- Difficulty 2
- Prep Time 40 mins
- Cook Time 22 mins
- Marinate Time 3 hours
- Serves 4
Jamaican-style jerk chicken requires a little advance planning — hello, delicious marinating time — but it’s worth it. Plus, the marinade is a cinch to put together, since ready-made jerk sauce just needs a little boost from bold India pale ale. While the chicken soaks up that rich, spicy goodness, you have plenty of time to prep a sunshiny salsa. Try serving the chicken with rice cooked in full-fat coconut milk with a pinch of salt.
Ingredients for the IPA-Marinated Jerk Chicken
- 1/3 cup (80 mL) store-bought jerk marinade (see tips)
- 1/3 cup (80 mL) India pale ale
- 900 g bone-in skin-on chicken legs and/or thighs
Ingredients for the Peach Salsa
- 225 g peaches (preferably in-season; see tips), about 2 large or 3 small, finely diced
- Half jalapeño pepper (ribs and seeds removed, if desired), minced
- 1/4 cup (60 mL) chopped fresh cilantro
- 2 tbsp (30 mL) minced red onion (or 2 green onions, thinly sliced)
- 2 tbsp (30 mL) lime juice
- Pinch salt
Directions for the IPA-Marinated Jerk Chicken
- 1. In a medium bowl, stir jerk marinade with India pale ale to combine. Place chicken in a resealable plastic bag and pour marinade overtop. Seal bag and, using your hands, massage marinade all over chicken until each piece is well coated. Set the bag on a plate and let marinate in the refrigerator for 3 to 4 hours. (Or combine chicken and marinade in a shallow airtight container, turning to coat well. Seal and marinate as directed.)
- 2. About 30 minutes before you’re ready to cook, remove marinated chicken from refrigerator and let it come to room temperature. Meanwhile, preheat barbecue to medium-high (450 to 500°F). Clean and oil the grates, and then turn off burner(s) on 1 side of the barbecue to create cool and hot zones.
- 3. Place chicken on grill over lit burner(s) in hot zone. Close lid and grill, turning once, until grill-marked and meat releases easily from the grate, 2 to 3 minutes per side. Transfer chicken to cool zone over unlit burner(s). Close lid and cook until an instant-read thermometer inserted into thickest part of chicken reads 165°F, 6 to 8 minutes. In the last couple of minutes of cooking, move chicken pieces close together to keep them from drying out.
- 4. Transfer chicken to a cutting board and tent with foil to let juices reabsorb, about 5 minutes. Serve hot with peach salsa.
Directions for the Peach Salsa
- 1. Just before grilling chicken, in a medium bowl, stir together peaches, jalapeño, cilantro, onion, lime juice and salt. Let stand at room temperature until ready to serve.
- We used mild jerk marinade, but the spice level is up to you. Look for a liquid marinade (rather than a dry rub) that has a short list of ingredients. Simple is best!
- If peaches are out of season, substitute 1 large ripe mango, finely chopped, or chopped peeled kiwifruits.
- Every gas grill is different, so trust your experience and keep an eye on what you’re cooking to prevent excess charring.
- No grill? Raining? You can make this recipe in the oven: Place rack in centre of oven and preheat broiler on high. Arrange marinated chicken on a foil-lined baking sheet and broil, turning occasionally, until an instant-read thermometer inserted into thickest part of chicken reads 165°F, 20 to 25 minutes.