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Jerk chicken is Jamaica’s signature spicy grilled dish.Chicken is marinated in a paste made with Scotch bonnet peppers, allspice, thyme, scallions, and other seasonings, then grilled over charcoal to create an irresistible combination of smoky aroma and fiery heat.
Today, it’s becoming beloved around the world as the national dish of Jamaica.

The roots of jerk cooking trace back to the indigenous Arawak and Taíno peoples of Jamaica. They seasoned wild boar with local spices and slow-smoked the meat over wooden frames known as barabicu — the origin of the word “barbecue.”

In the 17th century, during the turmoil of the colonial era, the descendants of escaped slaves known as the Maroons carried on and refined this technique. They hunted wild pigs, rubbed them with spices, wrapped them in plantain leaves, and cooked them slowly in underground pits.
This method, which trapped the smoke underground, not only enhanced the flavor but also helped conceal their presence — a vital survival skill in those times.

The word “jerk” is believed to come either from the Spanish charqui (meaning dried or preserved meat) or from the act of “jerking,” referring to turning or pricking the meat during cooking. In any case, it originally referred to a method of preserving and seasoning meat with spices.

What began as jerk pork later evolved to include chicken, and jerk chicken has since become Jamaica’s most iconic national dish.
Today, jerk-style cooking has expanded to fish, shrimp, and even global cuisines, becoming a beloved flavor around the world.

The bold, unforgettable flavor of jerk chicken comes from Jamaica’s distinctive blend of spices and herbs. Among them, three ingredients are absolutely essential:

Scotch Bonnet Pepper
A native Jamaican chili known for its intense heat and fruity aroma. It’s the source of jerk’s signature spiciness and tropical flavor.

Allspice
A uniquely Jamaican spice with a warm aroma reminiscent of cloves, cinnamon, and nutmeg combined. It adds depth and a gentle sweetness to the mix.

Thyme
Its fresh, aromatic scent enhances the savoriness of the meat and perfectly balances the heat of the spices.

These are blended with garlic, scallions, sugar, salt, lime juice, or vinegar to create a flavorful paste used to marinate the chicken. Though the ingredients are simple, their harmony produces the one-of-a-kind taste known as the flavor of Jamaica.

Jerk chicken is more than just a dish — it is a symbol of Jamaica’s pride and culture.
Originally a cooking method passed down by the Maroons — descendants of escaped slaves who survived in the mountains — it has now become a beloved national dish enjoyed across the island.

One of the most famous places for jerk is Boston Bay in Portland Parish, often called the birthplace of jerk.
Along the beach, the air is always filled with the smoke and aroma of spices rising from jerk stalls and roadside shacks.
The sight of chicken and pork sizzling over charcoal — wrapped in fragrant smoke — is the very essence of Jamaica.

Jerk is both a casual street food and a festive meal shared at family gatherings and celebrations.
It connects everyday life with special occasions, reflecting the heart and identity of the Jamaican people.

Jerk chicken has gone beyond Jamaica’s shores to become a dish loved all over the world. Carried by Jamaican migrants to countries such as the United Kingdom, Canada, and the United States, it has taken root wherever Caribbean communities thrive.

In cities like London, Toronto, and New York, countless restaurants and food trucks serve jerk chicken as a local favorite.
In New York, it’s even said to rival pizza and burgers in popularity on food delivery apps — a true testament to its global appeal. In the French Caribbean, a similar smoked chicken called poulet boucané shares the same ancestral roots, reflecting the deep culinary connections that link the Caribbean islands.
Today, jerk chicken is celebrated worldwide as the soul food of the Caribbean — a global flavor born from the island spirit of Jamaica.

Jerk chicken isn’t just something to enjoy at street stalls or restaurants in Jamaica — it’s a dish you can easily recreate at home.
Simply rub jerk seasoning generously onto chicken thighs, let them marinate for a few hours, and cook until the aroma of charcoal and spices fills the air. With Tropical Fire Jerk Seasoning, there’s no need to gather a long list of spices.
You can enjoy the same authentic flavor served at the Jamaican Embassy — right in your own kitchen.

It’s not just for chicken — it works beautifully with pork, fish, shrimp, or even vegetables.
Perfect for barbecues, camping, or a quick oven or pan-cooked meal.

Bring Jamaica’s national dish to your table.
Tropical Fire adds a touch of island adventure to your everyday dining.