South America: BBQ Jerk Chicken

South America: BBQ Jerk Chicken

Main Course: Chicken, Pork, Steak or Fish (firm)

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Serves: 4-6


For the Meat:

1 Whole Chicken (cut up)

3 tbsp Tamari (Gluten-Free)/Soy Sauce to moisten

1 Knuckle of fresh ground Ginger

Garlic (6-8 cloves)

4 tbsp of Jerk Seasoning Rub

Extra Virgin Olive oil


How to prepare your BBQ Jerk Chicken:

1.  Prep your meat by rinsing and patting dry with a paper towel or dishcloth.

2.  Rub the meat with extra virgin olive oil.

3.  Combine 4 tbsp of the Jerk Seasoning Rub, tamari, fresh ginger and fresh garlic.

4.  Coat the meat evenly and cover with plastic wrap or use a Ziploc bag.

5.  Marinade for 1- 12 hours (overnight is best).

6.  Preheat your BBQ grill.

7.  Remove meat from fridge about 20-30 min prior to grilling.

8.  Grill on medium-high for approximately 30 min turning frequently (so the spices don’t burn).

9.  Internal temp should read 160 °F (70 °C).

10. Cover with foil and let meat rest for 3-5 min.

11.Serve with a side of corn on the cob and a fresh herb salad.

Annelie Messina
Annelie Messina