This past winter, my wife and I went to Jamaica for our honeymoon. It was amazing. Neither of us had ever been to the Caribbean before, and the Reggea-loving island did not disappoint. Outside of the beautiful beaches and outstanding weather, our other favorite part of the trip was the constant supply of Jamaican jerk chicken. While authentic Jamaican jerk is hard to find on the resorts, making friends with a few people down there allowed to experience the real stuff, and the craving for the same flavor has been almost constant.
To be clear, it is really difficult to make Jamaican jerk at home in the same manner they do in Jamaica, because they use freshly cut pimento wood and then cook the various meats on top of it, lightly seasoned with salt and pepper and then sauced with a mixture of vinegar and Scotch Bonnet peppers. You probably don't have pimento wood sitting around your home. However, you can mirror the taste of authentic Jamaican jerk by using ground allspice berries, which are available in nearly every grocery store.
The ingredient list for authentic Jamaican jerk is not short, but the preparation is very easy. Simply throw everything in a food processor or blender, and blend until well combined. Then, use it as a marinade for chicken, fish, or pork. You could probably marinate a sandal with this and it would taste good.
Toss everything in a blender or food processor, and process until well combined.
You can use this chicken alongside traditional white rice and beans, or serve it in place of your normal chicken breast for lunch. It is great with roasted sweet potatoes, plantains, or even over zucchini noodles or chickpea pasta. However, if you want something more fun, you can make a tropical Jamaican jerk salad following the steps below: