Jerk Spice Chicken Quarters

Jerk is a style of cooking in which meat, dry-rubbed or wet-marinated with a hot spice mixture whose primary ingredients are allspice and Scotch bonnet peppers, is cooked over fire. Some historians believe that jerk cooking was developed by African slaves who escaped into remote mountainous areas of Jamaica when the British captured the island from Spain in 1655, cooking chicken or pork in fire pits in the ground.

2-4 Hours
1 Hour


  • 1 1/2 teaspoons (7.5 ml) coriander 
  • 1 teaspoon (5 ml) black pepper 
  • whole garlic cloves 
  • 6 1/4 tablespoons (94 ml) ground allspice 
  • 1/4 cups (60 ml) jalapeno, stem removed 
  • 2/3 cups (160 ml) Scotch bonnets, stem removed 
  • 2/3 cups (160 ml) fresh thyme 
  • chicken leg quarters 
  • 1 teaspoon (5 ml) garlic powder 
  • 1 tablespoon (15 ml) lemon juice 
  • 1 cup (240 ml) extra virgin olive oil 


Step 1

In a food processor, combine all spice ingredients and blend. Leave the Jerk Spice with a bit of texture; do not completely emulsify or turn the mix into a puree.

Step 2

Toss the chicken pieces with enough spice mixture to coat the chicken; this recipe makes a large batch and the extra seasoning can be frozen for later use. Cover the chicken and place it in the refrigerator to marinate for 2 to 4 hours.

Step 3

Set the EGG for indirect heat cooking with the convEEGtor for 350°F/176°C.

Step 4

Place the chicken skin-side down onto the cooking grid. Roast for 45-60 minutes, until the chicken reaches an internal temperature of 165°F/73°C.

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