The Jerk Chicken as served at House of Dutch Pot in Las Vegas, NV, as seen on Diners, Drive-Ins and Dives: season 36.
Recipe courtesy of House of Dutch Pot

Drum Pan Jerk Chicken

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  • Level: Easy
  • Total: 4 hr 10 min (includes marinating time)
  • Active: 40 min
  • Yield: 6 to 8 servings


Reggae Medley Seasoning:


  1. Wash the chicken with the lime juice and vinegar. Blend the habaneros, garlic, green onions, jalapeños, yellow onion, ginger, thyme and pimiento seeds together with 3 ounces water in a food processor or blender to create a spicy jerk paste. Sprinkle the black pepper and garlic and onion powders on the chicken, then rub with the jerk paste. Rub the chicken and seasonings together really well, up under the skin and between the bones. Refrigerate for at least 3 hours or up to 24 hours.
  2. Preheat a grill for cooking at 350 degrees F.
  3. Place the chicken on the grill and cook, 20 minutes on each side.

Reggae Medley Seasoning:

Yield: 4.5 ounces
  1. Stir together the seasoning salt, poultry seasoning and allspice in a jar. Keep covered with an airtight lid.

Cook’s Note

Jerk chicken has to be cooked on a grill to create the best smoke flavor. Oven chicken is BAKED chicken, and not jerk. Charcoal is preferable.