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Why do Jamaicans eat jerk chicken?

Jerk chicken is a popular dish in Jamaica that is loved by both locals and tourists alike. The unique flavors and cooking method make it a signature Jamaican dish. But why did jerk chicken become such an iconic part of Jamaican cuisine and culture? Here we will explore the history, ingredients, and preparation that make jerk chicken a favorite in Jamaica.

What is Jerk Chicken?

Jerk chicken is chicken that is marinated and then grilled over pimento wood. The marinade includes a very spicy blend of scotch bonnet peppers, herbs, and spices. This gives the chicken its signature spicy-sweet flavor.

Some of the key ingredients in traditional jerk chicken marinade include:

  • Scotch bonnet peppers – Also known as Jamaican hot peppers, these extremely spicy peppers are essential for making authentic jerk chicken. The capsaicin in the peppers gives jerk its signature heat.
  • Allspice – This single spice is called “pimento” in Jamaica. It provides a peppery, slightly sweet flavor.
  • Thyme – This herb adds earthy notes.
  • Green onions – Also known as scallions, green onions enhance the marinade’s aromatics.
  • Garlic – Garlic adds some zing to balance out the sweetness.
  • Brown sugar – Dark brown sugar is used to give the jerk marinade sweetness.
  • Soy sauce – Adds savory umami flavor.
  • Lime juice – A splash of lime adds brightness.

The chicken is traditionally cooked over a fire or grill fueled by pimento wood. Pimento wood comes from the Jamaica pepper plant and imparts a unique smoky, aromatic flavor. Jerk chicken is not true jerk chicken unless it is cooked over pimento wood.

Origins of Jerk Chicken

Jerk cooking originated centuries ago among the Maroons, who were Africans that escaped from slavery on colonial Jamaican plantations and established free communities in the mountainous interior of the island.

The term “jerk” refers to the origins of the style of cooking meat over a pit covered with pimento leaves. The meat was skewered or “jooked” into the branches of pimento wood over the fire.

The Maroons used the abundant pimento wood for cooking meat in pits to preserve their food and mask the aroma from plantation owners searching for them.

Over time, this style of outdoor grilling spread throughout the island. Spices and peppers were added for more complex flavors. Eventually, it evolved from a method of preservation and concealment to the flavorful jerk style that Jamaica is now famous for.

How is Jerk Chicken Cooked Traditionally?

Traditionally, cooking jerk in Jamaica is a time-consuming process. Here are the basic steps:

  1. A hole is dug into the ground and filled with pimento wood coals.
  2. Boston butt, pork shoulder, chicken, fish, etc. is slathered with jerk wet marinade.
  3. The meat is skewered onto thick sticks from the pimento wood branches.
  4. The skewers are placed over the pimento coal pit and covered with zinc sheeting.
  5. The meat cooks for hours slowly infusing the pimento smoke into the meat.
  6. The result is tender, smoked meat loaded with the jerk spices and peppers.

This traditional in-ground jerk style is still used for things like jerk pork shoulder or whole chicken. Though for quicker grilling, jerk is now often cooked over barrels or oil drums cut lengthwise and hinged to control the fire.

The Rise of Jerk Chicken

While jerk seasoning and cooking techniques originated centuries ago, jerk chicken specifically didn’t become ubiquitous in Jamaica until the 20th century.

As more people migrated from rural areas to cities like Kingston, street food versions of jerk began appearing to meet public demand. Instead of long marinating and cooking times, chicken pieces were quickly marinated and cooked over fires built over old oil barrels.

This street style jerk chicken quickly became a staple working-class food throughout Kingston and other cities. The small, informal roadside jerk stands also evolved into popular casual eateries attracting Jamaicans of all backgrounds.

By the late 1960s and 70s, jerk chicken stands and shacks were spreading rapidly around Kingston and into tourist areas like Montego Bay.

Its growth and popularity coincided with the rise of Jamaican tourism. Visiting tourists became enamored with the unique and bold flavors of jerk. Soon it was spreading beyond Jamaica to Caribbean immigrant communities in London, Toronto, New York and beyond.

The global spread of Jamaicans through immigration really propelled jerk into the worldwide mainstream over the past few decades. Now jerk seasoning, marinades, and sauces are stocked on grocery shelves internationally as its popularity continues to grow.

How Jerk Became Integral to Jamaican Identity

Beyond just being a popular street food, jerk holds a deeper meaning in Jamaican cultural identity. The style of cooking represents ingenuity and independence in the face of hardship and oppression.

Jerk’s origins with oppressed Maroons means it symbolizes the strength and autonomy of Jamaicans in a challenging colonial environment.

The Maroons’ ability to develop flavor and spice blends with limited resources is admired. Jerk’s growth from improvised roadside stands into a booming business represent’s Jamaica’s entrepreneurial spirit.

