This Jerk chicken is official 👅. If you’re not using pimento wood, you’re not cooking jerk.
#Repost @chefkwameonwuachi @kithandkindc ・・・
Back to regularly scheduled programming. Our Jerk Chicken has been on our menu since day one. Brined for 48 hrs and marinated for 24 hrs in our jerk paste and ginger garlic paste. We then smoke it in pimento wood imported from 🇯🇲 , fry it, then grill it. We baste it in the liquid that drips from the bird while it smokes. Served simply with jerk jam, braised cabbage, and rice and peas. 📸 @scottsuchman
#jerkchicken #carribean #jamaica #tasty #delicious #foodie #foodphotography