Jerk is more than just a seasoning or flavor; it is a whole culture worthy of celebration. Its roots lie in the fusion of African and Taíno cultures in Jamaica. The Maroons developed this method, which involved marinating and slow-cooking meat over pimento wood.

African slaves adapted the jerk method, creating dishes like jerk chicken. The flavorful blend of spices, including allspice, scotch bonnet peppers, and thyme, became iconic.

Today Jerk chicken is traditionally cooked in drum barrels or over open flames, infusing the meat with smoky flavors.

Jamaican Jerk Chicken is one of the most popular culinary exports in the world, and it’s a good way to get yourself familiar with the world of ethnic cuisine.