View Full Version : Rum Jerk Chicken

07-25-2009, 10:13 AM
Made this and left leg quarters in it overnight. It's good! I only used half the cayenne it calls for and it had plenty of heat. If you like more go for the full Monty.
Smoked on the drum with hickory at about 340F to 180F internal temp. It cooks fairly fast and gives a nice skin.

Rum Jerk Chicken


This jerk blend can be rubbed into just about any meat, fish or seafood, or used in salads and soups to add pizzazz. If you find that you especially like Rum Jerk, make a batch and store it in a tightly sealed jar in the refrigerator for quick, convenient use.


1 fryer (I used leg quarters, didnt cut them up)
2 Tbsp garlic powder
2 tsp ground ginger
2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp salt
3 bay leaves, crumbled (they should break up into small pieces)
2 tsp cayenne pepper (I used 1 tsp., had plenty heat)
1/2 cup lime juice
1/2 cup minced onions (fine mince)
1 cup dark rum
1/2 cup Steens Cane Syrup (No cane syrup, used corn syrup, worked fine)


Cut fryer into 8 serving pieces.
Combine the garlic powder, ginger, allspice, cinnamon, nutmeg, salt, bay leaves, and cayenne pepper, and store in a tightly covered jar in the refrigerator.
When ready to jerk, combine this mixture with the lime juice, onion, rum and syrup.
Give the chicken at least 2 hours in the marinade in the refrigerator, and use it frequently during grilling or broiling as a baste. (I put the chicken and jerk in a large Ziploc bag)
You can grill or broil the chicken or smoke it with your favorite wood.

Butt Lover's
07-25-2009, 11:40 AM
Sounds good Mike, need to try this one!