'Nuff said. This Caribbean classic is not only delightfully delicious, but also disturbingly therapeutic to prepareâ€“and then devour with relish. "This version of jerk chicken was taught to me by my chef in Jamaica, where I vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. 6 servings (serving size: about 4 ounces) Ingredients 1/2 cup jerk sauce, divided 1 cup vertically sliced onion 1/4 cup fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 3 garlic cloves, chopped 4 chicken breast halves (about 1 1/2 pounds), skinned 4 chicken thighs (about 1 pound), skinned 1/2 cup light beer 3 tablespoons ketchup 1 tablespoon hot sauce Cooking spray Julienne-cut green onions Preparation Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove
chicken from bag; discard marinade. Prepare grill to medium-high heat. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.