Let me “Jerk” you around a little.

One of my favorite dishes to make is jerk chicken.

I love jerking the chicken whole (it’s so juicy when you cook it this way).

Jerk is the process of spicing and grilling meats, poultry, and vegetables. The most popular are jerk chicken and jerk pork. After you cook the meat with the jerk rub its then spicy, sweet and tender. In Jamaica “jerk” as a local fast-food served with bread or Festival (fried dumpling made with cornmeal).

Jerk cooking is almost a 250 years old style of authentic Jamaican cooking. It was brought in slaves to Jamaica. Jamaican Jerk sauce is special for the fresh spices from Jamaica, which are world famous for its natural oil and aromatic contents and are low on cholesterol content compared to other spices. The combination of spices increases the appetite for Jerk food and the traditional way of serving calls for Jamaican festivals.

The Jamaican Jerk sauce should be refrigerated to get a long shelf life. To make it spicy, you may even add any hot pepper sauce of your choice. Jerk sauce is special for its blend of spices, which reflects the sweet, spicy, hot and charismatic lifestyle of Jamaica. The blend of spices gives the jerk sauce a very special pungent taste. Jerk food prepared from the sauce is healthy for weight watchers and is low on cholesterol.

Marinate and seasoning with Jerk sauce

You need to marinate the poultry overnight with Jerk sauce. The trick is to rub the seasoning well under the skin of the chicken and marinate it with the skin intact. While seasoning beef shoulders, always make shallow cuts and don’t forget to rub your Jerk Sauce thoroughly on the fish steak.

1. Whole chicken 4-6 lbs