Jerked Chicken


Jerked Chicken
Preparation time
Cooking time


For 6 Person(s)


  • 1 whole chicken, cut into pieces
  • 2 cup(s) Grace Vinegar
  • 6 1/2 cup(s) water
  • 2 stalk(s) escallion, chopped
  • 1 teaspoon(s) ginger, chopped
  • 1 large onion, chopped
  • 3 clove(s) garlic, chopped
  • 1 stalk(s) celery, chopped
  • 6 whole pimento leaves (optional)
  • 6 whole cinnamon leaves (optional)
  • 6 whole guava leaves (optional)
  • 6 whole pepper elder leaves (optional)
  • 2 teaspoon(s) salt
  • 1 teaspoon(s) nutmeg, grated
  • 6 whole pimento berries
  • 1/4 teaspoon(s) orange peel, grated
  • 1 tablespoon(s) Grace Caribbean Traditions Chicken Seasoning
  • 1/4 cup(s) Grace Caribbean Traditions Jerk Seasoning
  • 2 tablespoon(s) Grace Browning
  • 2 sprig(s) thyme
  • 1/4 cup(s) Grace Tomato Ketchup
  • 1/4 cup(s) Grace Vegetable Oil

Jerked Chicken Directions

  1. Cut chicken into quarters, clean and wash in a mixture of vinegar and water (1 cup vinegar and 6 cups water) solution. Core with a knife.
  2. Pour remaining water into a blender, add escallion, ginger, onion, garlic, celery, pimento leaves, cinnamon leaves, guava leaves, pepper elder leaves and remaining Grace Vinegar. Cover and blend.
  3. Add salt, nutmeg, pimento berries, orange peel, Grace Caribbean Traditions Chicken Seasoning, Grace Caribbean Traditions Jerked Seasoning, Grcae Browning, blend well, add thymesprig and do a final blend.
  4. Pour blend marinate over chicken and rub in thoroughly. Leave to marinate for 2 hours or overnight.

    To Make Sauce
  5. Combine Grace Tomato Ketchup with marinade for chicken and put to boil.
  6. Heat Grill and brush with Grace Vegetable Oil. Place chicken quarters on the heated grill, skin side up and grill for 45 minutes, basting with sauce and turning every 5 minutes.
  7. Remove from grill, chop and serve.

    Method Note: Place chicken in refrigerator to marinate.
  8. To Serve: Serve with Roasted Breadfruit or your favourite starch and vegetable salad.

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