Jerk Chicken
“Jamaican chicken marinated in fiery scotch bonnet, allspice, thyme, and ginger, slow-grilled over pimento wood.”
Scotch Bonnet
Allspice
Thyme
Ginger
Garlic
Soy SauceWhere it comes from
Jerk chicken, a fiery and aromatic dish, has its roots in Jamaica's indigenous Taino people, evolving through centuries of culinary influence. It is synonymous with Caribbean cooking and reflects the cultural melding of African, Spanish, and British flavors. A surprising fact is that the word 'jerk' is believed to come from the Spanish word 'charqui,' meaning dried meat.
A fiery staple that dances on your palate, jerk chicken is as much about the marinade as it is about the smoke from the grill.
On the Palate
What goes into it
How it's made
- 1
Marinate chicken pieces in a bold mixture of scotch bonnet peppers, allspice, thyme, and ginger for several hours to infuse them with flavor.
- 2
Grill the marinated chicken over pimento wood, allowing the smoke to enhance the dish's unique character.
- 3
Baste the chicken regularly to keep it moist and ensure a perfect char.
- 4
Serve hot with a side of rice and peas or a fresh salad for a complete meal.
