Green Island Jerk Rub

Green Island, Jamaica. A roadside stall that's been serving locals for over 30 years. No sign. No menu. Just chicken, pimento wood smoke, and a jerk blend passed down through generations. The kind of place you only find if someone who knows takes you there.

We found it. We took notes. We brought it home.

Imported Jamaican herbs and spices—scotch bonnet, pimento (allspice), thyme, scallion, garlic, ginger. The blend that Jamaican grandmothers have been perfecting since long before jerk became a global obsession.

Two ways to use it:

• Dry rub: Press into chicken, rest overnight, grill over charcoal
• Wet marinade: Mix with Red Stripe beer or pineapple juice and a splash of rum

Jamaica