Jerk Chicken

I made Jerk Chicken for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fiery and aromatic profile was the main talking point — no one had quite experienced scotch bonnet used that way before. ackee is legally restricted for export when unrip…

I spent three months trying every version of Jerk Chicken I could find locally. The variation in quality is extraordinary. The best version handled thyme with genuine knowledge and the rich and coconut-sweet result was noticeably superior. ackee is legally restricted for export when unripe due to t…