Jerk seasoning originated with the Maroons in Jamaica, who used it to preserve and flavour meat.
Traditionally, jerk is cooked over pimento wood for a smoky, authentic flavour. Serve on a banana leaf-lined tray with a side of festival, rice and peas, and fried ripe plantains in individual bowls.
SERVES: 4
PREP TIME: 20 minutes, plus 4 hours marinating time
COOKING TIME: 45 minutes
INGREDIENTS:
FOR THE MARINADE
1 bunch scallions (spring onions), chopped
1 onion, chopped
3 cloves garlic
1 Scotch bonnet pepper, seeded for less heat
2 tablespoons chopped fresh thyme
1 tablespoon ground allspice
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons soy sauce
4 tablespoons fresh lime juice
FOR THE CHICKEN
6 chicken leg quarters
1 tablespoon salt
2 tablespoons vegetable oil
METHOD:
MAKE THE MARINADE
Blend all the marinade ingredients into a smooth paste.
MAKE THE CHICKEN
Rub the chicken with the salt and oil, then coat thoroughly with the marinade. Place the chicken in a sealed container or bag and marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat a grill (barbecue) to medium heat or an oven to 190°C.
Grill or bake the chicken, turning occasionally, until the skin is caramelised and chicken cooked through, 35–45 minutes.
Serve on a banana leaf-lined tray.
Edited recipe extract from The Caribbean Cookbook by Rawlston Williams, published by Phaidon. $90. On sale 21 April 2026.
