Jerk chicken is a traditional Jamaican dish. One explanation for the "jerk" name maintains that the traditional slow cooking technique produced meat that was easy to jerk off the bone. Another says it refers to the Arawak Indian method of "jerking" the meat to insert spices to season it before cooking. Whatever the origins of the name of the dish, if you'd like to partake of it at home, read on to learn how to make jerk chicken.

Traditional jerk chicken is cooked over an open fire that included allspice branches. While you may not be able to duplicate the traditional technique, you can achieve good results with either a gas or charcoal grill, and a marinade include allspice and traditional island seasonings.

1. 2-3 pounds of chicken legs and thighs
2. 1/2 cup jerk marinade, purchased, or make your own by combining the following ingredients in a blender or food processor:
   1. 1 scallion
   2. 1/3 cup orange juice
   3. 1 tablespoon freshly grated ginger
   4. 1 scotch bonnet or jalapeno pepper
   5. 1 tablespoon lime juice
   6. 1 tablespoon soy sauce
   7. 3 cloves of garlic, peeled
   8. 1/4 teaspoon cinnamon
   9. 3/4 teaspoon of ground cloves
   10. 1/2 teaspoon allspice
3. Resealable plastic bag, big enough to hold the chicken
4. Small pot
5. Gas or charcoal grill
6. Long handled tongs and basting brush

1. Place chicken in a resealable plastic bag.

2. Add marinade to bag and make sure the chicken is well coated.

3. Allow to marinate in the refrigerator overnight.

4. Preheat the grill to medium heat.

5. Drain the chicken, reserving the marinade.

6. Boil the reserved marinade for five minutes

7. Cook the chicken slowly on the grill, turning frequently with the tongs and basted with the reserved marinade.

8. It will take 30-40 minutes to cook through, depending on the temperature of the grill, and the size of the chicken pieces.

1. White meat chicken can be used, if desired, but dark meat will produce a moister result.

2. If you're short on time, you can reduce the length of time the meat is marinating, but make sure it marinates for at least an hour.

3. Substitute pork for chicken to make Jamaican jerk pork.

• Food Network: Bob Marley Reggae Jerk Marinated Chicken Breast Skewers

• Betty Crocker: Jamaican Jerk Chicken

• Martha Stewart: How to Make Jamaican Jerk Chicken

• Good Housekeeping: Jerk Chicken Kabobs

• Recipezaar: Slow Cooker Jamaican Jerk Chicken

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