Experience Caribbean cuisine at its finest with this Wildflower Honey-Glazed Jerk Chicken. Blending Antigua & Barbuda’s aromatic wildflower honey with spicy jerk seasoning creates a beautifully balanced dish—bold yet sweet, and authentically island-inspired.
Ingredients:
- 4 chicken leg quarters or 8 chicken thighs
- 1/2 cup Antigua & Barbuda Wildflower Honey (ABWFH)
- 3 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons soy sauce
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or scallions for garnish (optional)
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Instructions:
- Prepare the Marinade:
- In a large bowl, whisk together wildflower honey, jerk seasoning, garlic, ginger, olive oil, salt, pepper, and lime juice until well combined.
- Marinate Chicken:
- Add chicken to the marinade, ensuring even coating. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat and Grill:
- Preheat your grill or grill pan to medium heat.
- Remove chicken from marinade, allowing excess marinade to drip off, and grill chicken for about 30-40 minutes, turning occasionally, until cooked through and beautifully caramelized.
- Glaze & Finish:
- During the last 10 minutes of grilling, brush chicken generously with extra wildflower honey, allowing it to caramelize and create a glossy, golden glaze.
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Serving Suggestion: Serve the honey-glazed jerk chicken with traditional Caribbean sides such as coconut rice, grilled pineapple slices, or a fresh mango salsa. Garnish with fresh cilantro or chopped scallions for added color and freshness.
