Grilled Caribbean Jerk Chicken

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My second semester of culinary school ended about two weeks ago, so I’m officially enjoying a much needed summer break, and what better conjures up visions of summertime frolic than outdoor grilling? Well…nothing, of course! Accompanied by a Shiner, perhaps? I’ve never been what you would call a grill master, but lately I’ve been experimenting and trying to learn a little about grilling. I’ll be the first to admit that I’m less than stellar at knowing when grilled meat is ‘done.’ I generally try to pull it off the grill too early, but I’m working on it. I do excel at putting together tasty spice rubs, though, so without further ado: Caribbean Jerk Chicken.

Spice Rub

2 Tbsp brown sugar
2 ½ tsp salt
2 tsp allspice
1 tsp cayenne pepper
1 tsp  ground black pepper
½ tsp ground cinnamon
½ tsp granulated garlic powder
¼ tsp ground cumin
¼ tsp dried thyme

Turn grill to high

Place ingredients in a bowl, then give them a good whisk, making sure to fully incorporate all the spices together.

Pat chicken pieces dry with a paper towel, then place in a bowl. Sprinkle spice mixture over chicken and rub chicken pieces with spices, making sure that the chicken is completely covered with a layer of spice rub.

Cover bowl with plastic wrap and set aside at room temperature for at least thirty minutes.

When you’re ready to grill, place chicken pieces on grill and sear on both sides for about two to three minutes.

Turn grill to low and let chicken cook for an additional 30 to 45 minutes or until it’s done and the juices run clear. The type of chicken you are using will determine the cooking time. Bone-in, of course, will take longer to cook.  You can always stick a cooking thermometer in the thickest part of the meat. When it reads 165, you should be good.

One last note: Remember to always practice good sanitation while working with chicken. Wash wash wash your hands, then wash them some more.

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