill the chicken about 20 minutes each side. Add the remaining dry jerk to any leftover marinade for basting chicken while it is cooking.
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