Caribbean Jerk Chicken


  • 1 cup Kelchner’s Caribbean Jerk
  • 8 pieces bone-in chicken drumsticks and thighs
  • 1 bunch green onions, thinly sliced
  • 1 jalapeño, roughly chopped
  • Juice of 1 lime
  • Vegetable oil, for grill
  • Optional: Kosher salt


Place chicken in a shallow dish and season with salt. Pour Kelchner’s Caribbean Jerk over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or overnight. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes. Move chicken to a cooler part of the grill and brush with extra marinade. Grill covered, until chicken is cooked through, 10 to 15 minutes more. Serve with green onions, jalapenos and lime juice as garnishes.

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