Recipe courtesy of Virginia Burke

Jerk Chicken

  • Level: Easy
  • Total: 54 min
  • Prep: 10 min
  • Inactive: 4 min
  • Cook: 40 min
  • Yield: 4 servings
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1 (4 to 5-pound) whole chicken, cut in quarters (skin on)

1 lime, halved

1/2 teaspoon salt

1 tablespoon oil

2 tablespoons jerk seasoning or 3 tablespoons jerk marinade

1 tablespoon dark rum or 2 tablespoons regular rum, optional


  1. Rub the chicken quarters with lime, rinse, and pat dry. Sprinkle with salt.
  2. In a suitable bowl, mix the rest of the ingredients and add the chicken. Rub mixture in thoroughly and allow to marinate in the refrigerator for at least 4 hours, preferably overnight.
  3. Preheat the oven to 350 degrees F or light the barbecue.
  4. Grill or roast the chicken slowly until very tender, for about 40 minutes.
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