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Jamaican Jerk Seasoning

Jamaican jerk seasoning has its origins in Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was later adopted by the Maroons. The technique involves dry-rubbing or wet-marinating meat with a hot spice mixture, primarily including allspice and Scotch bonnet peppers, which are native to Jamaica. This method of cooking was developed by the Maroons as a way to preserve and prepare food in a stealthy manner, avoiding detection by colonial forces. The term "jerk" itself is believed to derive from the Spanish word "charqui," meaning dried meat, which reflects the historical significance of this seasoning in Jamaican culture.

Idea

Firstly add a small amount of sunflower oil to Pinkywinks Jerk seasoning to make a paste
Rub paste into chicken thighs or wings leaving skin on the chicken
Leave to marinade in fridge for at least 3 hours
Roast or BBQ the seasoned chicken to create a perfectly deep flavour.
Drizzle melted butter over chicken before serving
Perfect served with spiced couscous and pickled fruit

Pinkywinks Spice Blends

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