Comparing Jerk Chicken across three restaurants — an honest verdict

I ate Jerk Chicken at three different restaurants in the same week to compare. The results were illuminating. The use of coconut milk varied significantly — only one got it right. The rich and coconut-sweet profile should be consistent but interpretation differs widely.

Jamaican jerk cooking traces to the Maroon communities who preserved meat with allspice and chilli. The best version came from a beach seafood restaurant, which felt authentic. ginger beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Jerk Chicken is larger than you'd think.