OK, so when I’m in JA I always look forward to Fridays because in the little area where my husband is from there is this guy named Buta, and he makes the best jerk chicken ever and he always hooks me up with the best pieces (I like to think it’s because I’m special but it’s because he and my husband are good friends)! Every now and then on a Friday my husband and I joke about wishing we could get some of that jerk chicken and some festival to go with it. So, I thought I’d do a little expose’ on jerk chicken in honor of Jerk Chicken Friday.
I’ve only eaten jerk chicken in St. Mary just because typically when I’m in another parish I’m the guest of some friends, and you know friends always hook you up with a home cooked meal.
For those of you who haven’t had the pleasure of tasting jerk (you can also jerk pork, sausage and fish) let me fill you in on one of the best things you can ever taste. Jerk is a mixture of pepper, pimento, garlic, thyme, scotch bonnet peppers, scallions, onions, cinnamon, nutmeg and any additional ingredients the chef sees fit to add. After getting your jerk seasoning just right you then add it to your meat (some let it marinate overnight), slowly grill it over coals and cover with wood or aluminum or if you are a roadside vendor you may use a cut drum (see pics below).

Be patient and wait for the delicacy to come out pipping hot, add ketchup, hot sauce, and bread if you like and dig in! You can also make it at home so, I’ve attached a how-to video courtesy of Jamaica Travel and Culture.com in case you want to try it.

If you’ve ever read or seen anything on TV about Jamaica then you know that Portland’s claim to fame is it’s great jerk chicken! Other places that have gained notoriety for their jerk are The Village Jerk Centre in Ocho Rios, Scotchie’s which is east of Montego Bay, and Chelsea Jerk Centre in Kingston, if all else fails just ask your taxi driver if you’re on vacation, they always know the best spots! Have a great weekend!