Grilled Meats
Jerk Chicken
Jamaica
Chicken marinated for a day in pimento, scotch bonnet, thyme and escallion, then smoked slowly over pimento wood on a grate laid across a split oil drum.
Original eatfuls sticker artwork
What it is
A closer look at Jerk Chicken.
Chicken marinated for a day in pimento, scotch bonnet, thyme and escallion, then smoked slowly over pimento wood on a grate laid across a split oil drum.
What to look for
Know it when you find it.
The wood matters more than the rub: pimento branches under the meat are what makes it jerk. It is chopped with a cleaver into pieces and served in foil with hard dough bread.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Jerk Chicken.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Adana, Turkey
Adana Kebab
Adana Kebabı
A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
The Gambia
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Anguilla
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North Macedonia
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Ајдучка плескавица
A flat minced-meat patty stuffed with smoked ham, cheese and hot peppers, grilled until the filling runs.
Lima, Bolivia
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Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Angola
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Chicken split and grilled over coals under a fierce marinade of piri-piri, garlic, lemon and palm oil.
Italy
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Abruzzese skewered lamb or mutton.
Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.