Jah-May-Can Chicken

This typical Jamaican chicken dish features an out-of-this-world flavor that can induce an out-of-your-body experience. But be warned, with a hefty dose of Iguana XXX, this dish is not for wimps, whiners or cry-babies.


- 2 2-1/2 lb. chickens, split (ouch!)

- 1/4 cup Tamarindo Bay Pepper Sauce

- 1/4 cup Iguana Mean Green Pepper Sauce

- 4 tbsps. Iguana XXX Habanero Pepper Sauce

- 1/2 cup dark beer (no...not that light beer)

- 1/2 cup minced onions

- 1/2 tsp. dry mustard

- 1 clove garlic minced

- 2 tbsps. olive oil (as virgin as you can get it)

- 1 tbsp. cider vinegar

- 1/4 cup chopped fresh basil


Wash and dry chickens. Combine all remaining ingredients in a fireproof bowl and marinate chickens for 3 to 4 hours in this heavenly mixture. Do not splash any of the marinade into your eyes!

Remove chickens from marinade and place on smoker grill over medium heat at most, for 1-1/2 to 3 hours to your liking. Brush with marinade sauce before cooking and just before serving. Yields 4 to 6 servings.

Suggested side dish: Black or red beans cooked with our Caribbean Condiment, served with rice, Costa Rican Cole Slaw and lots of Cerveza (mucho frio)!

Sauces you can use in this recipe.

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