Umpteen years ago, my wife and I started attending a local multicultural festival and found the "Jamaican Jerk Hut". It was a food truck, with jerk pork, jerk chicken and jerk wings. Theirs was seasoned with a jerk rub, griled, and served with a signature homemade sauce, that is full of flavor. Really good! We really liked it! 8 or 10 years ago, my wife bought me the "BBQ Bible", and I found a marinade recipe in it that has been my go to jerk recipe ever since for my family, and even a large party for some extended family. My wife, like yours is a chicken fan, and I am a pork fan...so I usually make both. Since then, I found Oakridge Jah Love and I am a big fan of it too, albeit a little too spicy for my wife.
If you are making it, with pork, use a pork steak or pork tenderloin butterflied and I have also used riblets. If you want chicken, use whole pieces or even boneless pieces. I have even used a mahi steak, that turned out great! Experiment, and start out less spicy if you make the recipe homemade...use 3 or 4 peppers, without seeds instead of 8 to 12 peppers with seeds, and move up from there. Dont worry about all the spices being weird. When they all get together with the rest of the ingredients, it is magic!!
If you are making it, with pork, use a pork steak or pork tenderloin butterflied and I have also used riblets. If you want chicken, use whole pieces or even boneless pieces. I have even used a mahi steak, that turned out great! Experiment, and start out less spicy if you make the recipe homemade...use 3 or 4 peppers, without seeds instead of 8 to 12 peppers with seeds, and move up from there. Dont worry about all the spices being weird. When they all get together with the rest of the ingredients, it is magic!!
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