Ingredients:

  • 2 tablespoons allspice berries, ground
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 4-6 chicken thighs or drumsticks (about 2 lbs or 900g)

Instructions:

  1. Combine all dry rub ingredients in a mixing bowl and whisk together until evenly mixed.
  2. Pat the chicken dry with paper towels to ensure a good rub and place the chicken in a food storage bag or on a plate.
  3. Generously coat each piece of chicken with the jerk dry rub ensuring all sides are covered. Allow to sit for at least 30 minutes in the fridge.
  4. Preheat your grill to medium-high heat (about 375°F to 400°F).
  5. Place the chicken on the grill. Cook for about 20-25 minutes on the first side. Flip and continue grilling for an additional 15-20 minutes, ensuring an internal temperature of 165°F.
  6. Remove from grill and let rest for 5 minutes before serving.