Mustardy Jerk Chicken Grill Pot

Host the ultimate barbecue tailgate with this Mustardy Jerk Chicken Grill Pot! Bone-in chicken thighs are seared for that smoky char, then slow-cooked on the grill in a rich, homemade Jamaican Jerk Mustard BBQ Sauce alongside sweet potatoes, bell peppers, onions, and sweet pineapple. Corn on the cob steams perfectly in its own layer on top, delivering a full, flavorful, and easy-cleanup meal straight from your cast-iron Dutch oven!

Yield: 6 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes - 1 hour 30 minutes
Special Equipment: Charcoal or Gas Grill, Large Cast-Iron Dutch Oven (grill-safe, approx. 4-5 quart capacity), Tongs

Ingredients

• 6 bone-in, skin-on chicken thighs

• 2 Tbsp olive oil

• 1 tbsp CookinWidKunchi's Jamaican Jerk 

• 1 large yellow onion, roughly chopped

• 2 lbs sweet potatoes, peeled and cut into 1 to 1½-inch chunks

• 1 red bell pepper, cored, seeded, and cut into 1-inch pieces

• 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces

• ½ cup crushed pineapple, undrained, fresh or canned

• 1½ cups Homemade Jerk Mustard BBQ Sauce

• ½ cup chicken broth, optional, for thinning sauce or for extra moisture

• 4 ears of corn, husked and cut into thirds or quarters

• Heavy-duty aluminum foil

• Fresh cilantro or chopped green onions, for garnish

Directions

1. Prepare the Grill: Set up your grill for indirect heat to maintain a temperature of 375-400°F (190-200°C). Arrange coals to one side (charcoal) or turn off burners directly under where the Dutch oven will sit (gas).

2. Season & Sear Chicken: In a large bowl, toss the chicken thighs with olive oil and 1 tablespoon of CookinWidKunchi's Jamaican Jerk Rub until evenly coated. Place the chicken thighs directly over the hot coals (or hottest burner) and sear for 4-5 minutes per side, until deeply golden brown and charred.

3. Build Base in Pot: Place your empty cast-iron Dutch oven on the grill over medium-low heat (indirect if possible, or briefly direct then move). Add the chopped yellow onion and sauté for 3-5 minutes until softened.

   Add the Homemade Jerk Mustard BBQ Sauce, crushed pineapple, and optional chicken broth to the Dutch oven with the onions. Bring to a gentle simmer, whisking to combine.

4. Assemble Main Dish: Add the sweet potato chunks and bell pepper pieces to the simmering sauce in the Dutch oven. Stir to coat. Nestle the seared chicken thighs on top of the vegetables and sauce.

5. Prepare Corn Layer: Place the cut corn pieces in the center of a large piece of heavy-duty aluminum foil. Lightly season the corn with salt and pepper, or a touch more jerk rub if desired. Tightly seal the foil packet.

6. Grill-Bake: Place the sealed foil packets of corn on top of the chicken and vegetable layer in the Dutch oven. Place the covered Dutch oven on the grill over the indirect heat. Close the grill lid and cook for 1 hour to 1 hour 15 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through (internal temperature of 165°F / 74°C).

7. Rest & Serve: Carefully remove the Dutch oven from the grill. Remove the corn foil packet(s). Let the chicken and vegetable mixture rest for 5-10 minutes. Serve directly from the pot, with the steamed corn alongside or mixed in, garnished with fresh cilantro or chopped green onions.