Jamaican Jerk: BBQ With a Purpose

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Jamaican jerk is the authentic barbecue of the Caribbean island, Jamaica. The hot pepper and spices that make up the savory rub are as classically Jamaican as reggae music (and Rasta dreadlocks). Jamaican food, like many Caribbean cuisines, originated from a wide variety of cultures. Their country's dish, jerk barbecue, is no different. Jerk is said to come from the Maroons, Jamaican people of African descent, who escaped enslavement by the British colonists. As they traveled through the mountains the Maroons caught wild pigs and used “hot peppers, spices and slow roasting in earhten pits as a means to preserve as well as season the meat”("Jerk and Other" 100).  

In present day Jamaica, though there are far fewer meandering mountain Maroons, the same basic techniques are used by home cooks, chefs and street food vendors to turn pork, beef, chicken, seafood and sausage into spicy delicacies. The jerk series varies depending on the cook but they all have the essential ingredients of Scotch bonnet peppers, Jamaican pimento, thyme, scallions, garlic and onions blended into a dry rub or paste. 

Jerk Rub

Paste rubs are the authentic jerk-flavoring method. This is a medium-ho/paste; make it hotter by adding more hot peppers or hot-pepper sauce. for less spice, remove the seeds and membranes from the peppers before grinding. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder julapeno or serrano peppers.

1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt (optional)
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4   teaspoon ground nutmeg
1 teaspoon ground black pepper
4 to 6 small Scotch bonnet or habanero
peppers, finely chopped
In blender container or food processor, combine all ingredients;
using pulse speed, mix ingredients until blended. Cover and
refrigerate until time to use. Rub seasoning onto poultry, fish or
meat before cooking.

Dry Jerk Seasoning
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
1 teaspoon salt (optional)
1 teaspoon ground allspice teaspoon ground nutmeg
1/4  teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives or dried green onions

Mix together all ingredients. Store leftovers in tightly sealed glass
jar. This jerk seasoning mix will retain pungency for about one
month. Makes 5 tablespoons of seasonings. 
Authentic Jamaican Jerk Chicken 
2 chickens (about 31/2 pounds each),
cut into serving-size pieces
1 1/2 cups Jerk Rub

Cover chicken with Jerk Rub. In large glass baking dish, arrange
chicken, cover and marinate in refrigerator at least 4 hours. For
authentic flavor, build fire in grill with combination of coals and
pimento wood (apple wood or hickory wood or plain coals can be used).
Lightly grease grid. When hot coals turn white, arrange chicken
pieces skin side down on grid. Turn chicken about every 10 minutes,
basting with marinade left in dish.(Over slow fire preferred method),
grill approximately 1 1/2 to 2 hours. Over hotter fire, grill about
40 minutes. Chicken is done when flesh feels firm and juices run
clear when meat is cut with of sharp knife. Makes 8 servings. 

All Recipes: ("A Taste" 103)

Works Cited 





Nash, Jonell. "A Taste Of Jamaica." Essence (Essence) 23.12 (1993): 103. Academic Search Premier. Sat. 3 Dec. 2011.

Nash, Jonell. "Jerk And Other Edible Delights." Essence (Essence) 23.12 (1993):100. Academic Search Premier. Sat. 3 Dec. 2011.