Does anyone have a recipe for this? I had a great one and seem to have lost it. It involved making the marinade and leaving the chicken in it for 24 hours. Thanks

I've never made it myself, but this one seems to look somewhat traditional to me. The recipe says to cut it in half and grill each half. Every time we've had Jamaican jerk chicken, the pieces are totally unrecognizable, as they look like they just took a meat cleaver to the thing and whacked it up, so I think they must cook it in halves also! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

And if you would like to consider a short cut, I've used the Jerk Seasoning from Sunny Caribee with very good results. It's available in Hot or Mild.

Disclaimer - I have no interest in Sunny Caribee except as a customer.

Southshore, I see you're in Mississauga.

I have made Jerk from scratch a hundred times, but I'll tell you, PC brand Memories of Montego Bay is just as good as what I've made, so now I never bother. I still marinate the chicken in the sauce for awhile, shake off the excess and BBQ - best I've had this side of the islands!

Thanks for all the replies. I will try the recipe and I will also try the PC sauce and compare the results.

For a super great jerk marinade try Mrs. Dogs. She has a website and a small company that sells the very best mustard and jerk. I have no relation to the gal who owns the business other than she is a friend. I cannot live without the mustard. Google Mrs. Dogs. Amy