flavourful culinary Solutions

Pilon chicken grilled to jerk 4 servings





16 pieces of chiken Pilon

3 tablespoons of Rose Hill Jerk Seasonning

3 tablespoons of olive oil

3 tablespoons of brown rhum (optional)



2 liters of water

1/2 cup of coarse salt

1/2 cup of brown sugar

1 tablespoon of garlic powder

1 tablespoon of garlic powder onion powder 


Method: mix all ingredients and bring to boil and cool. To cool quickly, use only 1 liter of boiling water and then add 1 litter of water or 1 kilo of ice.





1. Marinate chicken pilon in brine for about two hours. Remove, drain well and place in a Ziploc style bag, add Rose Hill Jerk Seasoning and also olive oil. Marinate for at least 2 hours.


2. Grilled on BBQ, without burning the pilons.


Serve with: Sour cream with lime, roasted corn and steamed rice.