A COMMON MISCONCEPTION about jerk is that it refers to the blend of herbs and spices the meat is marinated in, but it’s the low-and-slow smoking method that the name actually refers to. Nonetheless, the marinade—a fragrant mixture of Jamaican Scotch bonnet peppers, ginger, garlic, herbs, and spices—is a necessary component. While exact recipes vary among home cooks, some adding more chiles, others leaning more heavily toward fresh ginger and herbs, it’s always a combination of ingredients that reflects the island’s history.
“Jerk is about balancing all those flavors and ingredients,” says Jamaica-born chef Andre Fowles of Miss Lily’s, a restaurant with locations in New York City, Dubai, and Negril, Jamaica. The recipe can be broken down into three basic components, which work together to create a dynamic, harmonious sauce.…
