Servings: 4 | Preparation time: 10 minutes (plus marinating time) | Cooking time: 35 minutes
Ingredients
- 6 chicken thighs and/or drumsticks (skin-on, bone-in)
- ¾ cup Cool Runnings jerk barbecue sauce
- 1 tbsp lime juice
- 1 tbsp British Class coconut oil
Directions
1. In a large bowl, whisk together the jerk barbecue sauce, lime juice, and melted coconut oil. Add the chicken pieces and thoroughly coat them. Cover and refrigerate for at least 4 hours, ideally overnight, for the best flavor.
2. Preheat your grill to medium heat (around 350°F). Clean and lightly oil the grates to prevent sticking.
3. Place chicken skin-side down on the grill. Cook for 12–15 minutes, then turn. Continue grilling for another 12–15 minutes until the internal temperature reaches 165°F, and juices run clear. Use indirect heat and cover if you notice flare-ups.
4. During the last 5 minutes, brush extra jerk barbecue sauce on the chicken to build a caramelized, sticky glaze.
5. Remove from heat and let the chicken rest for 5 minutes before serving. This helps lock in the juices.