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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'

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

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

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

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

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

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