Fall-Off-the-Bone Jerk Chicken Legs (BBQ Method) 🌶️🔥
- Clive Grant
- 5 days ago
- 2 min read
Ingredients
4 lbs bone-in chicken legs
1 jar Grant’s Gourmet Jerk Seasoning (250 mL)
1 large zip-lock bag or sealable container
Paper towels
Step 1: Prep the Chicken
Wash the chicken legs thoroughly and pat them completely dry with paper towels. This helps the seasoning stick better and gives you a better cook.
Step 2: Season & Marinate
Add the chicken to a zip-lock bag or sealable container.
Scoop in about ⅓ of the jar of Grant’s Gourmet Jerk Seasoning.
Use your hands to work the seasoning deep into the chicken, making sure every piece is well coated.
Seal the bag or container and place it in the fridge.
Minimum: 30 minutes. Best results: Overnight (this lets the flavour really soak into the meat)
👉 Save the remaining seasoning—you’ll need it later.
Step 3: First Grill (Flavour + Grill Marks)
Preheat your BBQ to medium-high heat (about 350°F).
Place the chicken directly on the grill.
Do NOT add extra sauce at this stage—too much sauce will drip, flare up the flames, and burn.
Grill just long enough to:
Get nice grill marks
Lightly char the outside
You are not cooking the chicken fully here—this step is all about flavour.
Step 4: Slow Cook for Tenderness
Once grill marks are set, remove the chicken from the grill.
Place it into:
A foil half-pan, or an oven-safe baking pan
Add the rest of the Grant’s Gourmet Jerk Seasoning from the jar and mix it through the chicken.
Cover tightly with foil or an oven-safe lid.
Reduce your BBQ temperature to 275–285°F (low and slow).
Place the covered pan back on the grill and let it cook for about 2 hours.
Why This Works
This slow cook:
Creates a rich jerk gravy
Keeps the chicken moist and juicy
Makes the meat fall right off the bone
No dry chicken. No burnt sauce. Just deep, authentic jerk flavour.
Serving Suggestions
Serve hot with: Rice & Peas, plain white rice or your favourite sides. Then spoon that jerk gravy right over the top—don’t waste it 🔥
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