Easy Jerk Chicken + Island Runner

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

The spicy notes of an Island Runner cocktail made with pineapple and orange juices and a classic, buttery rum work wonderfully with fiery grilled chicken.

Citrus-Rosemary Chicken


6 boneless skinless chicken breasts, each about 6 oz (175 g)
Olive oil for rubbing
Salt to taste


2 tbsp (30 mL) pumpkin-pie spice
2 tsp (10 mL) dried thyme
1 tsp (5 mL) granulated roasted garlic
½ tsp (2 mL) hot chili flakes


  1. Stir together all ingredients in a small bowl.
  2. Pat chicken dry, then rub both sides with olive oil. Coat chicken on both sides with rub, patting so rub adheres to chicken. Cover chicken tightly and refrigerate for at least 1 hour or up to 8 hours. Let chicken stand at room temperature for 30 minutes before grilling. 
  3. Preheat barbecue to medium (about 400°F/200°C).
  4. Season chicken on both sides with salt. Grill chicken, with lid down and turning once, for 8 to 12 minutes, until no longer pink inside. Remove chicken to a warm platter. Tent loosely with foil and let rest for 5 to 10 minutes.
Serves 6



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