The origin of the term "jerk" rub has never been officially determined. Some say it may be a handed-down version of the Spanish word "charqui," meaning dried or jerked meat (what we call jerky today). Others say it may come from the practice of tearing or jerking meat from a carcass, as hogs were used to do it before modern meat processing was invented. Whatever the origin of the name, it's the flavor that has made jerk rub an age-old seasoning staple throughout the Caribbean and beyond.
Jerk Rub Ingredients
There are many variations in jerk rub recipes, but a few ingredients are considered must-haves in nearly all jerk seasoning: allspice, cinnamon, scallion, and habanero chiles. These ingredients alone give jerk a great savory, sweet, and spicy balance, but most recipes don't stop there. Other common items include nutmeg or cloves, thyme or oregano, and garlic.
Jerk can be used as a dry rub for poultry, meat, or seafood (vegetables, too), or you can add a bit of oil to turn it into a paste. Whether you use it dry or wet, the key is to let the marinade work for at least four hours before cooking. If you can marinate in the refrigerator overnight, that's even better.
Caribbean Jerk Chicken on the Grill
(serves 4)
Ingredients
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp chile powder
- 1/4 tsp ground cloves
- 1/4 tsp crushed red pepper flakes
- 1 habanero chile, finely chopped
- 1 garlic clove, finely chopped
- 1 scallion, finely chopped
- sea salt
- freshly ground black pepper
- 2 tbsp olive oil
- 1 whole chicken, cut into serving pieces
Preparation
- Combine the first 11 ingredients (through black pepper) in a small bowl. Alternatively, you can mix the ingredients in a small food processor.
- Gradually add the oil until a thick paste forms.
- Loosen the skin on the chicken pieces and rub the jerk seasoning beneath it and on top, covering all parts well. (If you remove the skin after grilling, you'll still have plenty of jerk flavor on the flesh.) Cover and refrigerate at least 4 hours or overnight.
- Prepare a grill for medium heat. Brush with oil before adding the chicken.
- Grill the chicken over medium heat for about 45 minutes, turning every 10 minutes or so, until the juices run clear and the skin is nicely charred.
- Remove the chicken to a platter and let rest 5 minutes.
- Serve as is or spoon a little homemade tomatillo salsa on the side.
Source:
Kenda Robertson, "Jerk: Jamaica's answer to American barbecue," Epicurean.com 2008.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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