Jamaicans take pride in their jerk recipe and the history that created it. When visiting Jamaica, vacationers simply have to try authentic jerk whether that’s pork or chicken. Its delicious flavor isn’t the only thing this meal is known for; there’s plenty of history behind this favorite island dish.
Jerk history
What does jerk mean? If you ask a local they will tell you it refers to how the meat is cooked rather than the flavor itself. The meat is turned over burning coal and the hunks of meat are chopped off and served. Jerk was originally done on pork, but has evolved into chicken and even other types of meat like goat.
Maroons were slaves who escaped from the British that were placed on the island for easy access to goods like sugar and pimento. They fled to the mountains and created a mixture of herbs and spices to use on game they hunted for survival.
Restaurant recommendation
Scotchies is always our go-to for a jerk meal and also for the locals. If you’re staying in Ocho Rios, that location is great for jerk pork while Montego Bay is the best for jerk chicken. There is also a location in Kingston. You can watch the meat cook on pimento wood panels by the fork master. Just don’t ask him what’s in the secret Scotchies sauce.
Insider tip: Don’t bother with the extra hot sauce, you won’t need it.
Jamaican jerk recipe
Ingredients
Directions
2 medium whole (quartered) chickens (use the chicken of your choice – approximately 5-6 pounds of bone-in chicken is optimal for this recipe)
Mix ingredients in a blender one at a time to make a coarse paste/sauce. Coat chicken, including under the skin. Marinate and refrigerate up to 36 hours. Heat a charcoal grill with coals and wood chips for optimal flavor. Continuously check and turn chicken, brushing with more sauce as desired. Cover meat or grill with foil or a lid if desired to hold in heat until chicken is starting to crisp. Traditionally, the bone-in jerk chicken is rough-chopped and served with festival, bam, rice or beans, and of course – more sauce.
