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Grilled Jerk Chicken


One 3-pound broiler/ fryer chicken cut into quarters
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon Jamaican Jerk Seasoning and Marinade


Wash and pat dry chicken. In a large bowl or heavy-duty zip-top plastic bag; combine all ingredients making sure to coat all pieces of chicken. Chicken can be seasoned ahead. Cover and refrigerated up to overnight. Grill over medium-high heat 40-45 minutes turning frequently. Chicken is done when juices run clear cut into near bone.

Yield: 4 servings