Spicy smoky grilled chicken.
History
Jerk comes from the Maroons, escaped slaves in Jamaica, who combined African and Taíno methods of smoking meat in the 1600s. Scotch bonnet and allspice are essential.
Why it exists
Slow smoking preserved meat in the hills and gave it fiery flavour.
Ingredients
- Chicken
- Scotch bonnet
- Allspice (pimento)
- Thyme
- Scallion
- Ginger
- Garlic
- Soy sauce
- Pimento wood
How it's made
- Blend the jerk marinade of chilli, allspice, thyme, scallion and ginger
- Marinate chicken for 12-24 hours
- Grill over pimento wood or charcoal
- Cook slowly with the lid on
- Chop and serve with rice and peas
how to eat it
Serve & eat
With rice and peas.
Ratings & notes
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