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Place the chicken leg quarters into a large mixing bowl.

Add the jerk paste and powdered jerk seasoning to the chicken.

Squeeze the juice from 3 limes directly over the chicken.

Using your hands, thoroughly mix and rub all the marinade ingredients into the chicken, ensuring each piece is well-coated.

Cover the bowl tightly with plastic wrap and refrigerate the chicken to marinate overnight.

In a separate bowl, add the browning sauce, jerk paste, and honey barbecue sauce.

Pour in the pineapple juice and squeeze the juice from 2 limes into the sauce mixture.

Whisk all the sauce ingredients together until they are thoroughly combined and smooth. Set the sauce aside.

Pour 1 cup of pineapple juice into a spray bottle. Add the brown sugar, Red Stripe beer, and apple cider vinegar.

Secure the lid on the spray bottle and shake well to combine all ingredients for the spritz.

Preheat a grill to medium-high heat.

Place the marinated chicken leg quarters directly onto the hot grill grates.

Grill the chicken, flipping occasionally, until it develops a good char and is cooked through, about 25-30 minutes. Periodically spritz the chicken with the prepared spray mixture to maintain moisture and add flavor.

Once cooked, transfer the grilled chicken to a large metal bowl.

Pour the prepared Jerk BBQ Sauce generously over the hot chicken in the bowl. Toss the chicken to ensure every piece is thoroughly coated with the sauce.

Return the sauced chicken pieces to the grill. Continue grilling for a short period, about 10-15 minutes, flipping and basting with more sauce as needed, to caramelize the sauce onto the chicken.

Remove the chicken from the grill once the sauce is beautifully caramelized and the chicken is fully cooked and tender. Serve hot, perhaps alongside rice and peas.


Place the chicken leg quarters into a large mixing bowl.

Add the jerk paste and powdered jerk seasoning to the chicken.

Squeeze the juice from 3 limes directly over the chicken.

Using your hands, thoroughly mix and rub all the marinade ingredients into the chicken, ensuring each piece is well-coated.

Cover the bowl tightly with plastic wrap and refrigerate the chicken to marinate overnight.

In a separate bowl, add the browning sauce, jerk paste, and honey barbecue sauce.

Pour in the pineapple juice and squeeze the juice from 2 limes into the sauce mixture.

Whisk all the sauce ingredients together until they are thoroughly combined and smooth. Set the sauce aside.

Pour 1 cup of pineapple juice into a spray bottle. Add the brown sugar, Red Stripe beer, and apple cider vinegar.

Secure the lid on the spray bottle and shake well to combine all ingredients for the spritz.

Preheat a grill to medium-high heat.

Place the marinated chicken leg quarters directly onto the hot grill grates.

Grill the chicken, flipping occasionally, until it develops a good char and is cooked through, about 25-30 minutes. Periodically spritz the chicken with the prepared spray mixture to maintain moisture and add flavor.

Once cooked, transfer the grilled chicken to a large metal bowl.

Pour the prepared Jerk BBQ Sauce generously over the hot chicken in the bowl. Toss the chicken to ensure every piece is thoroughly coated with the sauce.

Return the sauced chicken pieces to the grill. Continue grilling for a short period, about 10-15 minutes, flipping and basting with more sauce as needed, to caramelize the sauce onto the chicken.

Remove the chicken from the grill once the sauce is beautifully caramelized and the chicken is fully cooked and tender. Serve hot, perhaps alongside rice and peas.
