Hub Specialty: Jamaican Jerk Chicken

In April 2008, The Hub and I took a trip to Jamaica to attend our friend's wedding in her hometown of Montego Bay.  We had a really fun time chilling on the Caribbean, experiencing the local culture and eating some amazing homemade island food!  We stopped at roadstand after roadstand for some spicy, authentic Jerk Chicken - one of our favorite parts of the trip!

Ever since that trip, The Hub has worked on perfecting his jerk chicken recipe by finding the right brand  and ratio of marinade and spices to use.  He's come up with a recipe that is spicy, juicy and pretty darn close to the "real thing"!  This weekend our friends had a BBQ so The Hub made some of his famous jerk chicken to share.  This recipe has only 3 ingredients (plus the chicken), but it is full of bold flavors.

You'll Need:

• Chicken Breasts
• Busha Browne’s Jerk Seasoning
• Pickapeppa Sauce
• Jamaican Jerk Rub, such as Pampered Chef
• Wooden Skewers

Directions:

Soak wooden skewers in water for about 20 minutes.  Meanwhile, cut the chicken breasts into 1 1/2 inch cubes.  Place chicken in a bowl.  Sprinkle the rub over the chicken so that it is evenly distributed on the chicken cubes.  Add 1-2 heaping spoonfuls of Busha Browne's Jerk Seasoning per pound of chicken.  The more you add, the spicier the chicken will be!  Finally douse the chicken with the Pickapeppa Sauce and stir to combine.

Thread the chicken on the skewers and grill until the chicken has reached an internal temperature of at least 165°.  Enjoy!

One Response to “Hub Specialty: Jamaican Jerk Chicken”

1. nancy says:

   March 3, 2011 at 8:03 am

   Hi Natalie! We’re in beautiful Cabo with your mom and dad! We have loved jerk chicken since our trip to Jamaica several years ago and I can’t wait to try Michael’s recipe. Love your blog! Soo fun to read.
   Hope all is well with you guys!
   XXX
   Nancy and Duke

   Reply