BBQ Jerk Chicken Leg Quarters Recipe
This BBQ Jerk Chicken Leg Quarters recipe brings the bold, spicy, and aromatic flavours of Jamaica straight to your grill. Marinated in a vibrant, spicy jerk sauce made with scotch bonnet peppers, warm spices, and tangy citrus, these chicken legs are grilled to juicy perfection. Whether you're hosting a summer cookout or craving a taste of the Caribbean in the winter, this dish is sure to impress.
Ingredients
Chicken
- 5 chicken leg quarters
- Marinade ingredients
Marinade Ingredients
- 3-5 scotch bonnet peppers stems removed, seeds removed if you prefer less heat
- 2 small onions chopped
- 2 teaspoons fresh ginger minced or grated
- 4 cloves fresh garlic minced
- 1 tablespoon dried thyme
- 1 tablespoon ground allspice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- ¼ cup white vinegar
- ¼ cup orange juice concentrate
- Juice of half a lime plus extra limes for serving and grating, optional
Instructions
Prepare the Jerk Marinade
- Add the scotch bonnet peppers and chopped onions to a food processor. Blitz until combined.
- Add the ginger, garlic, thyme, allspice, sugar, salt, black pepper, cinnamon, nutmeg, ginger, olive oil, soy sauce, vinegar, orange juice concentrate, and lime juice. Blend until smooth.
Marinate the Chicken
- Place the chicken quarters in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
- Cover with plastic wrap or seal the bag and refrigerate for at least 4 hours (overnight for best flavour).
Prepare the Grill
- Preheat your charcoal or gas grill. Create a two-zone setup with direct heat (over coals/flame) on one side and indirect heat (no coals/flame) on the other side.
Cook the Chicken
- Remove the chicken from the marinade, reserving the marinade for later use. (This reserved marinade will be cooked on the chicken for 30 minutes. See PRO TIPS in notes below.) Bring the chicken to room temperature before cooking.
- Place the marinated chicken, skin side up, over direct heat for 4–6 minutes until slightly charred. Flip to skin side down and cook for another 3–5 minutes.
- Move the chicken to the indirect heat side, skin side up. Brush with reserved marinade, close the lid, and cook for 30 minutes, or until the internal temperature reaches 170°F–180°F. Use a meat thermometer to check the thickest part of the thigh without touching the bone.
- Rotate back to direct heat for 1–2 minutes to achieve that extra crispy skin and additional smoky char.
- Remove the chicken from the BBQ. Cover with aluminum foil and let the chicken rest for 5 minutes before serving.
Serve and Enjoy
- Grate lime zest over the chicken and serve with lime wedges. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
Pro Tips for Perfect Jerk Chicken
- Marinate for Maximum Flavour: The longer you marinate the chicken, the more flavour it absorbs. Aim for at least 4 hours, but overnight is best.
- Reserve Marinade Safely: If you’re using reserved marinade to baste, ensure it’s cooked thoroughly during the grilling process to eliminate any bacteria from the raw chicken. Alternatively, set aside a portion of marinade before adding it to the chicken.
- Use a Meat Thermometer: For juicy, perfectly cooked chicken, monitor the internal temperature. Remove the chicken from the grill when it reaches 170°F–180°F.
- Don’t Skip the Resting Period: Allowing the chicken to rest for a few minutes after grilling helps the juices redistribute, ensuring every bite is succulent.
Tried this recipe?Let us know how it was!