Grilled Jerk Chicken with Spicy White Barbeque Sauce

Keeping it REAL with Hellmann's Mayonnaise! 

Hello people, I am on a mission to keep it REAL with Hellmann's Mayonnaise. Hellmann's is celebrating 100 years of pure goodness, and being a Hellmann's Mayonnaise addict, I am joining the party! I discussed my love of all things Hellmann's back when I posted my Creole Potato Salad recipe.

My family has used Hellmann's products for generations. I continue this tradition with my daughter. To spice this 100 years of Hellmann's party up, I decided to create a Jamaican Jerk Chicken with Spicy White Barbeque Sauce.

A great Jerk Chicken starts with a lot of great spices. As you already know, I don't skimp when it comes to spice and flavor.  I took my spice rub, added some habaneros, jalapenos, and Serrano peppers and blended the mixture together to coat the chicken with.

I decided to use chicken thighs because I love how they handle all these spices.  Please feel free to use whatever part of the chicken you enjoy. Just make sure you adjust the cooking time.

30 minutes before the chicken is done, I basted the chicken with the Spicy White Barbeque Sauce. 

It's all ready people. Don't forget to serve it up with extra sauce on the side.

Let's EAT!

Grilled Jerk Chicken with Spicy White Barbeque Sauce

Prep Time: 10 minutes
Cook Time: 1 hour and 45 minutes or until 170 degrees
Total Time: 1 hour 50 minutes plus marinating time
Servings: 8 pieces of chicken

Jerk Chicken Ingredients:

8 bone-in, skin-on, chicken thighs
2 scotch bonnet or habanero pepper (wear gloves if possible when handling)
2 jalapeno pepper
2 Serrano peppers
1/2 tablespoon thyme
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon allspice
2 tablespoon creole seasoning or seasoning salt
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon chili powder
2 tablespoon brown sugar
2 tablespoon chopped fresh ginger
2 tablespoon apple cider vinegar
1 lemon, juiced, zested
1 lime, juiced, zested
Spicy white barbeque sauce 
extra virgin olive oil to coat chicken

For the Spicy White Barbeque Sauce
1 1/2 cups Hellmann's/Best Foods Mayonnaise
1/2 cup apple cider vinegar
1 tablespoon prepared horseradish
1 tablespoon extra virgin olive oil
2 tablespoon brown sugar
2 tablespoon hot sauce
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon applewood smoked sea salt
1 lemon, zested, juiced

Directions:

Rinse chicken, pat dry, place in a large bowl and set aside. Coat chicken with extra virgin olive oil. In a blender add all remaining ingredients and blend well until pureed. Add pureed mixture to chicken and mix well. Marinate in the refrigerator for at least two hours, preferably overnight. 

Prior to grilling allow chicken to reach room temperature. Prepare grill and grill chicken for about 10 minutes on direct heat, then spread chicken out so it receives indirect heat to prevent burning. Grill chicken for about 30 minutes with grill lid closed, turn chicken over and grill another 30 minutes.

Place all ingredients for barbeque sauce in a blender, blend well, cover, refrigerate until ready to use.

Baste chicken with spicy white barbeque sauce and grill another 30-40 minutes, until chicken thighs reach a temperature of 170 degrees.

Remove chicken from grill, allow chicken to rest about 10 minutes and serve with more Spicy White Barbeque Sauce on the side.