Jerk Chicken. Credit: Nico Schinco
FOR THE MARINADE
Scallions: 1 bunch (chopped)
Onion: 1 (chopped)
Garlic: 3 cloves
Scotch bonnet pepper: 1 (seeded for less heat)
Fresh thyme: 2 tbsp (chopped)
Ground allspice: 1 tbsp
Dark brown sugar: 1 tbsp
Ground cinnamon: 1 tsp
Freshly grated nutmeg: 1 tsp
Ground ginger: 1 tsp
Salt: 1 tsp
Freshly ground black pepper: 1 tsp
Soy sauce: 4 tbsp
Fresh lime juice: 4 tbsp
FOR THE CHICKEN
Chicken leg quarters: 6
Salt: 1 tbsp
Vegetable oil: 2 tbsp
Excerpted from The Caribbean Cookbook © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. All rights reserved.
Jerk seasoning originated with the Maroons in Jamaica, who used it to preserve and flavor meat. Traditionally, jerk is cooked over pimento wood for a smoky, authentic flavor. Serve on a banana leaf-lined tray with a side of festival (page 290), rice and peas (page 124), and fried ripe plantains (page 170) in individual bowls.
- Blend all the marinade ingredients into a smooth paste.
- Rub the chicken with the salt and oil, then coat thoroughly with the marinade.
- Place in a sealed container or bag and marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat a grill to medium heat or an oven to 375°F.
- Grill or bake the chicken, turning occasionally, until the skin is caramelized and the chicken is cooked through, 35–45 minutes.
- Serve on a banana leaf-lined tray.
