The Caribbean islands are a melting pot of cuisines, simmered together with tropical flavors and hot, fragrant spices. Settlers from South America, Africa, China and Europe have ensured each island has a distinct culinary stamp. Spanish explorers brought citrus trees, sugar cane and coconuts; Chinese slaves introduced rice and American colonists imported beans, corn and chili peppers.

The cuisine that emerged is characterized by sweet and spicy marinades, fried dishes and highly spiced sauces. Jerk, one of Jamaica’s national dishes is a fiery blend of  spices including allspice, cloves and the explosive scotch bonnet pepper  used to marinate, chicken, pork and fish.  Salt cod brought to the Caribbean by Portuguese sailors has become a staple mixing the salted fish with local ingredients.

Jamaican Jerk Chicken with Pineapple
and Habenero Salsa

Jamaican jerk blends potent spices with herbs, garlic and onions. It is the explosive scotch bonnet pepper that gives jerk seasoning its kick. Mixed with the likes of cinnamon, allspice, cloves and thyme, it is the perfect seasoning for grilled chicken, pork and fish. But watch out it definitely packs a punch! Serve Jerk chicken with black beans, rice and a fruit salsa to mellow out the heat.

Ingredients:

• 4 skin-on chicken thighs
• 2 tbsp dark rum
• 2 tbsp Dean & DeLuca Jerk Seasoning rub
• 1 tbsp soft brown sugar
• 4 cloves garlic, roughly chopped
• 1 small onion, roughly chopped
• 1 tsp salt
• ¼ cup red wine vinegar
• 2 tbsp vegetable oil

Method:

Heat the oil in a pan then add the onions and garlic. Sauté over a medium heat for a few minutes, then add the remaining ingredients. Simmer gently until the liquid has evaporated. Pour over the chicken thighs, cover and refrigerate for at least 3 hours, preferably overnight.

Remove from the refrigerator and preheat grill to medium. Oil the grill and place the chicken skin-side down. Cook for 5 minutes then turn over. Cook for another 10 minutes with the lid closed until the juices run clear.

Serve immediately with pineapple and habanero salsa (you’ll find the recipe in the Dean & DeLuca cookbook).