The Perfect Jamaican Jerk Chicken on Your Weber Kettle

There's something magical about authentic Jamaican jerk chicken. The complex, fiery flavors of the marinade, the smoky char from the grill, and the juicy, tender meat. While many people think this is a dish best left to the pros or a specialty restaurant, I'm here to tell you that you can achieve incredible results right in your own backyard. In fact, accomplishing this on the Weber kettle was a challenge, but with the right tools, it was a breeze.

This recipe is all about bringing the heat and flavor of the Caribbean to your grill. The key to that unmistakable taste lies in a homemade jerk marinade. While store-bought marinades can work, taking the time to make your own will reward you with a depth of flavor that is truly unmatched.

Before we get to the recipe, a quick tip: to make sure you never miss a new recipe, be sure to subscribe to our newsletter and get the Jerk Marinade recipe—and many more—sent straight to your email inbox!

And for the essential seasoning, you'll need our very own dry jerk seasoning. It’s a blend of spices that perfectly complements the wet marinade, giving you that authentic jerk flavor. You can find it and other essential tools in our store. 

Ingredients

For the Chicken:

  6 chicken leg quarters (or your preferred chicken cuts)

  3 tablespoons of our dry jerk seasoning

 4 tablespoons of wet jerk marinade

¼ cup vegetable oil (or any neutral oil)

Instructions

  

  Marinate the Chicken: Place your chicken in a large bowl. Pour the marinade over the chicken and stir to ensure every piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or for a deeper flavor, let it sit overnight. Be sure to get some marinade underneath the skin if you still have the skin on.

  Set Up Your Grill: This is where the magic happens, especially on a Weber kettle. Cooking on the 22" or 26" kettle and using the entire grate surface can be tricky, but that’s where the Fire Dial from bbqsmokermods.com comes in handy. This tool is vital if you want to cook confidently without fear of your food burning. Arrange your B&B charcoal briquets in a single layer across the charcoal grate, which allows you to cook with both direct and indirect heat. The B&B charcoal briquets are my fuel of choice because they provide a slow and consistent burn, which is perfect for this cook. Place the fire dial over the coals and then the grate on top.

  Grill the Chicken: Preheat your grill to a medium temperature between 300-350°F. Once hot, clean flipping every 20 minutes until the meat is done. Baste with some reserved marinade, or whip up a quick Jerk BBQ sauce glaze like I did.

Quick Pineapple Jerk BBQ Sauce

For this cheat code, we will not make a sauce from scratch. Use a bottle of general BBQ sauce you have on hand and mix in ½ cup pineapple juice, 2 tbsp jerk marinade, and some dry jerk seasoning to taste. Simmer over medium heat til you get the thickness you want. If you need a little more sweetness, use some honey or brown sugar. As usual, taste and adjust.

  Achieve the Perfect Finish: Cook the chicken until it's no longer pink in the center and the juices run clear. An instant-read thermometer should read at least 165°F (74°C) in the thickest part. If you are cooking all dark meat like I did for this recipe, though, you can let it cook to around 175-180°F for the best results. With the FireDial, you get the best of both worlds. Even cooking, no burning, but a beautiful color that leaves you with an appetizing dish that pleases the eye as well as tantalizes the taste buds. The radiant heat from the FireDial creates really noticeable grill marks that give you the finish chefs and grill masters alike will envy you for.

Serve with rice and peas and/or a fresh salad for a complete meal. Enjoy the fruits of your labor and the incredible flavor of homemade Jamaican Jerk chicken!