caribbean jerk chicken
BBQ & Grill
Caribbean Jerk Chicken
Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. —Judy Kamalieh, Nebraska City, Nebraska
Ingredients
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 envelope italian salad dressing mix
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 4 chicken leg quarters
Directions
- In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours.
- Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
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