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Jamaican Jerk Chicken at Claire's Korner in Evanston

Chicago Mike Gebert 4 comments

Claire's Korner, on the west side of Evanston, serves up a cafeteria line of Jamaican classics six days a week. There's just a few seats, so the assumption is you're taking it to go and either way it comes in a styrofoam container. More

Video: Robert Sietsema and the Jerk Chicken Man of Flatbush

New York Max Falkowitz 4 comments

Walk down parts of Flatbush Avenue and you'll be struck by the aroma of smoky, spicy jerk chicken from small shops along the street. Everyone has their favorite, and for food writer Robert Sietsema, Peppa's takes top marks. More

Jerk Chicken

Serious Eats J. Kenji López-Alt 26 comments

To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves. More

Jerk Chicken Nachos from 'Ultimate Nachos'

Kate Williams Post a comment

Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease. More

Jerk Chicken Nachos from 'Ultimate Nachos'

Serious Eats Kate Williams Post a comment

Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease. More

Jamaica: Learning the Secrets of Authentic Jerk Chicken

Lauren Rothman 9 comments

Jerk chicken is the most well-known Jamaican dish to have been exported from the island. You know what I'm talking about: moist pieces of poultry that are full of soaked-up marinade flavor, with burnished skin and crispy, blackened bits of meat courtesy of the grill the bird is cooked on. But if you've never had the chance to visit the tiny nation that jerk chicken hails from, then you've never really had the authentic dish. More

Sunday Supper: Hellfire Jerk Chicken With Rummy Grilled Pineapple

Jennifer Olvera 2 comments

Faintly sweet, spiced, and fiery as all get-out, jerk chicken is a sultry summertime treat. To maximize its flavor, take time to marinate the meat—for at least a day and up to two. More

Hellfire Jerk Chicken With Rummy Grilled Pineapple

Serious Eats Jennifer Olvera 5 comments

Jerk chicken has it all: sweetness, spice and come-hither appeal. [Photograph: Jennifer Olvera] Note: Be aware that the chicken is prone to flare-ups, so it needs to be watched and fussed with a bit during the cooking and basting... More

Poulet's Jerk Chicken Thighs

Serious Eats Caroline Russock 4 comments

The secret to really great jerk chicken is in the rub, and these Jerk Chicken Thighs from Poulet have cracked the code with a seemingly incongruous blend of Scotch bonnets, cloves, cinnamon, allspice, celery seed, cumin, nutmeg, sugar, and salt. More

Snapshots from Jamaica: Jerk Chicken and Pork at Scotchies

Chichi Wang 5 comments

Scotchies was my kind of eating. Everything grilled was served in foil, you ate with your fingers off of paper plates, and the juicy pork and chicken came with bottles of hot sauce made from scotch bonnet peppers, some of the spiciest peppers you can ingest without hurting yourself. Check out the behind-the-scenes process of making jerk meats here. More

Sunday Supper: Jerk Half-Chickens

Serious Eats Sydney Oland 5 comments

Most people who have spent time in the Caribbean have tried jerk seasoning. Jerk is a wet seasoning that most often includes garlic, thyme, allspice, nutmeg, cinnamon, lime and soy sauce and is most often used on chicken. Some of my favorite memories involving jerk chicken involve a long night at a beach bar, followed by a quick stop at a smoking grill on the side of the road for some spicy jerk chicken to fill me up before bed. Make sure to have lots of beer to serve alongside this chicken. More

Grilling: Jerk Chicken Wings

Serious Eats Joshua Bousel 6 comments

These didn't get the Week Wing honor due to any lack of deliciousness, but because I had already given grilled Jerk chicken its proper credit. However, there is virtue in a plate of Jerk wings over Jerk chicken. More

Street Food Profiles: Get Jerked! in Northern California

Erin Zimmer 2 comments

In this week's edition of Street Food Profiles we head to the Bay Area in California to meet Get Jerked, a truck selling jerk chicken tacos and burritos and other inventive Caribbean food. More

Standing Room Only: Tropic Island Jerk Chicken

Chicago Nick Kindelsperger Post a comment

"Jerk wouldn't be jerk without the heat." [Photographs: Nick Kindelsperger] Tropic Island Jerk Chicken 419 E. 79th Street, Chicago IL 60619 (map); 773-224-7766‎ The Short Order: Juicy jerk chicken, laced with spices. Want Fries with That? No, but you'll definitely... More

BYOB of the Week: The Islands

New York Carey Jones 7 comments

“Someone who knows how to cook food is cooking this food.” Previous BYOBs Afghan Kebab House Angelica Kitchen Sigiri Ivo & Lulu Gazala Place Tartine As a West Village girl about to leave her borough behind, I know how hard... More

Grilling: Jerk Chicken for Columbus Day

Serious Eats Joshua Bousel 5 comments

Last week, my co-workers and I were discussing the perfect thing to grill for Columbus Day. There was no real consensus, with the discussion flowing from all-American to Italian to Spanish, and then someone said, "He didn't even land in... More

The Best Jerk Chicken in Chicago at D's Irie Kitchen

Chicago Michael Nagrant 3 comments

You know how some people play drinking games where they take a shot every time a character on a television show does a particular thing (for instance, every time Rachael Ray says yum-oh)? Well, let's say you substituted bacon... More

Cook the Book: Jamaican Barbecue Banana Birds

Serious Eats Lucy Baker Post a comment

According to Rick Browne, author of this week's Cook the Book selection, The Best Barbecue on Earth, Jamaica "may well be the birthplace of barbecue in its most classic sense: slow, smoky cooking over low heat." Jerks—from chicken, pork, and... More

Ja's Jerk Chicken in Chicago: A Wing That Has the Thang

Michael Nagrant Post a comment

Whoever coined the phrase, "Ain't no thang, but a chicken wang" was clearly a careless philosopher. Because, after a lunch of jerk wings at Ja's Jerk Chicken in Chicago's Garfield Park neighborhood, I've found some wings that are quite clearly the thang. In fact, two hours after supping on them, my lips are still delighted, if not a touch inflamed, by the chili burn from their jerk sauce. Anyone considering collagen injections should just consider a weekly order of these instead. Ja's has no tables or even the stainless steel chest-high counter--a Chicago staple found at beef stands and rib shacks everywhere. I had to dine with the styrofoam clamshell while holding the wings precariously perched on the console of... More

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