How to make grilled BBQ jerk chicken
Prep and marinate: Pat the chicken dry, season it with salt and pepper, then coat it generously with Sammy D's, saving some sauce for later. Add a squeeze of lime, turn everything to coat, and let it sit. Even a short rest helps, but a few hours in the fridge lets the flavour sink in. For the full method on soaking flavour deep, see our BBQ jerk marinade guide.
Set up your grill: Go for two zones: one side hot for searing, one side cooler for gentle cooking. This chicken loves a lower, steadier heat so the skin crisps without the sugars burning. If you are using charcoal, bank the coals to one side.
Grill low, then char: Start the chicken on the cooler side, skin up, lid down, and let it cook through slowly. Turn now and then. Once it is nearly done, move it over the hot zone to crisp the skin and build those charred edges everyone fights over. Keep an eye on it, because sweet sauces love to catch.
Sauce, rest, and serve: Brush on a fresh coat of Sammy D's in the last few minutes so it sets into a glossy, sticky glaze. Pull the chicken off, let it rest so the juices settle, then hit it with one more brush of sauce before serving.
