I found this recipe for 4 in a magazine so halved the ingredients so it makes a nice meal for two. Its easy and a pleasure to prepare and is simply yummy!

Staple Jamaican Condiment/Dish!

Nothing compares to the authentic Jerk Chicken I had at Scotchie's in Ocho Rios ...but this taste pretty good.

I got some “Jerk Seasoning” a while back that has been fossilizing in the cabinet. I figured now is as good a time as any to use it. Jerk seasoning is a mixture of seasonings. You can make it yourself. A quick internet search will disclose the ingredients or you can use some fossilized prepared seasonings.

It was my favourite menu when I was young while living in Texas!This dish is good for BBQ as well, so please give it a try!The result will differ depending on the marinating time!The flavor of the coke is the key! Recipe by P-chanderakkusu

Spicy and tasty

I like using yogurt in chicken marinades. With the right proportions and marinating periods, it subtly tenderizes meat and enhances its natural flavor, texture and juiciness without imparting any yogurt flavor.The acid and cultures also help marinade penetrate more quickly and effectively, seasoning the flesh to the bone without creating that brined-like cured texture that often occurs when meat is left to sit in a salty solution for a long time.It's similar to the result you get with buttermilk, but more efficient because the lower liquid content reduces the amount of seasoning needed and also lessens the amount of liquid uptake into the protein that can, counterintuitively, cause an internal steaming effect during cooking that can actually ultimately result in a drier and/or spongier texture to the meat.You can grill this chicken low and slow as you would any other Jerk Chicken preparation, but sometimes the oven is just easier, so I added some liquid smoke to the marinade and did a high heat roast (450F) instead. Not tandoor-level heat by any stretch - they can get up to about 900F if I recall correctly - but it produces a pretty tasty and consistent result.My recipe is adapted from a Saveur Jerk Chicken recipe, but you can modify your favorite Jerk recipe by adding 1/2 a cup of yogurt, 1 tsp of kosher salt, and 1 tsp of sugar.Cook time: 15 mins prep, 6 to 24 hrs to marinate, 60 mins to cook

Skewered & grilled

For me, jerk chicken was a delicious treat that I only had at a restaurant. I never thought that I would make it for myself or if it would be any good. For our honeymoon, my wife and I went to Jamaica. Dang, the jerk chicken was amazing there, along with all of the other food we had down there. I did not want to leave.While walking along the beach there one day, we ran into the chef of the amazing jerk chicken that we had. He was such a nice guy. Taking the chance, I asked for the recipe. All he did was smile. That night at dinner, he came out to our table, handed us a piece of paper, and then returned to the kitchen.Somehow, we scored the recipe. I tried it once, before we got the slow cooker. It was good, but not as good as his. We did not have any scotch bonnet peppers, so we did not have that great taste. I used to make my own jerk spice blend, from the recipe that he gave us. It is amazing on pizza. Try it one day. For this recipe, I included the blend that he gave us.This go around, I cheated and used a store bought jerk spice blend. I do not have the time right now to make it on my own. But once I do, I will. You betchum! I went online to see how I could convert this recipe to a slow cooker. It was not that hard.This will go great with anything, especially coconut rice and peas.Enjoy!