Spicy Jerk Chicken
People have hobbies. Throwing axes, building model trains, jumping off bridges with a rubber band around your ankles, etc. We have numerous hobbies and interests because boredom is an existential threat to our sanity so we eat jerk wherever we can find it. From Jamaicans that have a legit accent and swagger to the Jamaicans that sound like they were born in Texas. No two versions of jerk will taste the same. For that reason, we preface our jerk with spicy because we don’t want to see you sweat and stutter, “Th-th-this is s-s-sp-spicy!!” That’s when we reply, “Yes, it is! Isn’t it awesome? Do you want more?” Any psychopath can make food that will burn your face off, but a true chef will layer those seasonings and marinades in a way that brings the island culture to wherever you are. Our jerk is accessible because it starts with protein charred and smoked with seasonings that you will taste with every single bite. And it is not jerk without the gifts of the pimento tree. We know some prefer dry jerk, but sauce is the boss south of the 49th parallel so our French/Haitian sensibilities won’t serve dry food. Won’t. Fight me.
People have hobbies. Throwing axes, building model trains, jumping off bridges with a rubber band around your ankles, etc. We have numerous hobbies and interests because boredom is an existential threat to our sanity so we eat jerk wherever we can find it. From Jamaicans that have a legit accent and swagger to the Jamaicans that sound like they were born in Texas. No two versions of jerk will taste the same. For that reason, we preface our jerk with spicy because we don’t want to see you sweat and stutter, “Th-th-this is s-s-sp-spicy!!” That’s when we reply, “Yes, it is! Isn’t it awesome? Do you want more?” Any psychopath can make food that will burn your face off, but a true chef will layer those seasonings and marinades in a way that brings the island culture to wherever you are. Our jerk is accessible because it starts with protein charred and smoked with seasonings that you will taste with every single bite. And it is not jerk without the gifts of the pimento tree. We know some prefer dry jerk, but sauce is the boss south of the 49th parallel so our French/Haitian sensibilities won’t serve dry food. Won’t. Fight me.
People have hobbies. Throwing axes, building model trains, jumping off bridges with a rubber band around your ankles, etc. We have numerous hobbies and interests because boredom is an existential threat to our sanity so we eat jerk wherever we can find it. From Jamaicans that have a legit accent and swagger to the Jamaicans that sound like they were born in Texas. No two versions of jerk will taste the same. For that reason, we preface our jerk with spicy because we don’t want to see you sweat and stutter, “Th-th-this is s-s-sp-spicy!!” That’s when we reply, “Yes, it is! Isn’t it awesome? Do you want more?” Any psychopath can make food that will burn your face off, but a true chef will layer those seasonings and marinades in a way that brings the island culture to wherever you are. Our jerk is accessible because it starts with protein charred and smoked with seasonings that you will taste with every single bite. And it is not jerk without the gifts of the pimento tree. We know some prefer dry jerk, but sauce is the boss south of the 49th parallel so our French/Haitian sensibilities won’t serve dry food. Won’t. Fight me.