Serious Eats: Recipes

Grilling: Jerk Pork Skewers

[Photographs: Joshua Bousel]

I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habeneros.

I still can't quite figure out a definitive jerk recipe—they tend to run the gamut from marinades to rubs, some involving only a few ingredients, others demanding a whole pantry's worth. This recipe is from Weber's Way to Grill. The jerk paste is so delicious I couldn't help but take more than a few extra spoonfuls when taste-testing—it's tangy, fresh, and packs a heat that kicks up my spice game.

Unfortunately, the heavy kick I loved in the marinade diminished a bit after being grilled, but these were still top-notch. The jerk flavors pair well with the accompanying honey-lime sauce, which had a cooling effect that balances out even spicier skewers. Next time I'm going to bring up the heat even higher with three or four habenaros—now that should be hot.

Adapted from Weber's Way to Grill by Jamie Purviance

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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