Jerk Chicken



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

  • Ingredients:
  • 1/2 cup jerk sauce, divided
  • 1 cup vertically sliced onion 
  • 1/4 cup fresh lemon juice 
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper 
  • garlic cloves, chopped 
  • chicken breast halves (about 1 1/2 pounds), skinned
  • chicken thighs (about 1 pound), skinned 
  • 1/2 cup light beer 
  • 3 tablespoons ketchup 
  • 1 tablespoon hot sauce
  • Cooking spray
  • Julienne-cut green onions 

Preparation:

  1. 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.
  2. Prepare grill to medium-high heat.
  3. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
  4. 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.