The spices, the colorful flavors, the smoky aroma….the taste of Jamaican Jerk cooking is memorable and has been refined over thousands of years. Jerk is like a carnival of flavors that come together in your mouth.
What create the amazing taste is preparation and fresh ingredients. Though the slow-smoke method is an age-old Caribbean practice used to cure meat, by marinating or rubbing meats, seafood, and even vegetables with the right seasonings and then slow grilling them over pimento wood, jerked foods take on a spicy-sweet flavor and tender texture that’s unmatched!
The marinade is only part of the secret!
The meat or vegetables are placed directly on top of green Pimento wood, as the food cooks; it absorbs oils directly from the surface of the wood, and also gets imbued with the fragrant steam and smoke produced by the green wood. We use a combination of Pimento sticks, chips and leaves to create a taste that your friends and family will be begging you to make over and over again!
The slow-smoke method when using a BBQ is accomplished by using offset heat. Food is on one side of the grill over burners that are off. The other side burners are used to heat the BBQ and slow cook your food. Our How To page describes in detail, each step to making perfect Jerk.
Remember, patience is the ‘heart and soul’ of jerk cooking...
have compiled our favorite Jamaican marinade recipes and the
characteristic of each recipe so you can pick and choose based on your
Fragrant, mildly spicy and smoky all at once. For maximum flavor, let the chicken marinade overnight.
1 medium onion,
3 medium scallions, chopped
2 Scotch bonnet peppers, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered
Pimento Wood Sticks and Chips
- In a food processor, combine the onion, scallions, peppers, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
- Follow grilling Steps 2 through 6 on our How To page.
Fiery Hot with a hint of sweet nutmeg. It will make your taste buds dance. Originated in Jamaica and is traditionally used on pork and chicken.
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero peppers, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
One 2 1/2 to 3 pound chickens, quartered
Pimento Wood Sticks and Chips
- In a food processor, combine the scallions, garlic, onion, peppers, lime juice, salt, brown sugar, pepper, allspice, nutmeg and cinnamon; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
- Follow grilling Steps 2 through 6 on our How To page. Use Sweet Wood Sticks to imbue a Bay Leaf flavor into the food.