Jamaica is well renown for is delicious, mouth watering spicy hot jerk Chicken. You have not experienced the true Jamaican cuisine if you haven’t tasted the Jerk.

Jerk originate from the Taino who used to cook their meat mainly hogs on a bucan, a four legged stand compiled of savory pimento wood. Jerk is a highly seasoned meat or fish cooked over open flame. The best jerk is cooked over coals of pimento wood.

There is a special seasoning made of fresh  natural seasoning  which includes Scotch bonnet peppers, and soy sauce. Grace has a jerked spice which has a unique flavor which when added gives an exceptional taste. If you are interested in making your own seasoning here is a recipe.

Jamaican Jerk Seasoning

2 lbs escellion,

1 lbs onion

½ lb garlic

1/4 lb salt

1 cups soy sauce

½ cup vinegar

¼ lb Scotch bonnet peppers

1 tsp grounded pimento

1 tsp clove

¼ lb thyme

1tbsp brown sugar

Method

-Remove the outer skin on escellion, garlic and onion, wash thyme, pimento seeds and cloves

- clean scotch peppers and combined    Put into a food processor or a blender and chop

-remove from food processor / blender and add salt, soy sauce and vinegar.

_Pack tightly into a jar leave to stand for three day.

-NB. A table spoon of Grace Jerk seasoning enhances the flavor

Grace Jerk Chicken

3 lbs Chicken quarters

Jerk seasoning above

Method

-Clean, wash and dry chicken and add about 6 tbsp of jerk, rub in and leave to marinate.

-Ensure that the meat has enough salt if not, add salt to required taste.

_Remove all visible seasoning and put on a barbeque grill over low coals cover and leave to cook…

-Turn when necessary. If meat gets dry, sprinkle with saline water while cooking.

 (A soda bottle with a hole in the cover works just fine)

-When juice is clear the meat is cooked but checks if meat is tender.

-Remove from flame and serve with festival, bread, or any food of your choice.