Jerk chicken has also become a dish that brings Jamaicans together socially at home or restaurants. The communal aspect of grilling jerk outdoors brings family and friends together.

So while the technique of jerking meat originated as a necessity, it evolved into a celebratory dish bringing people together and celebrating what it means to be Jamaican. The global spread of jerk is also now a source of national pride.

Popular Jerk Chicken Serving Styles

Jerk chicken is versatile with many ways of plating, serving and eating that add to the experience:

  • On the bone – Jerk chicken is often served still on the bone for flavor and juiciness. Drumsticks and thighs are popular cuts.
  • Jerk wings – Marinated jerk chicken wings are a poplar appetizer or snack.
  • Jerk strips/chunks – Boneless breast or thigh meat cut into strips or chunks nicely soak up the marinade.
  • With festival – Jerk chicken is often enjoyed with fried dumplings called festival in Jamaica.
  • In rice and peas – Another popular plate pairs jerk chicken with rice cooked in coconut milk with kidney beans.
  • In sandwiches – Shredded jerk chicken meat stuffed in coco bread is a common sandwich.
  • With salads – Jerk chicken on top of fresh greens and vegetables lightens up the dish.

The possibilities are endless when using jerk seasoning. The key is balancing the spicy marinade with some type of starch, vegetable, and/or bread.

Regional Jerk Styles in Jamaica

While jerk originated in the eastern parish of Portland, today different regions of Jamaica are known for their own take and specialty:

Parish Known For
Portland Traditional in-ground pit style with thick jerk gravy
St. Ann Jerk pork shoulder and chicken cooked over pimento wood
Clarendon Spicy jerk chicken gizzards and hearts
Kingston Quick street food style jerk with chicken strips
St. Elizabeth Jerk sausage with special seasonings

So while the jerk technique spread from Portland throughout Jamaica, each area has developed their own flavor profiles and specialties. Sampling jerk from different parishes offers a richer experience of Jamaica’s culture and cuisine.

How Jerk Marinade Varies

While the basics of jerk marinade are consistent, there are still many variations between cooks, regions, and restaurants. Some differences include:

  • Spiciness – Some wet jerk recipes pack in lots of scotch bonnet heat, while others tone it down a bit.
  • Sweetness – The balance of sugar ranges from a subtle hint to bold molasses sweetness.
  • Herbs – Thyme is standard but some marinades also use rosemary, basil, or oregano.
  • Spices – Extra spices like cinnamon or nutmeg sometimes join the allspice.
  • Extras – Jerk marinades may also include ingredients like ginger, rum, orange juice, ketchup, etc.

The possibilities are endless when crafting jerk spice blends. Part of the fun is sampling various interpretations and finding your favorite level of heat, sweetness, and aromatics.

How to Make Jerk Chicken at Home

While traditional jerk in Jamaica involves digging a pit, most home cooks can make delicious jerk chicken on the grill using this simplified technique:


  • 2-3 lbs chicken drumsticks and thighs
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 2 Scotch bonnet peppers, deseeded and minced
  • 2 tsp thyme
  • 2 Tbsp brown sugar
  • 1 Tbsp ground allspice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup soy sauce
  • Juice of 2 limes
  • 2 Tbsp vegetable oil
  • Pimento wood chips (optional)


  1. Mix all marinade ingredients together. Pour over chicken and marinate for 1-6 hours.
  2. Preheat grill to medium-high heat. If using pimento wood, add some chips to the coals.
  3. Grill chicken pieces for 12-15 minutes each side until cooked through.
  4. Let rest 5 minutes then serve!

Be sure to balance the jerk chicken with some starchy sides, vegetables, and bread to offset the heat. Enjoy the flavors and spirit of Jamaica in your own home!

Where to Eat Jerk Chicken in Jamaica

When visiting Jamaica, be sure to sample jerk from some of these famous eateries:

  • Scotchies in Montego Bay – Famous open air jerk spot with a wide menu
  • Juici Patties in Kingston – Popular modern chain to try jerk patties
  • The Jerk Center in Ocho Rios – Offers cooking classes along with jerk meals
  • Little Ochie in Alligator Pond – Humble beachside fish shack with amazing jerk

Don’t just stick to the tourist areas either. Ask locals where their favorite neighborhood jerk stands are hiding. The hole-in-the-wall spots will give you the most authentic jerk experience.


Jerk chicken has evolved from an improvised cooking method of the Maroons into Jamaica’s most iconic national dish. Its unique flavors represent the ingenuity and spirit of the Jamaican people. Beyond just a popular food, jerk is an integral part of Jamaica’s culture and identity. For visitors, sampling jerk chicken from roadside stands, local eateries, and restaurants is an essential part of appreciating Jamaica’s culinary heritage during travels in the country.