Jerk is Jamaica’s signature cooking method, rooted in Maroon traditions blending African and Taíno techniques. Chicken (or pork) is marinated in a fiery paste of Scotch bonnet peppers, allspice, thyme, scallions, and ginger, then slow-grilled over pimento wood for smoky heat. Served with rice and peas (kidney beans cooked in coconut milk).

This bold, spicy dish captures Jamaica’s vibrant island flavors.

Ingredients (serves 4):

• 1 whole chicken, cut into pieces
• Jerk marinade: Scotch bonnets, allspice berries, thyme, garlic, ginger, scallions, soy sauce, brown sugar, vinegar
• Rice and peas: rice, kidney beans, coconut milk, thyme, scallion
• Festival (fried dumplings) or sides

Step-by-Step Instructions:

1. Blend marinade ingredients; slash chicken and marinate overnight.
2. Grill slowly over medium-low heat (or bake then broil) for smoky char, basting.
3. For rice: simmer beans in coconut milk with aromatics; add rice and cook.
4. Make festival dough and fry until golden (optional).
5. Serve chicken with rice, festival, and extra sauce.

Tips: Adjust peppers for heat; pimento wood chips add authentic smoke if grilling.