Jerk Chicken with Pineapple Mango Sauce


Jerk Chicken with Pineapple Mango Sauce
Preparation time
Cooking time


For 6 Person(s)


  • 4 pound(s) Chicken, cut in quarters
  • 1/4 cup(s) Grace White Vinegar
  • 1 cup(s) water
  • 1 sprig(s) thyme
  • 1/4 cup(s) escallion
  • 5 clove(s) garlic, chopped
  • 1 teaspoon(s) ginger, crushed
  • 1 medium onion, chopped
  • 1/4 cup(s) Grace Jerk Seasoning
  • 1 tablespoon(s) sugar
  • 12 whole pimento berries
  • 1 whole scotch bonnet pepper
  • 2 teaspoon(s) soy sauce
  • 2 tablespoon(s) white rum (optional)
  • 1 1/2 cup(s) water
  • 1/2 can(s) Grace Pineapple Juice
  • 1/2 can(s) Grace Mango Nectar
  • 1 cup(s) pineapple, diced
  • 1/4 cup(s) honey
  • 1 tablespoon(s) soy sauce
  • 1/2 teaspoon(s) nutmeg powder
  • 1/2 teaspoon(s) cinnamon powder
  • marinade from chicken

Jerk Chicken with Pineapple Mango Sauce Directions

  1. Cut chicken in quarters and wash in a mixture of vinegar and water.
  2. Combine thyme, escallion, garlic, ginger, onion, jerk seasoning, sugar, pimento berries, whole pepper, soy sauce and rum in a blender.  Add 1 1/2 cups water and blend until smooth.
  3. Pour blended seasoning mix over the chicken and rub the mixture in.  Cover and put to marinate in the refrigerator for about 1 hour or overnight.
  4. Place chicken on a preheated grill or in an oven 180°C/350°F and cook for about 1 1/4 hours.  Turn the chicken pieces so that it develops a brown colour on both sides.

    TO MAKE THE SAUCE: Combine ingredients for sauce and put to boil.  Pour in the marinade from the chicken, mix well and boil until the mixture thickens.  Use to glaze the chicken.

    : Chop each quarter in 2-4 pieces and serve with roast sweet potato, breadfruit, slices of bread or with boiled rice.

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