Jamaican Jerk Chicken: Recipe from the Caribbean Island

Jamaican Jerk Chicken: Recipe from the Caribbean Island

Jerk is Jamaica's method of marinating and cooking meat over fire with a boldly spicy and aromatic flavour. The key spice is scotch bonnet, one of the hottest peppers in the world. This is the pure taste of Jamaica.

History of the dish

Jerk was developed by the Maroons — descendants of escaped enslaved Africans who hid in the Jamaican mountains in the 17th and 18th centuries. They marinated meat in local spices and cooked it over coals in pits. Today it is the calling card of Jamaican cuisine.

Key ingredients

Jerk marinade: scotch bonnet (or habanero), spring onion, garlic, ginger, soy sauce, brown sugar, thyme, allspice, cinnamon, nutmeg. Whole chicken or pieces.

How to cook at home

Marinate the chicken for at least 12 hours (24 is better). Grill over charcoal on low heat with allspice (or juniper) wood for smoke. In the oven — 200°C with a splash of liquid smoke.