Grilled Jerk Chicken

I have spent many vacations in the Caribbean. Fishing, soaking up some rays, golfing or simply having a good time. I did this to get away from the weather in Chicago. This is a recipe that you can find on many of the islands. I have of course modified this to meet the standards of Kashrut.

Grilled Jerk Chicken


2 – 3 lb. Kosher Chickens, split in half
Salt and freshly Ground Black Pepper to taste
Jerk Seasoning (See the recipe @


Preheat the grill and add soaked hard wood chips.

On a cutting board, pack the wet jerk rub around both sides of the chicken halves and under the skin. Marinate in a sealed container in the refrigerator overnight.

About 1 hour before you are ready to grill, take the chicken out of the refrigerator and bring to room temperature.

Sear the chicken halves on both sides. Using indirect heat grill the chicken for about 90 minutes until the internal temperature reaches 165 degrees F. The jerk seasoning should turn black and crusty but the meat should be very juicy. Served with a fresh vegetable, salad, fresh fruit, potato, pasta or rice and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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