Having moved to Vancouver from Jamaica, we were feeling nostalgic for jerk chicken. We decided to inaugurate our new grill with a Jamaican classic. We served it with rice and peas (red beans), made with coconut milk, another traditional Jamaican dish.
Jerk is supposed to be spicy, but depending on the brand of rub/sauce that you buy, the spice levels vary.
1 pack of chicken leg parts
1 jar of Jamaican jerk rub
Jamaican jerk sauce, a few squirts
coconut milk, enough for a thin coating over the chicken
Put the chicken in a large bowl and massage the jerk rub, jerk sauce and coconut milk into the chicken. Cover and let sit for about 3 hours. Remassage the jerk and milk into the chicken right before you’re ready to put it on the grill.