Raymond and Nicole's Jerk Chicken with Guava Rum Glaze

Raymond and Nicole’s Jerk Chicken with Guava Rum Glaze

Raymond and Nicole’s Jerk Chicken with Guava Rum Glaze

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3 pounds Chicken
4 Tablespoons Garlic Powder
4 Tablespoons Onion Powder
5 1/2 Tablespoons Ground Ginger
4 Sprigs of Thyme
2 Habanero Chile
1/2 cup Guava Jam or Preserve
2 Tablespoons Soy Sauce
1/4 cup of Spiced Rum
1 Tablespoon Fresh Thyme
1 Tablespoon Orange Zest
1/2 cup Red Beans (soak beans in beer over night)
2 1/2 cups Short Grain Rice
4 1/2 cups Chicken Stock
1 Chipotle Pepper
4 ounces Secret Meat (Nicole and Raymond choose a favorite sausage)


  1. Place chicken in a large freezer bag, or in a large roasting pan or baking dish.
  2. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
  3. Then, when ready to cook the chicken, preheat grill to medium high. Sprinkle chicken halves with seasonings.
  4. For the glaze, put glaze ingredients in a saucepan; bring to a boil.
  5. Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
  6. Cook chicken on grill for approximately one hour, keeping the internal grill temperature between 350°F and 400°F and rotating the chicken. When the chicken is finished, cut chicken into pieces. Serve with Red Beans and Rice.
  7. Soak red beans in beer overnight.
  8. When ready to cook, simmer rice in chicken stock over medium heat, stirring occasionally; and then add in the beans and serve.

Check out more recipes for Chicken & Other Poultry