A Delicious history

This is a cooking style, that has been with the Jamaica for hundreds of years. Also referred to a hot and spicy style of cooking. In recent years it has been transformed from the cooking style of one small area in Jamaica to the streets, homes and restaurants of the world.

There was a time when jerking was confined to pork; today buyers can enjoy jerk pork, chicken, fish and even jerk lobster for jerk ‘pits’ all over Jamaica. The word pits comes from the traditional method of cooking; a charcoal fire is made in a shallow pit in the ground and small planks of green aromatic pimento wood are placed above the hot coals to form a crude grill.

The Jerk Taste

The highly seasoned meat is stretched across this wooden grill in large slabs. In the case of this recipe the chicken is spread across the wooden grill. Covered with a top layer of woodand left to cook slowly. The ‘real; jerk taste comes from a combination of the blend of the wallkerswood seasoning used, the effect of the smoke created by the twin layers of green aromatic wood.

Snap shot of Jerk

A highly – Seasoned barbecued dish cooked on the smouldering pimento wood over a small pit. The maroons jerked wild pigs in Portland while on the run from the British. Jerk has been a part of Jamaica’s culinary traditions for centuries. Now Jamaica not only jerks pork but chicken, fish – in fact all meats.

Jerk Chicken using Walkerswood Marinade

Course: Dinner, LunchCuisine: Jamaican, WalkerswoodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

000

kcal

Jerk Chicken recipe, using our walkerswood Jerk Marinade. We think this is an excellent addition your BBQ.

Ingredients

3 whole chickens cut in halves
6 cloves of garlic, finely chopped
Walkerswood Jerk Marinade 280g

Directions

Cut 3 chickens in halves. Rinse chicken in lime water, drain and season with the garlic.
Pour Walkerswood Jerk Marinade on to seasoned chicken and leave to marinate for about 2 hours or overnight.
Light barbecue grill, make sure coals are white before putting on meat. Put on chicken halves skin side down, and keep turning to prevent the chicken from getting too dark. Allow o cook slowly.
Chop into small pieces. Can be served with additional jerk sauce

Notes

Marination is key to develop the taste throughout the chicken. We hope you enjoy this recipe!

Jerk Chicken: A Taste of Authentic Jamaican Flavours

Jerk Chicken is a cooking style deeply rooted in the heart of Jamaican culture. It’s a method of preparation that has been passed down through generations, showcasing the vibrant flavours of the Caribbean. Originally, the term “jerk” referred specifically to the method used for cooking pork. However, over time, this spicy and flavourful approach has expanded to include other meats, with chicken becoming one of the most popular choices. Today, jerk chicken can be found on street corners, in homes, and in high-end restaurants all around the globe, making it a symbol of Jamaican cuisine.

The origins of jerk chicken can be traced back to the indigenous Taino people of Jamaica, who developed the early versions of this cooking technique. They used native spices and slow-cooked their meat over open fires. As history progressed and African influences merged with local traditions, the jerk seasoning evolved into what it is today— a spicy blend of Scotch bonnet peppers, pimento (also known as allspice), thyme, garlic, and other seasonings.

The Evolution of Jerk Chicken

While jerk pork was once the go-to dish, today, jerk chicken has become the most iconic and widely available form of this cooking style. The adaptability of chicken, its affordability, and its ability to absorb the jerk seasoning has made it the centerpiece of many meals. Whether grilled in a backyard barbecue or cooked over an authentic jerk pit in Jamaica, jerk chicken never fails to deliver a burst of flavor that leaves you craving more.

A traditional jerk pit involves cooking over a charcoal fire in a shallow pit, with green pimento wood laid over the coals. The pimento wood gives the chicken its distinct smoky flavour, while the jerk seasoning provides the fiery heat and depth of taste. Although modern adaptations often use gas grills or ovens, many chefs still strive to recreate that authentic smokiness by using wood chips or smoker boxes.

The Ingredients that Make Jerk Chicken Unique

The key to any good jerk chicken lies in the marinade. At the heart of this marinade are Scotch bonnet peppers, which provide the intense heat that jerk chicken is famous for. These peppers are similar to habaneros but have a slightly sweeter and fruitier flavour. Alongside the peppers, allspice (derived from the pimento tree) adds a warm, peppery note that balances the heat. Thyme, garlic, ginger, and scallions round out the seasoning, contributing layers of herbal and aromatic flavors.

To make jerk chicken at home, the process begins with marinating the chicken for several hours, or ideally overnight, to allow the spices to penetrate deeply into the meat. The longer the marination, the more intense the flavour will be. Once the chicken is ready, it can be grilled, baked, or cooked on a stovetop, depending on the equipment you have at hand. The key is to cook it over medium heat to ensure that the chicken stays juicy while the outside achieves that perfect, slightly charred finish.

Jerk Chicken Around the World

While jerk chicken may have its roots in Jamaica, its popularity has spread far beyond the island’s shores. In cities around the world, from New York to London to Sydney, you can find restaurants serving their take on this Jamaican classic. Each region adds its unique twist to the dish, whether through different cooking techniques or by incorporating local ingredients. However, no matter where you enjoy jerk chicken, the essential elements remain the same—spicy, smoky, and full of Caribbean soul.

In Jamaica, eating jerk chicken is more than just enjoying a meal; it’s an experience. Many travelers flock to famous jerk spots like Boston Bay in Portland, Jamaica, where jerk chicken is served in its most authentic form, grilled fresh over pimento wood. The streets fill with the tantalizing aroma of spices and smoke, as vendors serve up generous portions of jerk chicken with sides like rice and peas, festival (a sweet fried bread), and plantains.

Bringing Jerk Chicken to Your Kitchen

Recreating the authentic taste of Jamaican jerk chicken at home may seem intimidating, but with the right ingredients and techniques, anyone can achieve it. You don’t need to dig a jerk pit in your backyard to enjoy this flavourful dish. Many grocery stores now carry pre-made jerk seasoning blends, allowing you to skip the process of gathering spices and creating a marinade from scratch. However, if you want the full experience, making your jerk marinade from fresh ingredients is well worth the effort.

Jerk chicken pairs perfectly with a variety of side dishes, whether you’re going for the traditional Jamaican accompaniments or something more familiar like coleslaw or roasted vegetables. No matter how you serve it, jerk chicken is guaranteed to be a hit at any gathering, offering a little taste of Jamaica right in your home.