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Jerk Chicken

After school yesterday, our 15 year old son (who is a budding foodpreneur) wanted to make Jerk Chicken. The finished product was AMAZING, and he used all ingredients that were in our pantry, which is even better!

He started off by making a wet jerk rub, which was made with a jar of Tomato, Basil & Garlic Pasta Sauce, and a mixture of That Rub's Original, Caribbean Black, and That HEAT seasonings.

He added chicken (tenderloins are what we had thawed) and let it marinade for about 30 minutes.

He then explained that cooking it in the smoker would be the only option, although he's never used the smoker before! I agreed to allow him to use it, and supervised to make sure everything went ok.

He added the chicken tenderloins to the smoker, and cooked for about 45 minutes, until tender and cooked through. He was going to finish them off on the grill, but once he added 2 pieces, it was literally so tender, he couldn't turn them without it falling apart, so no need for the grill!

The taste of this dish as a 10 out of 10, and so super simple. If you don't have a smoker, use a grill or even bake will be so glad you tried it!


1 jar pasta sauce

1/4 c. That Rub- Original

3/4 c. That Rub- Caribbean Black

1/3 c. That Rub- That HEAT!

3 lbs. chicken (any cut)


Mix pasta sauce with all seasonings listed, and add chicken to mixture to marinade for at least 30 minutes, up to overnight, if desired. Cook tenderloins in smoker, on grill or bake in the oven for 30-45 minutes, or until tender and cooked through. Super simple, and SO SO tasty! You'll be as happy as this young man after you try it!

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