{"id":19694,"date":"2025-01-09T15:51:13","date_gmt":"2025-01-09T15:51:13","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/jerk-chicken-on-the-grill-for-international-spice-day\/"},"modified":"2025-01-09T15:51:13","modified_gmt":"2025-01-09T15:51:13","slug":"jerk-chicken-on-the-grill-for-international-spice-day","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=19694","title":{"rendered":"Jerk Chicken on the Grill for International Spice Day"},"content":{"rendered":"


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Sauce Goddess.<\/p>\n

Sauce Goddess brings the world to your grill with bold, all-natural spice blends crafted from real ingredients. There is no MSG, GMOs, additives, or artificial flavorings, and the spices are certified gluten-free. These rubs are the perfect match for anyone seeking full, authentic flavors, without the junk.<\/p>\n

The mildly spiced Moroccan Twist Spice<\/a> combines warming cardamom, cinnamon, fennel, and allspice, making it a versatile companion for meats, vegetables, and even sweet treats. For fans of heat, Latin Heat Spice<\/a> delivers the bold flavors of cumin, oregano, and red chiles, perfect for grilling, tacos, or even homemade chorizo. Then there\u2019s Fiery Jamaican Jerk Spice<\/a>, a vibrant Caribbean blend of thyme, garlic, allspice, and Chile peppers, designed to bring smoky heat and complex flavor to chicken, pork, seafood, and more.<\/p>\n

\"Sauce<\/p>\n

I opted to try the Fiery Jamaican Jerk rub on a whole chicken.<\/p>\n

Jamaican Jerk Chicken<\/h2>\n

Typically, when making jerk chicken, you would marinade it overnight in a fiery paste of scotch bonnet peppers, allspice, cinnamon, and more. <\/p>\n

But for today, I simply used the Sauce Goddess Jerk Seasoning as a rub. Fired up my Weber kettle, added a few apple wood chucks to generate smoke, and off I went! I set up the grill for indirect grilling and kept the temperature around 300 degrees. My target internal temperature for the chicken was 160 degrees. <\/p>\n

\"Jerk<\/p>\n

Finally, after 1-1\/2 hours it was time.<\/p>\n

When I cut up the chicken, the meat was so moist and juicy! And it had incredible flavor! The heat from the Chile peppers came front and center, delivering a punch. Behind that was a subtle sweetness. Very savory and smoky as well. The combination of these elements created a complex multidimensional flavor\u2014spicy, savory, slightly sweet, and a hint of citrusy brightness. It was the perfect balance of heat and warmth with a tropical flair.<\/p>\n

\"Sauce<\/p>\n

We really enjoyed this jerk chicken! The next time, I plan to go full jerk, marinating the chicken in the Sauce Goddess rub several hours beforehand. You really can\u2019t go wrong with Sauce Goddess. I\u2019ve enjoyed everything I have tried so far from them, and I look forward to going with Latin Heat (tacos anyone?) and the Moroccan Twist (Kebabs sounds good!)<\/p>\n

Grill on!<\/p>\n

Daniel Hale | Barbecue Bible Grilling Team<\/p>\n

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