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Jerk Grilled Chicken with dry rub on a plate.

Jerk Grilled Chicken Recipe

An easy grilled chicken with Jerk Seasoning and cooked using a two-zone grilling method. The flavor is sweet, aromatic, and spicy.
Course Entree
Cuisine grilled
Keyword how to make jerk seasoning, jerk grilled chicken
Prep Time 1 day
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 day 25 minutes
Servings 4 people
Calories 107kcal
Cost $20


  • 4 pieces bone in chicken thighs, trimmed
  • 4 pieces bone in chicken drumsticks
  • 2 tablespoons extra virgin olive oil
  • ¼ cup Jerk Seasoning


  • 24 hours prior to grilling, coat the chicken in olive oil and then liberally season with the jerk seasoning. Place in a plastic baggie and let dry brine for 24 hours.
  • Prepare grill for two-zone method of grilling using lump charcoal (briquettes are fine too). Before adding chicken to grill grate be sure the grates have warmed up for at least 5 minutes with cover of grill on.
  • When grill is at target temperature of 450 degrees and the grate is hot, place the chicken over direct heat. Grill for 3 minutes covered, or until the chicken has a nice sear.
  • Flip the chicken and grill direct for another 3 minutes covered, or until you see a nice crust form.
  • Move chicken to indirect heat and continue grilling covered, until the internal temperature of the chicken reaches 170 degrees Fahrenheit. Remove the chicken and let rest for 10 minutes to allow carry over cooking to occur and bring the internal temperature of the chicken to reach 175 - 180 degrees.
  • Serve with your favorite sides.


Chicken Breast - If using chicken breast, follow the same steps, but cook to an internal temperature of 160 degrees, allowing carry over cooking to come to 165 degrees Fahrenheit.
Boneless Thighs - If you are using boneless thighs, they will grill faster, so stay close to grill while cooking and adjust the timing based on the sear and the internal temperature.
Chicken Quarters (Thighs and Drumsticks) - If you have a large grill space, you can use the same method with the thighs and drumsticks together as a Chicken Leg Quarter.


Calories: 107kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 244mg | Potassium: 293mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4386IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg