Jerk Chicken

Charcoal-grilled over real coals. Marinated overnight in scotch bonnet peppers, allspice, thyme, and garlic. Served the same way since 1986.

Real jerk chicken is a method, not just a seasoning. The chicken is marinated for at least 24 hours in a wet paste of scotch bonnet peppers, allspice (pimento), fresh thyme, garlic, ginger, and green onion, then cooked low and slow over live charcoal. The smoke penetrates the meat, the fat renders slowly, and the skin chars into a crust that locks in every bit of that marinade.

At Mr. Jerk, we've been doing it the right way since 1986. Available as a quarter, half, or whole chicken, served with coconut flavoured rice & peas, plantains, festivals, coleslaw, or cocobread.

Visit us at 3050 Don Mills Rd N, North York, ON M2J 3C1. Call 416-491-3593. Open Mon–Sat 11am–8pm, Sun 12–7:30pm.