Don't Be a Jerk, Make Jerk Chicken

About author / Sarah Christine Bolton

Coffee addict; professional food writer; food fusion. Her slow cooker recipes go above and beyond your normal crockpot fare.

I was on a press trip in Florida a couple weeks ago, trying out the spa services at a resort. I’m not going to lie. I love massages like a bee loves honey…or something like that. But eight hours in the spa is a bit much for me. By the time I walked (ran) out at 5:30pm, I was ready for some dinner.

I joined a business associate at one of the resort’s restaurants, called Ireland’s Steakhouse. Here’s the irony. Ireland’s Steakhouse did not serve Guinness, corned beef and cabbage, or even Irish stew. I asked.

They serve steaks, which is confusing. Half of their name is true (steakhouse) but the other half isn’t (Ireland’s)? Go figure. The other ironic thing is that I don’t eat red meat. So, I ordered the special, which was Caribbean jerk grouper and chicken, served with fried plaintains and dirty rice.

All I can say is that for being a jerk, the special was the most amazing culinary experience. Like always, I seldom eat (especially a good meal) without thinking while I’m eating. And this time I thought what the heck is Caribbean jerk sauce and how the heck do I make it at home. I did some research, and found out some rather interesting things about jerk sauce.

First of all, what I had was probably not truly authentic jerk sauce. In order for it to be truly authentic jerk, then it has to be made with habanero peppers, which would make it very hot and spicy. Mine wasn’t. I wouldn’t have been able to eat it if it was. I’m definitely a pansy when it comes to heat.

The history of jerk sauce goes back to the Carib and Arawak Indians who inhabited the Caribbean islands before the arrival of Spanish explorers in 15th century. In order to preserve the meat, the Indians would slow cook it after rubbing it with citrus and spices.

In Jamaica, Barbados, Trinidad and Tobago, an entire culinary art was built around the concept of jerk. There are lots of different variations to the jerk sauce, but the most common ingredients are scallions, thyme, hot peppers, onions, garlic and allspice (which is not the spice you would use in fruit pies…it’s a special native plant in the Caribbean). Some jerk cooks will add citrus juice for tartness or molasses for sweetness. The most common jerked meats are pork and chicken, but you can use it for beef and fish as well.

The chicken I had was definitely on the mild, sweeter side. It was so delicious, I asked my waiter to make me a to-go box with my leftovers. And when I got home, I made jerk chicken for my husband. I assured him it was not because he was a jerk. But he was so busy eating, he wasn’t even listening to me. The little jerk.

Serves/Makes: 4

• 1 large onion, cut in chunks
• 1 teaspoon ground ginger
• 1 habanero pepper, seeded
• 1/2 teaspoon ground allspice
• 2 tablespoons dry mustard
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 2 tablespoons red wine or balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, chopped
• 8 chicken legs and thighs