Apparently, the jerk technique and mix of spices were brought to Jamaica by runaway West-African slaves called Maroons. I find this fascinating because even though I grew up in West Africa, the first time I had jerk was at a Jamaican restaurant in the United States. True, jerk chicken is similar to some grilled meat dish typicalto the coastal regions of West Africa
, but the actual mix of allspice, chili, garlic etc, is not something I have encountered there. This is indeed what Tropical Foodies is about, rediscovering different cultures and how they influenced each other. Now, back to the dish. I found many recipes and all with different ingredients, which made me realize that you probably have as many jerk recipes as you have cooks. I have tried many jerks and I know that I do not favor the ones with a sweet overtones, so I stayed away from recipes that called for sugar. After that, I just had fun. This chicken is great with rice and peas or fried plantains.