Friday, September 30, 2011

Jamaican Jerk Chicken


Jerk-seasoned chicken thighs, marinated for 18 hours then pan fried a few minutes per side. With a makeshift lid to stop the spatters. The neighbours will know you're cooking it by the sharp peppery fumes seeping under doorways. So tender and juicy.

Jamaican Coat of Arms (rice). Coconut cream, kidney beans, garlic, water and rice seasoned with a bit of salt and pepper. Bung it all in a pot and boil it up until the rice is done. Simple. A fairly bland base, but necessary to counteract the burning glow of the jerk chicken.

Salsa of tomato, avocado and cucumber. You need this. Your mouth will thank you.


  1. I love jerk chicken! The only seasoning I've been able to find, youth, is Herbie's dry jerk spice. Where do you get the wet stuff?

  2. Hi Lucas. The 'wet stuff' came to me from NZ. The Walkerswood site only lists an NZ distributor (though you could contact them and see if they have any Aussie stockists) -

    Alternately, it looks like Jamroc in Qld sells it online:

    You could try mixing your dry seasoning with oil or mayo to make it a wet marinade, perhaps?

    Let me know how you go.


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