While the first day of summer is technically still a month away, the unofficial start to the season is this weekend. It’s the perfect time for barbecues, cookouts, picnics—and a new grilling project. In the SAVEUR test kitchen, we’re taking on an iconic Caribbean dish: Jamaican jerk. A common misconception about jerk is that it refers to the blend of herbs and spices the meat is marinated in, but it’s the smoky, flame-grilled cooking style that the name actually refers to. Both components are equally important to recreating the true jerk experience.
Start with a well-balanced, deeply spiced marinade—using Jamaican ingredients like Scotch bonnet chiles is key—then slowly cook the meat, either chicken or pork, over smoldering pimento wood branches. If grilling isn’t an option, we’ve also got you covered with a simpler, smoke-free oven method, which, while not traditional, also delivers satisfying flavor. Beyond these, we’ve rounded up our favorite Jamaican recipes—everything you need for a full-fledged feast.
