# Jerk Chicken

Page: https://stenobird.com/podcast/sauced-7639132/jerk-chicken
Text version: https://stenobird.com/podcast/sauced-7639132/jerk-chicken.md
Podcast: [Sauced](https://stenobird.com/podcast/sauced-7639132)
Published: 2026-05-14T12:50:00+00:00
Episode link: https://sauced.supercast.com
Audio file: https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/be40d9f1-6307-4d37-b593-bc1212e42892.mp3
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JSON: https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/jerk-chicken
Duration seconds: 4233

## Resource

Most cooking woods are fuel. For Jerk Chicken, pimento is the seasoning — it's the smoke, not just the marinade, that gives this dish its defining flavor. This week, we dig into the Maroon origin in smokeless underground pits to evade British patrols, the scotch bonnet vs habanero deep-dive, the Boston Bay tradition that dates to the 1940s, and why Red Stripe — not rum — earns its spot in the marinade. The rum we save for the cocktails. Speaking of which: The Jamaican Jerk Daiquiri — Wray & Nephew Overproof, Allspice Dram, lime, demerara, pimento bitters, rimmed with the leftover dry rub. And the Lion's Tail — a 1930s classic: bourbon, Allspice Dram, lime, demerara, Angostura. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: Tequila El Viejito: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/

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## Transcript

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