Easy-peasy Jamaican jerk chicken

“Jamaican” you said?

Yes, and this would not be the first time we write about Jamaican cuisine, or the [counts fingers] er… many times we have written about other Caribbean cuisines.

One of the best ways to learn more about your own culture is to study that of your neighbors. Not surprisingly Caribbean cuisines have more in common, when it comes to ingredients and cooking methods, than they have differences.

When I was contacted a few weeks ago to take part in the Mizkan Latino Cooking Challenge – along with several other talented Latino bloggers – I was offered something I could not turn down: a chance to get out of my comfort zone and explore other cuisines, and how to incorporate them into our own. Good food is good food, and much as we love our Dominican food we are not closed to savoring the flavors from beyond our shores.

So, this week I was given the chance to try one of World Harbors wonderful marinades, my choice? Jamaican Jerk. There is no recipe this time (check the video), this one is a no-brainer, but let me suggest that you serve this with Dominican moro (which, not surprisingly, has its own equivalent in Jamaican cuisine called “rice and peas”).

Only one thing left to say: Yum!

Aunt Clara

Other entries in the cooking challenge:

This post is sponsored by Mizkan, but these opinions are 100% mine.

You may also like:

Main ingredients: chicken