My father, Jaimey Bembry, was born and raised in Brooklyn, NY. As many know, Brooklyn is a cultural melting pot of different ethnicities and cultures. As such, there is no surprise that his most memorable dinners were a reflection of his community. One of his favorite recipes that he has perfected over the years (thanks to his wife’s family) is jerk chicken.

Jaimey’s Facebook Profile: https://www.facebook.com/jaimey.bembry

how to make jerk sauce (if you had not opted for the bottled/ packaged version mentioned below):

Ingredients:

• Scotch bonnet peppers: These fiery peppers are the star of the sauce, providing the heat and a distinct fruity flavor.
• Allspice berries: Also known as pimento, allspice berries contribute to the sauce’s warm and aromatic taste.
• Garlic: Adds a delicious savory undertone to the sauce.
• Ginger: Brings a subtle spiciness and earthiness to the flavor profile.
• Thyme: Provides a fresh and herby note.
• Scallions: Adds a mild onion flavor to the sauce.
• Soy sauce: Enhances the umami taste and adds depth to the sauce.
• Brown sugar: Balances out the heat and adds a touch of sweetness.
• Vinegar: Gives the sauce a tangy kick.
• Ground cinnamon: Offers a warm and slightly sweet aroma.
• Ground nutmeg: Adds a hint of nutty and sweet flavor.
• Salt and pepper: To taste.

recipe courtesy of https://www.barefootfarmbyron.com/authentic-jamaican-jerk-sauce-recipe/

Directions:

• Blend all ingredients together or pulse within a food processor

Ingredients to make jerk chicken:

• One whole chicken
• Jerk sauce (homemade or a pre-packaged version)

Directions to make jerk chicken:

• Take a whole chicken (cut into pieces)
• Marinate it for 24 hours in the refrigerator in the jerk sauce
• Take the chicken out and get it to room temperature
• Turn the oven temperature to 375 degrees
• Spray a glass or ceramic cooking with cooking spray and place the chicken skin down, cover with foil and cook for 45 mins
• Take the chicken out and flip to skin up and take the foil off and continue to cook for 30 to 45 mins until skin is crips