Published Jun 05, 2018 Updated Sep 08, 2024 Originally published in July 2012, updated with new pictures. About 10 years ago, Mr. Rasa Malaysia and I went to Jamaica for vacation. The beaches in Jamaica are probably some of the best ones that we had been to, but it was the aromas of jerk chicken wafting from the jerk chicken stands that had us hooked on Jamaica. During our stay there, we sampled countless jerk chicken shacks, and ate every possible jerk chicken that we could find along the beaches. One conclusion we had after the trip, jerk chicken is the national dish of Jamaica. Every corner there is one jerk chicken shack and regardless of its location, there are always happy patrons eagerly and hungrily chowing down the dark-skinned, spicy, and hot-off-the-grill chicken. We absolutely enjoyed it jerk chicken. Back to the US, finding a good one is really not easy, other than the mediocre so-called “Jerk Chicken” at chain restaurants, but this backyard jerk chicken recipe from Martha Stewart is exactly what I was looking for. They are absolutely delicious, moist, flavorful with the right amount of heat!
What To Serve With Jerk Chicken
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