Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.

The smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are Allspice and Scotch bonnet peppers.

Jerk cooking and seasoning has followed the Caribbean diaspora all over the world, and forms of jerk can now be found at restaurants almost anywhere in the world. French Caribbean’s poulet boucané (‘smoked chicken’) is quite similar to traditional Jamaican jerk chicken.

These easy to make recipes are worth dying for!

https://www.foodandwine.com/recipes/jamaican-jerk-chicken

https://www.epicurious.com/recipes/food/views/jamaican-jerk-chicken-234807