Jerk: It's Not Just a Seasoning

"Jerk" isn't a flavour. It's a technique.

The word comes from the method of poking holes in the meat and stuffing the marinade deep inside so the flavour penetrates all the way through. The scotch bonnet, allspice, thyme, and green onion don't just sit on the outside — they get IN there.

That's why our jerk chicken isn't just "spicy chicken." It's seasoned from the inside out, charred over open flame, and glazed until it glistens.

Fry takes this one personally.