Herbed Chicken & Spinach Soup
main dishes

Jerk-Grilled Rabbit with Allspice and Cilantro Sweet Potatoes

Chefs are incorporating exotic meats, such as rabbit, buffalo and elk, on restaurant menus. Allspice adds a Caribbean accent to this jerk-marinated rabbit.
  • 25m

    prep time

  • 30m

    Cook Time

  • 692


  • 17



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Jerk-Marinated Rabbit

Allspice and Cilantro Sweet Potatoes

  • 3 tablespoons butter, melted, divided
  • 1/2 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 2 medium (1 1/2 pounds) sweet potatoes, peeled and cut into 1/4-inch thick slices
  • 1 1/2 cups thinly sliced onions
  • 1 tablespoon chopped fresh cilantro
  • 1 large sheet heavy duty aluminum foil


  • For the Rabbit, mix sugar, rum, vinegar, oil, allspice, sea salt, thyme, garlic powder and crushed red pepper in small bowl. Place rabbit in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate at least 1 hour or longer for extra flavor

  • For the Sweet Potatoes, mix 2 tablespoons of the melted butter, allspice and sea salt in large bowl. Add sweet potatoes and onions; toss to coat. Place sweet potato mixture in center of foil. Bring up sides of foil; double fold top and ends to tightly seal packet

  • Preheat grill to medium heat (325°F to 350°F) for indirect grilling. Remove rabbit from marinade. Discard any remaining marinade. Place rabbit on grill rack over unlit burner. Place foil packet over lit burner. Cover

  • Grill rabbit 25 to 30 minutes or until cooked through, turning once. Grill foil packet 25 minutes or until sweet potatoes are tender, turning packet over halfway through cook time. Spoon sweet potatoes into large bowl. Add remaining 1 tablespoon melted butter and cilantro; toss gently to coat. Serve rabbit with sweet potatoes

Nutrition information (per Serving)



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